Yak Kwa Korean Ginger Cookies Recipes

YAKGWA: KOREAN HONEY COOKIES

Steps:

• Gather the ingredients.
• Place the flour in a large bowl.
• Add sesame oil and mix by hand, rubbing the flour between your hands and fingers to combine.
• In a separate bowl, whisk the honey, sake, and water together.
• Add the liquid ingredients to the flour mixture and knead gently with your hands to form a dough.
• Wrap the dough in plastic wrap and set aside for 30 minutes.
• On a floured surface, roll out the dough to 1/2-inch thick.
• Cut the dough into 1-inch strips to make diamond or rectangle shapes. Or cut into a flower shape if you have at hand a yakgwa-pan exclusively made to shape these cookies.
• With the help of a fork or toothpick, pierce a small hole in the center of each cookie. Set aside.
• Gather the ingredients.
• Place the rice malt syrup, honey, and ginger in a saucepan over medium heat.
• Bring to a simmer and then remove immediately from heat.
• Carefully pour into a rectangular dish or glass baking pan large enough to hold the cookies in a single layer.
• Place a sturdy, flat-bottomed fryer or saucepan onto the stove. Add enough oil for frying, at least 2 to 3 inches.
• Heat over medium heat until the oil temperature is 212 F.
• In small batches, drop pastries in oil and fry, gently turning them until they puff and float, about 4 to 5 minutes.
• Raise the heat of the oil to about 300 F and continue frying until the yakgwa turns golden brown.
• With the help of a slotted spoon, remove the yakgwa from the oil and place them into the ginger syrup. Repeat the frying process with the remaining cookies, being careful to allow all cookies to go through the 2 oil temperature stages. When you're done frying one batch, you need to allow the oil to come back down to 212 F.
• When all of the yakgwa have been placed in the syrup, turn each one over once so they are coated.
• Soak in the syrup for 2 to 3 hours. Remove with a slotted spoon onto another dish lined with parchment paper.
• Sprinkle with pine nuts and sesame seeds. Enjoy!

YAK KWA (KOREAN GINGER COOKIES)

Steps:

• Combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. Bring to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat and cool. Set aside.
• Blend ginger and 2 tbsp water in a blender and puree until smooth. Pour through a strainer and set aside.
• Combine flour, salt, and sesame oil in the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. Add ginger juice, honey, rice wine, and 2 tbsp water and process until a smooth, pliable dough forms.
• Turn the dough out onto a lightly floured surface and roll it out into a 1/4 inch thick circle, about 12 inches wide. Using a small cookie cutter, cut dough into 20 cookies.
• Heat 2 inches of oil in a 6 qt saucepan until a deep-fry thermometer reads 300 degrees F. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden (3-4 minutes).
• Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup and transfer to a serving plate. Dust with cinnamon and pine nuts, if using.

BRUNE KAGER (GINGER COOKIES)

Steps:

• Combine molasses, brown sugar and shortening in pan.
• Heat and cook 4 minutes then cool to lukewarm.
• Stir in 1 cup of the flour and the remaining ingredients.
• Stir in remaining flour.
• Roll out on a lightly floured surface until 1/8 inch thick or thinner.
• Cut chosen shapes with cookie cutters.
• Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
• Bake at 375 F for about 5 minutes.
• Watch closely so they don't burn.
• Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.