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Korean Honey Pastry (Yakgwa or Yakwa)

Yakgwa(약과) is a traditional Korean sweet pastry that is fried and coated in syrup rich with flavors of ginger and honey.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 251 kcal
Course: Dessert , Snacks
Cuisine: Korean

Ingredients

For dough
  • 3 cup all purpose flour (medium-protein flour)
  • 1/3 cup sesame oil
  • 1/3 cup soju
  • 1/3 cup honey
  • 1/4 cup chopped pine nuts
  • 1/4 tsp salt (optional – original recipe omits salt)
For Syrup
  • 1 cup rice syrup (jochung 조청 – if not available, you can substitute honey)
  • 1 cup honey
  • 2 cup water
  • 1 Tbsp ginger (grated, 1 -2 tsp ginger powder is OK too)

Instructions

    Cup of Yum
  1. Prepare oil for frying. Note for Yakgwa, we want to start frying at a low temperature.
  2. Make syrup by mixing rice syrup, honey and water in a sauce pan or frying pan. Heat on medium heat, stirring occasionally. Once it boils, turn the heat off and add the chopped ginger, mix and set it aside.
  3. In a large mixing bowl, add flour (add salt – optional) and then sesame oil. Mix the flour with the oil by rubbing the mixture thoroughly with your hands, until you feel the oil is all blended in with the flour.
  4. Mix the Soju and honey in a separate cup/bowl until the honey is all dissolved.
  5. Pour soju/honey mixture into the flour mixture and gently press the dough to form a ball.
  6. Divide dough in half. Roll out one half of the dough into 1/4 to 1/3 inch thick rectangular shape. Cut the dough into 1 inch wide strips and then cut the strips at an angle to make diamond shapes.
  7. Yakgwa is fried in 2 different temperatures and this what makes it tricky. For the first part, oil should be around 265° F (130°C). Yakwa will slowly rise to the top.
  8. For the second part, when all the pieces have risen to the top, raise the heat to medium high to reach normal frying temperature . Continue frying until Yakgwa turns rich brown in color.
  9. When Yakgwa pieces turn rich dark brown, removec from oil and let oil drain in a colander lined with paper towel.
  10. Soak fried Yakgwa in prepared ginger honey syrup.
  11. Leave for few min until it has soaked up all the syrup, take it out of the syrup and place onto a plate.
  12. Sprinkle top with chopped pine nuts while it is still wet so the nuts will stick to it.

Notes

  • NUTRITIONAL FACT NOTES - these are only approximate values as only part of the syrup is used to make yakgwa. Calories maybe higher or lower depending on how much of the syrup is absorbed into your pastry.
  • STORING - Yakgwa can be stored at cool room temperature for several days or can be kept in the fridge for longer periods. It can even ben FROZEN for even longer storage.
  • Adjust amount of liquid by adding a bit more soju if you feel the dough is too dry.

Nutrition Information

Calories 251kcal (13%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 56mg (2%) Potassium 134mg (4%) Fiber 3g (12%) Sugar 17g (34%) Calcium 16mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 251

% Daily Value*

Calories 251kcal 13%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 56mg 2%
Potassium 134mg 3%
Fiber 3g 12%
Sugar 17g 34%
Calcium 16mg 2%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.