Delicate, flower-shaped fried pastries soaked in honey-ginger syrup until they become wonderfully chewy and aromatic, the most celebrated confection from the ancient city of Kaesong.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: lacquer plate
Garnishes: pine nuts
Accompaniments: Korean green tea, traditional fruit punch
Instructions
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1
Sift flour and mix with sesame oil until it resembles coarse sand. Add honey, rice wine, ginger juice, and salt. Mix into a soft dough without overworking.
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2
Wrap dough and rest for 30 minutes. Roll out to 1.5cm thickness and cut into flower shapes or circles using a mold.
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3
Poke a few small holes in each cookie with a skewer to prevent puffing during frying.
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4
Heat oil to 130°C (265°F). Fry cookies at low temperature for 8-10 minutes, turning occasionally, until evenly golden. Do not rush with high heat.
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5
Meanwhile, prepare syrup by simmering honey, water, ginger juice, and cinnamon stick for 10 minutes.
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6
Drain fried cookies and immediately submerge in warm honey syrup. Soak for at least 2 hours, turning occasionally.
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7
Remove from syrup, garnish each with a pine nut, and let dry slightly before serving.
Did You Know?
Kaesong yakgwa were so prized during the Goryeo Dynasty that sumptuary laws were passed to restrict their consumption to prevent overuse of precious honey and oil.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- yakgwa mold or cookie cutter
- mixing bowl
Garnishing
pine nuts
Accompaniments
Korean green tea, traditional fruit punch
The Story Behind 개성약과
Yakgwa (medicine confection) originated in Kaesong during the Goryeo Dynasty (918-1392), when the city served as Korea's capital. The name reflects the belief that honey and sesame oil had medicinal properties. Kaesong yakgwa are considered the finest in all of Korea, distinguished by their flower-shaped molds and perfectly balanced honey syrup. They remain an essential part of Korean holiday celebrations.
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