Yak Kwa (Korean Ginger Cookies)
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
20 cookies
ingredients
-
SYRUP
- 1⁄4 cup sugar
- 1⁄4 cup honey
- 1⁄8 teaspoon salt
-
COOKIES
- 1 gingerroot, peeled (2 inches)
- 2 tablespoons water
- 2 cups flour, plus more for dusting
- 1⁄8 teaspoon salt
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 2 tablespoons rice wine or 2 tablespoons sake
- 2 tablespoons water
- oil, for frying
- cinnamon (for serving)
- pine nuts, crushed (for serving)
directions
- Combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. Bring to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat and cool. Set aside.
- Blend ginger and 2 tbsp water in a blender and puree until smooth. Pour through a strainer and set aside.
- Combine flour, salt, and sesame oil in the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. Add ginger juice, honey, rice wine, and 2 tbsp water and process until a smooth, pliable dough forms.
- Turn the dough out onto a lightly floured surface and roll it out into a 1/4 inch thick circle, about 12 inches wide. Using a small cookie cutter, cut dough into 20 cookies.
- Heat 2 inches of oil in a 6 qt saucepan until a deep-fry thermometer reads 300 degrees F. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden (3-4 minutes).
- Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup and transfer to a serving plate. Dust with cinnamon and pine nuts, if using.
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