In a large mixing bowl, combine flour, sesame oil, and salt, mixing until crumbly.

In a separate small bowl, whisk together honey, and water. Add to the flour mixture and knead until a smooth dough forms.

Roll out dough to about 1/4-inch thickness and cut into small flower shapes (traditionally with a yakgwa mold).

Heat oil in a deep pan to 300°F (150°C). Fry cookies in batches until golden brown, about 3–4 minutes per side. Drain on paper towels.

In a saucepan, combine honey, water, and ginger slices. Simmer for 5 minutes, then remove ginger.

Dip warm cookies into the honey syrup, ensuring they are well coated. Let them sit for at least 30 minutes to absorb flavor before serving.