Yakgwa (Korean Honey Cookies)

Ingredients

• 1.5 cups All-Purpose Flour
• 3 tbsp Sesame Oil
• 2 tbsp Rice Wine (Mirin)
• 1 tbsp Ginger Juice
• 2 cups Vegetable Oil
• 0.5 cup Honey
• 0.25 cup Water
• 1 slice Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine flour, sesame oil, rice wine, and ginger juice. Mix well until a dough forms.
2. 2Knead the dough for 5-7 minutes until smooth.
3. 3Roll out the dough to about 0.635 cm thickness and cut into flower or square shapes.
4. 4Heat vegetable oil in a deep pot or fryer to 150°C.
5. 5Fry the cookies in batches until golden brown, about 3-5 minutes per batch.
6. 6Remove the cookies from the oil and drain on paper towels.
7. 7In a separate pan, combine honey, water, and a slice of ginger. Heat over medium heat until the honey dissolves and the syrup thickens slightly, about 5-7 minutes.
8. 8Remove the ginger slice from the syrup.
9. 9Soak the fried cookies in the honey syrup for 10-15 minutes, flipping occasionally to ensure even coating.
10. 10Remove the cookies from the syrup and let them cool slightly before serving.

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