Yakgwa are traditional Korean cookies that are fried twice and then soaked in a honeyed syrup, resulting in a crisp exterior that’s deeply infused with sweet, spiced flavor.

Jeanelle followed Maangchi’s yakgwa method with only minor tweaks; the version below summarizes that process in clear, practical steps while preserving the authentic textures and flavors.

What Ingredients are used in Yakgwa?

Yakgwa combines simple pantry staples with a few distinctive elements. The dough relies on all-purpose wheat flour and oils for structure and richness, while ginger, honey, and a touch of cinnamon bring warmth and aroma. An important traditional addition is unflavored soju, which contributes a subtle depth and helps keep the final cookie tender. For the finishing syrup, more honey, ginger, water and a little sugar create a thin, fragrant soak.

How Do You Make Yakgwa?

The process has three main parts: make the dough, prepare the honey syrup, and fry the cookies twice before soaking them. The dough is created by combining dry ingredients with sesame and neutral oils, then integrating a wet mixture of grated ginger, honey, unflavored soju, salt and a pinch of black pepper. After the dough is rolled and cut, each piece is fried at a low temperature, rested, then fried again at a higher temperature to achieve the classic texture. Finally, the fried cookies rest in a warm honey syrup for several hours to absorb flavor and become glossy and tender.

Full ingredient amounts and step-by-step instructions are provided in the recipe section below.

Mix wheat flour, sesame and cooking oils, and cinnamon until the flour is evenly coated and lumps are removed.

Prepare ginger juice by grating fresh ginger and squeezing the pulp to extract the liquid. Combine the ginger juice with honey, soju, salt and a pinch of black pepper until the honey dissolves.

Combine the wet and dry mixtures and knead briefly until a slightly springy dough forms. Roll out the dough to approximately 1/3 inch thickness, cut shapes with cookie cutters and poke a small hole in the center of each piece to help the oil circulate while frying.

For the honey syrup, heat ginger juice, honey, water and sugar together until the sugar dissolves and small bubbles form. The syrup should remain fairly thin so the cookies can soak evenly.

Fry the shaped cookies twice: first at a lower temperature to cook them through and create a firm structure, then at a higher temperature to develop color and a crisp outer layer. Drain excess oil after frying and let the cookies cool slightly before soaking.

Submerge the fried cookies in the warm honey syrup and allow them to sit for at least three hours, flipping occasionally so both sides absorb the syrup evenly. After soaking, top each cookie with a single pine nut or your preferred garnish and serve.

Garnish with a single pine nut and enjoy the sweet, spiced, honeyed finish.

VIDEO: Korean deep fried honey cookies.

Recipe