Yakgwa - Traditional Korean Honey Cookies

Ingredients

Honey

1/2 cup

Sesame oil

1/4 cup

Wheat flour

2 cups

Rice flour

1/2 cup

Sesame seeds

1/4 cup, toasted, for garnish

Cinnamon powder

1 teaspoon

Ginger powder

1/2 teaspoon

Salt

1/4 teaspoon

Vegetable oil

for frying

Water

as needed

Instructions

1. In a large mixing bowl, combine the honey and sesame oil until well blended.
2. In a separate bowl, whisk together the wheat flour, rice flour, ginger powder, cinnamon powder, and salt until fully combined.
3. Gradually add the dry ingredients to the honey and sesame oil mixture, stirring continuously to form a dough.
4. Add water gradually, just enough to achieve a smooth and pliable dough.
5. Cover the dough with a damp cloth and let it rest for 10-15 minutes to relax the gluten.
6. Divide the dough into small portions, about the size of a golf ball, and roll each portion into a ball.
7. Using a rolling pin, flatten each ball into a round disc, about 1/4 inch thick.
8. In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
9. Fry the flattened dough discs in batches, cooking for 2-3 minutes on each side or until they turn golden brown and crispy.
10. Remove the fried Yakgwa from the oil and drain on paper towels.
11. While still warm, sprinkle toasted sesame seeds on top for garnish.
12. Allow the Yakgwa to cool completely before serving. They can be stored in an airtight container for several days.