Step-by-Step Instructions

• In a large mixing bowl, combine all-purpose flour, honey, and sesame oil. Add the egg and a pinch of baking soda, stirring until well blended. Gradually mix in water until the dough is soft yet thick enough to hold its shape. Knead for 5-7 minutes until smooth and slightly elastic. Cover and let rest for 30 minutes.
• While the dough is resting, prepare the syrup. In a saucepan, combine honey and water, bringing to a gentle simmer over medium heat. Stir occasionally until it becomes a viscous syrup, about 5 minutes. Add spices if desired.
• After resting, shape small portions of dough into rounds or ovals, about the size of a golf ball. Use your thumb to create an indentation in the center of each cookie. Place on parchment-lined tray, ensuring they are not touching. Let sit for 10-15 minutes to firm up.
• Heat oil in a deep pan to approximately 350°F (175°C). Fry shaped Yakgwa in batches for about 3-4 minutes per side until golden brown. Use a slotted spoon to drain on paper towels.
• Immediately immerse fried Yakgwa in warm syrup. Soak while turning occasionally for 2-3 hours. Ensure complete coating, then place on a cooling rack to let excess syrup drip off.
• Once cooled, arrange the Yakgwa on a platter. Enjoy as a traditional Korean treat with tea or share with friends and family.