I’m creating Yakgwa—crispy, deep-fried cookies infused with honey, sesame oil, and ginger, then soaked in a fragrant syrup. They’re elegant, traditional Korean confections that balance crunch and sticky sweetness with every bite.

Yakgwa (Korean Honey Cookies)

Why I’ll Love This Recipe

I love how Yakgwa feels both nostalgic and sophisticated. The interplay of fragrant sesame oil, warming ginger, and rich honey gives a luxurious flavor, and the syrup soak makes them indulgently chewy. They’re a beautiful treat to serve for celebrations or as a cozy, ceremonial snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose wheat flour
Sesame oil
Honey
Water
Rice syrup (or malt syrup)
Ginger (fresh juice or slices)
Optional garnish: pine nuts, sesame seeds

Directions

I start by mixing flour with sesame oil and gently rubbing to coat evenly. In a separate bowl, I combine honey with a bit of water, then gently fold that into the flour to form a soft dough. I chill it briefly, then roll it out and cut it into diamond or floral shapes, sometimes piercing each with a toothpick for detail. I fry the cookies twice—first at a lower temperature so they float, then at a higher heat until rich golden brown. Finally, while still warm, I immerse them in a ginger-infused syrup made of rice syrup (or honey), water, sugar, and ginger juice, letting them soak thoroughly. I finish by sprinkling with chopped pine nuts or toasted sesame seeds while they’re sticky.

Servings and timing

This recipe yields around 20–24 cookies and takes approximately:

Prep & shaping: 30 minutes
Frying & soaking: 20-minute fry plus 3–4 hours of soaking
Total time: Around 3½ to 4 hours

Variations

I swap rice syrup with honey in the syrup if needed.
I use different shapes—diamonds, flowers, or usage of molds—for a festive look.
For a lighter twist, I gently knead less and focus on folding to create flaky layers.
I sometimes mix in yuzu or citrus zest into the syrup for bright, modern flavor.

Storage/reheating

I store these in an airtight container at room temperature for several days—or even freeze them for longer storage. They retain their texture well, especially if I soak and rest them fully beforehand.

FAQs

What does Yakgwa taste like?

It tastes sweet, nutty, and slightly spicy—with a crispy-fried crust that yields to a sticky, honey-syrupy bite.

Why soak them in syrup?

The syrup soak adds moisture and flavor, making these cookies chewy and infused with warmth from ginger and honey. Longer soaking deepens that

Can I use baking instead of frying?

Traditional Yakgwa is deep-fried for its characteristic texture, but I haven’t tried baking—it could be an experiment, yet the deep-fry gives a specific richness and crisp you’ll miss.

Are these suitable for special occasions?

Absolutely—Yakgwa are traditionally served during weddings, harvest festivals, ancestral rites, and holidays, and I love serving them during festive moments.

Why is it called “medicine confection”?

Because “yak” means ‘medicine’ and “gwa” means ‘confection’ in Korean—honey was considered medicinal, making Yakgwa a precious, health-linked treat.

Conclusion

I adore making Yakgwa for its rich, nostalgic flavors and beautiful presentation. Each bite is a crispy, honeyed moment that feels both ceremonial and comforting. Whether for a special celebration or just a thoughtful tea indulgence, Yakgwa always brings a warm, elegant touch to the table.