Yakgwa

Yakgwa are deep-fried honey cookies with a history that reaches back to the Goryeo dynasty, when they were served at royal banquets and special ceremonies. The name means medicinal confection, a nod to the honey that was prized for its healthful properties. They are kneaded with sesame oil, fried until deep amber, and soaked in a sweet syrup until glossy. A plate of yakgwa is the traditional treat at holidays and ancestral rites, and every bite tastes like history.

A sticky, honeyed bite of history

Each cookie is crisp outside and tender within, saturated with a syrup that is floral, sweet, and gently gingery, with a rich toasted-sesame flavor from the dough. They are sticky, fragrant, and utterly old-fashioned in the best way. Fry them low and slow so the centers cook through without the outside scorching, then give them a proper soak. They keep for days in the fridge, growing softer and more honeyed as they rest, and they improve with patience.

Key ingredients

• Flour and sesame oil: the dough — the sesame oil is essential for the fragrance.
• Honey and rice wine (cheongju): the dough’s sweetness and the soak.
• Ginger juice and cinnamon: the warm, spicy perfume.
• Oil for frying: a neutral oil.
• Pine nuts (optional): the classic garnish.

Tips for perfect yakgwa

Knead the dough with the sesame oil and honey until smooth, then let it rest. Roll and cut into the traditional flower or rectangle shapes, pricking each piece with a fork so it does not puff unevenly. Fry twice: first at a lower temperature (about 275°F) to cook through, then briefly at a higher temperature (350°F) to crisp and color. Soak the fried cookies in a warm honey-ginger syrup for several hours — or overnight — so they absorb the sweetness. Drain and serve, garnished with pine nuts.

Variations and storage

Add a little cinnamon to the dough or a splash of rice wine to the syrup. Yakgwa keep 1 to 2 weeks in an airtight container at room temperature and are traditionally served with tea.

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