Yakgwa (Korean Honey Cookies)

A traditional Korean honey cookie made with ginger-honey syrup, slow-fried dough, and a long soaking method that gives yakgwa its chewy, glossy texture. A classic holiday treat that tastes even better homemade.

Course Dessert

Cuisine Korean

Keyword ginger honey syrup, Korean cookie recipe, korean dessert, Korean holiday foods, Korean honey cookies, Korean snacks, Korean sweets, Korean traditional dessert, yakgwa

Prep Time 1 20

Cook Time 30

Soaking time 1

Servings cookies

Calories 208

Author Hyegyoung K. Ford

Equipment

yakgwa mold (silicone) see note below

Ingredients

For the dough

1¾ cup (210 g) all-purpose flour
½ cup (80 g) sweet rice flour (chapssalgaru)
½ tsp (1.5 g) ground cinnamon
4 tbsp (60 ml) toasted sesame oil
⅓ cup (80 ml) hot water
1 tbsp (30 g) honey
¼ cup (60 g) sugar
½ tsp (2 g) salt
oil for frying

For the syrup (jipcheong)

1½ cup (375 ml) Korean rice syrup (jocheong)
⅔ cup (160 ml) honey
1 oz (30 g) fresh ginger thinly sliced
1 tsp (3 g) ground cinnamon
⅔ cup (150 ml) water

Instructions

Make the dough: In a bowl, whisk the all-purpose flour, sweet rice flour, and cinnamon. Add the sesame oil gradually and mix with your fingers until the mixture looks sandy. Combine hot water, honey, sugar, and salt in a separate bowl. Pour into the flour mixture and stir gently with a spatula until the dough comes together. Wrap and chill for 1 hour.
Prepare the syrup: Place jocheong, honey, ginger slices, cinnamon, and water in a saucepan. Bring to a boil, lower the heat, and simmer until the syrup thickens and drips slowly from a spoon, about 8-10 minutes. Set aside to cool.
Shape the cookies: Portion the dough into 24–25 g (about 0.85–0.9 oz) pieces. Press each piece into a yakgwa mold and smooth the top. Use a toothpick to poke a few holes in the back, then gently remove the shaped dough.
Fry the yakgwa: Heat the oil to 130°C (265°F). Place the pieces in the oil with the patterned side facing up and fry slowly for about 5 minutes per side, until lightly golden. Adjust the heat if they brown too quickly. Transfer to a rack or tray to drain excess oil.
Soak in syrup: Arrange the warm cookies upright in a small container. Pour the cooled syrup over them so most of the cookies are submerged. Cover and soak for 24–48 hours.
Finish and serve: Lift the yakgwa from the syrup and place on a rack for 3–4 hours to allow excess syrup to drip and the surface to dry slightly. Sprinkle with sesame seeds before serving if desired.

Video

Notes

If you don’t have a yakgwa mold, roll the dough to about ½ inch (1.2–1.3 cm) thick and cut into small squares or triangles. The texture stays the same, and this method is even faster to shape.

If the syrup doesn’t fully cover the yakgwa, turn the cookies every few hours to help them soak evenly.

For the leftover syrup: You can reuse the leftover jipcheong syrup. Keep it refrigerated for 2–3 weeks or freeze for up to 2–3 months. Reheat gently before using. It works for another batch of yakgwa, or as a drizzle for hotteok, roasted sweet potatoes, pancakes, or warm tea. Discard if you notice bubbling, sour smell, or separation that won’t mix back in.

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