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Yakgwa (Korean Honey Cookies) Recipe
Ben Carraoli

Yakgwa (Korean Honey Cookies) Recipe

I still remember the first time I made yakgwa in my kitchen—it felt like stepping into a traditional Korean tea house. I was amazed at how such simple pantry ingredients could turn into something so fragrant and special. When I soaked the warm cookies in honey syrup, my whole kitchen smelled like cinnamon and sesame oil.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups Provides structure while keeping the cookies tender; always sift to avoid lumps
  • Sesame oil – 3 tablespoons Key traditional flavor; use high-quality toasted sesame oil for the best aroma
  • Vegetable oil – 3 tablespoons Balances the strong sesame oil flavor and keeps the texture soft
  • Honey – 1/4 cup for dough (Adds natural sweetness and moisture; floral or raw honey works best)
  • Ginger juice – 1 tablespoon Freshly grated ginger gives warmth and depth; avoid ginger powder
  • Rice wine cheongju or mirin – 2 tablespoons (Helps tenderize the dough and adds mild sweetness)
  • Salt – a small pinch Balances sweetness and enhances overall flavor
  • Honey – 1/2 cup Creates the glossy, sticky coating that defines yakgwa
  • Water – 1/2 cup Thins the syrup so it absorbs evenly into the cookies
  • Brown sugar – 2 tablespoons Adds caramel depth and richer color
  • Cinnamon stick – 1 small Infuses warmth without overpowering the syrup
  • Fresh ginger slices – 2 to 3 slices Boosts aroma and traditional flavor
  • Pine nuts or sesame seeds – for garnish Optional but adds crunch and a beautiful traditional finish

Method
 

  1. I start by mixing the flour and salt in a bowl, then gently rubbing in the oils until it looks crumbly. Adding honey, ginger juice, and rice wine brings everything together into a soft dough. I always rest the dough for 10 minutes so the flour fully hydrates.
  2. After resting, I roll the dough to about half an inch thick on a lightly oiled surface. Cutting it into rectangles or flower shapes makes it feel traditional and special. Poking small holes in the center helps the cookies fry evenly.
  3. I heat oil over low to medium heat and gently slide the cookies in. They fry slowly, puffing slightly and turning pale golden. This slow fry is key to keeping them tender rather than crunchy.
  4. While the cookies cool slightly, I simmer honey, water, brown sugar, cinnamon, and ginger. The syrup should be warm and fluid, not thick. Straining it removes spices and keeps the finish smooth.
  5. I place the fried cookies into the warm syrup and let them soak until glossy and soft. Turning them gently ensures even absorption. A sprinkle of pine nuts or sesame seeds finishes them beautifully.

Notes

  • I always fry on low heat because rushing this step makes the cookies hard.
  • I let the syrup cool slightly before soaking, which helps absorption without breaking the cookies.
  • I prefer fresh ginger juice over powder for a cleaner, brighter flavor.
  • I taste the syrup before soaking and adjust sweetness to my liking.