Korean honey cookies, or yakgwa, have a long history that stems from Korean cooking traditions. The thin and crispy borders together with the very soft crumb and chewy centre covered with a plentiful honey syrup make these delightful treats everyone’s favorite. Yakgwa, which represents wealth and health, was traditionally served at significant events and festivities. It is a Korean dessert and tastes differently due to the right proportion of both sweet rice flour, all-purpose flour, and sesame oil.
Yakgwa is a culinary art and a sensory experience since each cookie is infused with flavour through the frying of the dough and further soaking in a fragrant ginger honey syrup. Additionally, the chopped pine nuts are placed on top forming a nice texture for the cosyness of the cookie’s stickiness. Yakgwa will impress everybody who tastes it, whether it is offered at special events or as a regular snack.
Ingredients
Several elements are needed to make the ideal Yakgwa. For the dough, mix 200g (about 1.5 cups) all-purpose flour and 30g about 3 tablespoons sweet rice flour, and 1/4 teaspoon salt. The 40g (3 tablespoons plus 1 teaspoon) of sesame oil gives the biscuits a unique flavour and aroma. To ensure that they attain the ideal crispiness, you'll also need vegetable oil for deep-frying. Combine 2 teaspoons of rice syrup, ¼ cup water, and ¼ cup sugar to make the syrup that enhances the dough. The cookies are dipped in a ginger honey syrup after they are fried. This syrup is created by mixing ½ cup of jocheong rice syrup, ½ cup of honey, 1 cup of water, and ½ tablespoon of freshly grated ginger. Lastly, the appearance and texture of the cookies are improved by optional garnishes such chopped pine nuts and Korean cheonilyeom (sea salt crystals).
Preparation Of The the Dough
Patience and attention to detail are needed when creating dough. To guarantee even distribution, start by sifting the salt, sweet rice flour, and all-purpose flour together. Before adding, the first syrup for the dough, which is created with water, sugar, and rice syrup, needs to be prepared separately and allowed to cool slightly. To get the proper consistency when combining the dough, add the sesame oil gradually while kneading. The dough should not be sticky, but it should be flexible and smooth. Because it affects the cookies' ultimate texture, this step is quite important. To allow the gluten to relax and facilitate shaping, let the dough rest for half an hour while covered.
Shaping And Designing
Complex designs found in traditional Yakgwa serve as both beautiful and practical dialects, ensuring that the cookies equally absorb the honey syrup. Each piece of dough is gently flattened and moulded, usually into rectangles or flowers, after being divided into little sections. Make precise impressions on the surface using a knife or a specialised pattern mould. For even cooking, the thickness should be constant at about 0.5 cm. These designs increase the aesthetic value of the products and create small channels that will later contain the honey syrup.
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Frying Process
Yakgwa is made using a special frying method that calls for precise temperature control. Throughout the procedure, the oil should be kept at a low temperature (130–150°C/265–300°F). To get the ideal golden colour and crispy exterior, the cookies are fried twice: once at a lower temperature to cook the inside and again at a slightly higher temperature. This method of frying reduces the level of greasiness in the cookies while at the same time makes the cookies to achieve the required texture. Drain the cookies on paper towels and let them cool somewhat in between fryings.
Soaking In Honey Syrup
Soaking the cooked cookies in the ginger-honey syrup is the last and most important step. Rice syrup, honey, water, and fresh ginger are combined to make the syrup, which should be cooked gradually until thoroughly blended. In order to allow the cookies to absorb the rich flavours while retaining their structure, they are soaked in the warm syrup for a few hours or overnight. Ginger balances the sweetness and gives a hint of warmth. Once the cookies have soaked, they are taken out and let to drain. For a final touch, they can be topped with chopped pine nuts and optional sea salt crystals.
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Serving And Storing
Yakgwa can be prepared ahead of time for special events because they keep well for several weeks. To keep them from sticking, keep them at room temperature in an airtight container divided by layers of parchment paper. To enjoy their texture and flavour to the fullest, let them reach room temperature before serving. Traditionally served with Korean tea, these biscuits are especially popular on festive occasions and throughout the holidays. To preserve its crisp and fresh flavour, the pine nut garnish should be added right before serving.
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It is fun and rewarding to make Yakgwa at home in order to better understand traditional Korean cuisine. It is ideal for celebrations in winter time and also an excellent means of taking a special treat. It does not require many components and everything that is needed is enough to obtain a dish that everyone will like to taste.