Yakgwa is a traditional Korean honey cookie that beautifully reflects the elegance of Korean dessert culture. Made with simple pantry ingredients like flour, sesame oil, honey, and ginger, yakgwa is deep-fried until golden and then soaked in a fragrant honey-ginger syrup, giving it its signature glossy finish and rich, chewy texture. The name itself comes from “yak” meaning medicinal and “gwa” meaning confection, as honey and ginger were once considered healing ingredients. Traditionally served during festivals, weddings, and ancestral rituals, yakgwa is not just a sweet treat but a symbol of warmth, celebration, and heritage.
In this recipe, we’ll recreate this treasured Korean sweet in a simple, approachable way—bringing a taste of tradition, warmth, and elegance straight to your kitchen.
INGREDIENTS USED IN YAKGWA (KOREAN COOKIES)
All purpose flour
All purpose flour forms the backbone of the recipe, giving the dough its structure and allowing it to hold shape through frying and syrup soaking. It creates a balance between crispness on the outside and tenderness within, absorbing the honey-based syrup without turning soggy. The flour’s ability to set during frying is what gives yakgwa its characteristic bite—firm yet yielding—making it sturdy enough to carry deep, layered flavours.
Cinnamon
A small amount of cinnamon powder is added to the dough to lend warmth and subtle spice. Rather than dominating the flavour, cinnamon works in the background, enhancing the natural sweetness of honey and complementing the ginger-infused syrup. Its aroma deepens during frying, adding a comforting, festive note that is essential to traditional yakgwa.
A cinnamon stick is simmered in the syrup to slowly release its flavour, adding warmth without bitterness. It deepens the syrup’s aroma and works in harmony with the ginger and honey.
Sesame Oil
The addition of sesame oil is one of yakgwa’s defining elements. Its deep, nutty aroma permeates the dough, giving the cookies their unmistakable traditional flavour. Sesame oil also contributes richness and tenderness, enhancing mouthfeel while preventing dryness. Even in small quantities, it leaves a lasting aromatic impression that sets yakgwa apart from ordinary fried sweets.
Honey
Honey in the dough acts as both a sweetener and a textural element. Unlike refined sugar, honey adds depth, richness, and moisture while encouraging gentle caramelisation during frying. It also helps bind the dough together and sets the foundation for the flavour profile that defines yakgwa, ensuring the sweetness feels rounded rather than sharp.
The larger quantity of honey used in the syrup defines yakgwa’s final texture and appearance. It gives the cookies their signature glossy finish and gradually softens them as they absorb the syrup. Over time, the honey penetrates the fried dough, creating the characteristic chewy, melt-in-the-mouth texture while also acting as a natural preservative.
White Wine
The addition of white wine is a traditional technique that contributes to both texture and flavour. Its acidity tenderises the dough and helps control gluten development, preventing the cookies from becoming tough. During frying, the alcohol evaporates, leaving behind a subtle complexity and lightness that distinguishes yakgwa from ordinary fried cookies.
Ginger slices
Ginger slices infuse the honey syrup with warmth and gentle heat, cutting through the sweetness and adding aromatic depth. This spicy note balances the richness of the fried dough and gives yakgwa its unmistakable traditional character.
EQUIPMENT USED FOR MAKING YAKGWA (KOREAN COOKIES)
To make yakgwa at home, the equipment required is simple and largely made up of basic kitchen tools, yet each plays an important role.
A mixing bowl is essential for bringing together the dough ingredients evenly. Since yakgwa dough is relatively firm, a sturdy bowl makes mixing and kneading easier. Measuring Cups and Measuring Spoons. are important for accuracy, as precise proportions of honey, liquid, and flour directly affect texture and sweetness.
A rolling pin is used to roll the dough evenly, ensuring uniform thickness so the pieces fry consistently. For frying, a deep, heavy-bottomed pan or kadai is ideal, as it maintains steady oil temperature and allows safe deep frying.
To prepare the syrup, a small saucepan is needed for gently simmering honey with ginger and cinnamon. Finally, a wide shallow bowl or tray is useful for soaking the fried yakgwa in syrup evenly.
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TIPS TO MAKE YAKGWA (KOREAN COOKIES)
- Fry at a moderate temperature – Oil that is too hot will darken the exterior before the inside cooks; oil that is too cool will result in greasy yakgwa. Slow frying is key.
- Rest the dough before shaping – Allowing the dough to rest helps relax gluten and lets the sesame oil and honey distribute evenly, improving both texture and flavour.
- Prick the dough properly – Piercing the dough prevents excessive puffing, ensures even cooking, and allows the syrup to soak in evenly later.
- Let yakgwa rest after soaking – Yakgwa tastes best after several hours or overnight, when flavours deepen and texture settles.
- Soak patiently and evenly – Turn the pieces gently during soaking to ensure uniform syrup absorption.
- 1+ ½ cup flour
- ¼ tsp cinnamon powder
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp white wine
- 3 tbsp hot water
- For the syrup
- 5-6 Ginger slices
- Cinnamon stick
- ½ cup honey
- 2-3 tbsp water
- Oil for frying
- Sesame seeds for topping
- In a large mixing bowl, combine the flour and cinnamon powder and give it a quick whisk.
- Add sesame oil and honey to the flour mixture. Pour in the white wine and mix gently. Gradually add the hot water, a little at a time, bringing the dough together into a soft, smooth mass. Knead lightly just until the dough comes together—avoid over-kneading.
- Cover the dough and let it rest for 15-20 minutes.
- , After resting, roll the dough evenly to about ½ cm thickness. Cut into desired shapes and prick each piece evenly with a fork or skewer to prevent puffing during frying.
- Heat oil in a deep, heavy-bottomed pan over medium-low heat. Fry the shaped dough pieces in small batches, turning occasionally, until they are evenly cooked and light golden in colour. Remove and drain on absorbent paper.
- In a small saucepan, combine honey, water, ginger slices, and the cinnamon stick. Simmer gently on low heat for 5–7 minutes until the syrup becomes aromatic. Remove the syrup from heat and allow it to cool slightly.
- Lay the fried cookies in a soaking dish and pour the warm syrup over it. Allow them to soak, turning gently to ensure even absorption.
- Let the yakgwa rest in the syrup for at least 1–2 hours, or preferably overnight, until soft and glossy.
- Using a pair of tweezers, take out the soaked cookies and lay them on a wire rack to let the excess honey drip down. Sprinkle with sesame seeds before serving.
If you like my Yakgwa Cookies in cooker recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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