Traditional Yumukgwa: Korean Deep-Fried Honey Cookies Recipe

Ingredients

2 cups of wheat flour
1/2 cup of honey
1/2 cup of sugar
1/4 cup of soy sauce
1/4 cup of sesame seeds
3/4 cup of vegetable oil
1/2 cup of water
1 teaspoon of ginger juice
1 teaspoon of cinnamon powder
Vegetable oil for deep frying

Steps and instructions

In a large bowl, combine 2 cups of wheat flour with 1 teaspoon of cinnamon powder.
Gradually add in 3/4 cup of vegetable oil while continuously stirring the mixture until it forms a dough.
Add in 1/2 cup of water and knead the dough evenly.
Cover the dough and let it rest for about 30 minutes.
Roll out the dough thinly and cut into your desired shapes using a cookie cutter.
Heat the vegetable oil in a pan or a deep fryer.
Fry the dough pieces in the hot oil until they turn golden brown. Transfer them to a paper towel to drain excess oil.
While the dough pieces are cooling off, prepare the syrup. In a saucepan, combine 1/2 cup of honey, 1/2 cup of sugar, 1/4 cup of soy sauce, and 1 teaspoon of ginger juice. Bring it to a boil until the sugar completely dissolves.
Dip each fried dough piece into the syrup, making sure all sides are coated, and sprinkle sesame seeds on top.
Lay them out on a tray and let them cool down until the syrup hardens.

Tools for making

Large bowl - Used for mixing the dough ingredients.
Cookie cutter - Used to cut the dough into desired shapes.
Pan or deep fryer - Used to fry the dough pieces.
Saucepan - Used to prepare the syrup.
Paper towel - Used to drain excess oil from the fried dough pieces.
Tray - Used to cool down the fried dough pieces and allow the syrup to harden.

Recipe variations

Use rice flour or glutinous rice flour instead of wheat flour for a gluten-free version.
Replace honey with corn syrup or maple syrup for a different flavor.
Add chopped nuts such as almonds or walnuts to the dough for a crunchy texture.
Try different shapes for the dough, such as squares or triangles.
Experiment with different spices in the dough, such as cardamom or nutmeg.
Make a savory version by omitting the sugar and honey, and instead adding salt, pepper, and other herbs and spices to the dough.
For a vegan option, substitute honey with agave syrup or maple syrup, and use a plant-based oil instead of vegetable oil.
Instead of deep frying, bake the dough in the oven for a healthier alternative.
Drizzle melted chocolate or caramel sauce over the cooled yumukgwa for added sweetness.
Add dried fruits like raisins or chopped dates to the dough for a touch of natural sweetness.

Recipe overview

Yumukgwa is a traditional Korean sweet pastry that is often served during festive occasions and ceremonies. This sweet treat is characterized by its deep-fried dough that's coated in a sweet syrup, resulting in a delightful combination of crispiness and sweetness in every bite. The dough is usually shaped into beautiful flower patterns, making it a feast for both the eyes and the palate. This recipe will guide you step-by-step on how to create Yumukgwa at home. It may require a little time and patience, but the end results are deliciously rewarding. Expect to knead dough, deep fry, and create a sweet syrup for coating. This recipe is a delightful journey into the rich world of Korean gastronomy. Enjoy the process, and most importantly, your homemade Yumukgwa!

Common questions

Can I use all-purpose flour instead of wheat flour? Yes, you can substitute all-purpose flour for wheat flour if needed.
Can I use a different sweetener instead of honey? Yes, you can use alternatives like corn syrup or maple syrup instead of honey.
Can I adjust the amount of sugar in the syrup? Yes, you can adjust the amount of sugar according to your taste preference.
Can I use a different type of oil for frying? Yes, you can use other vegetable oils like canola oil or peanut oil for frying.
Can I skip the ginger juice? Yes, you can omit the ginger juice if you prefer or if you don't have it on hand. It adds a subtle flavor to the syrup.
Can I bake these instead of frying? Yumukgwa is traditionally deep-fried, but you can experiment with baking them. However, the texture and taste may differ from the traditional version.
How long do these cookies stay fresh? When stored in an airtight container, yumukgwa can stay fresh for up to 1-2 weeks.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Cookie Cutter - Used to cut the dough into desired shapes.
Pan or Deep Fryer - For frying the dough pieces until golden brown.
Saucepan - To prepare the syrup for coating the fried dough pieces.
Paper Towel - To drain excess oil from the fried dough pieces.
Tray - For cooling and setting the syrup-coated dough pieces.

Origin stories

Yumukgwa, a traditional Korean sweet, has a rich history that dates back to the Joseon Dynasty. It was often prepared for banquets and special occasions, such as the Korean Lunar New Year. The detailed patterns cut into the dough symbolize prayers for good fortune and health. Interestingly, the name Yumukgwa can be broken down to its literal meaning in Korean: "Yumul" refers to oil, and "Gwa" to confectionery. This delightful sweet not only offers a taste of the past, but also carries the deep-seated traditions and culture of Korea in each bite. Its history and significance make it more than just a dessert, but a treat with a story.

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.