How to make Yakgwa

By Kimchimari · 180 min

Ingredients

Instructions

1. Heat the frying oil, starting at a low temperature: about 265°F (130°C).
2. In a pan, combine the rice syrup, honey and water over medium heat, stirring now and then. When it boils, turn off the heat, stir in the grated ginger and set the syrup aside.
3. Put the flour and salt (optional) in a large bowl, then rub in the sesame oil with your hands until fully blended.
4. Dissolve the honey in the soju in a separate cup, then pour it into the flour and press gently into a ball.
5. Divide the dough in half. Roll one half into a rectangle 1/4 to 1/3 inch (about 6 to 8 mm) thick. Cut into 1-inch-wide strips, then cut the strips at an angle into diamonds.
6. Fry at about 265°F (130°C) until the pieces slowly rise to the surface.
7. Once all the pieces have floated up, raise the heat to medium-high for normal frying and continue until they are a rich dark brown.
8. Lift out the pieces, drain them on a paper towel-lined colander.
9. Soak the fried pieces in the ginger honey syrup until they have absorbed it all, then lift them onto a plate.
10. While still wet, sprinkle with chopped pine nuts so they stick.

Summarized from Kimchimari's video. Watch it for the details.

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