Traditional Korean Yumilgwa Recipe: A Sweet Delight

Ingredients

  • 1 cup of honey
  • 1 cup of white granulated sugar
  • 1/2 cup of water
  • 2 cups of wheat flour
  • 1/2 teaspoon of baking soda
  • 1/2 cup of sesame oil
  • 1/2 cup of soy sauce
  • 1/2 cup of pine nuts
  • 1/2 cup of sesame seeds
  • 1/2 cup of cinnamon powder
  • Vegetable oil for deep frying

Steps and instructions

  1. In a saucepan, combine the honey, sugar, and water. Stir over medium heat until the sugar completely dissolves. Set aside to cool.
  2. In a large bowl, combine the wheat flour and baking soda. Stir in the sesame oil until the mixture resembles coarse crumbs.
  3. Add the soy sauce to the flour mixture and knead until a soft dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  4. Roll out the dough on a floured surface to about 1/2 inch thickness. Cut the dough into desired shapes using a cookie cutter.
  5. Heat the vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Fry the dough pieces in the hot oil until golden brown. Drain on paper towels.
  7. Dip the fried dough pieces in the cooled honey syrup, making sure each piece is completely coated. Arrange on a platter and sprinkle with pine nuts, sesame seeds, and cinnamon powder before the syrup sets.
  8. Allow the yumilgwa to cool completely before serving.

Tools for making

Recipe variations

  • Use brown sugar instead of white granulated sugar for a richer flavor.
  • Replace the wheat flour with rice flour for a gluten-free alternative.
  • Add a teaspoon of ground ginger or nutmeg to the dough for a spiced variation.
  • Try using different shapes and sizes for the yumilgwa, such as small squares or round discs.
  • Add a tablespoon of finely chopped nuts, such as almonds or walnuts, to the dough for added texture.
  • Instead of deep-frying, bake the yumilgwa in the oven for a healthier option.
  • For a savory twist, mix in a tablespoon of minced garlic or green onions to the dough.
  • Create a chocolate glaze by melting chocolate and drizzling it over the cooled yumilgwa.
  • Make a sesame glaze by combining sesame oil, honey, and a pinch of salt, then drizzle it over the yumilgwa.
  • For a vegan version, substitute the honey with maple syrup or agave nectar.

Recipe overview

Yumilgwa, a traditional Korean sweet treat, is a wonderful combination of deep-fried dough coated in a delightful honey syrup and garnished with sesame seeds, pine nuts, and cinnamon powder. This recipe takes you through a simple and fun process of creating your own yumilgwa at home. Expect to knead a soft dough, shape it into your preferred forms, deep-fry until golden, and then drench each piece in a sweet syrup. The final touch involves a sprinkle of toppings that enrich the flavor and add a festive look to these sweets. Enjoy the crunchy texture, the sweetness of the honey, and the fragrant notes of the sesame and pine nuts. Perfect for a special occasion or just to satisfy your sweet tooth!

Common questions

  1. Can I substitute honey with another sweetener? Yes, you can use other liquid sweeteners like agave syrup or maple syrup as a substitute for honey in this recipe.
  2. Can I use whole wheat flour instead of wheat flour? Yes, you can use whole wheat flour as a substitute for wheat flour. However, the texture and taste of the yumilgwa may slightly differ.
  3. Can I bake the yumilgwa instead of deep frying? Traditionally, yumilgwa is deep-fried to achieve its desired texture. Baking it may not yield the same results.
  4. Can I omit the pine nuts or sesame seeds? Yes, you can omit the pine nuts or sesame seeds if you have allergies or personal preference. The yumilgwa will still be delicious without them.
  5. How long can I store yumilgwa? Yumilgwa can be stored in an airtight container at room temperature for up to 1 week. Make sure they are completely cooled and dry before storing.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
  • Saucepan - Used for heating and combining the honey, sugar, and water.
  • Cookie Cutter - For cutting the dough into desired shapes.
  • Deep Fryer or Large Saucepan - To fry the dough pieces until golden brown.
  • Paper Towels - For draining the fried dough pieces after frying.
  • Platter - A serving dish or plate for arranging the yumilgwa.

Origin stories

Yumilgwa, a traditional Korean sweet, can trace its roots back to the royal court cuisine of the Joseon Dynasty. As a part of the Korean tradition of using food as medicine, this sweet confection was prepared and offered during ancestral rites and festive occasions. Its name, Yumilgwa, directly translates to "oil-and-honey sweets", reflecting the main ingredients used in its preparation. It's said that these sweets were enjoyed by the royals as a delightful treat, but also were believed to bring health and longevity. The preparation involved delicate techniques and the patterns on the cookies were not merely for aesthetic purposes, but also signified blessings and good luck. A bite into these sweets is a connection to the rich cultural heritage and the culinary wisdom of Korea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.