Maejakgwa: Enjoy the Sweet and Crispy Delight of Traditional Korean Cookies
Crafting Authentic Maejakgwa, a Beloved Korean Treat for All Ages
Maejakgwa is a traditional Korean confectionery cherished by both adults and children for its delightful crunch and sweet flavor. Its name, ‘Maejakgwa,’ originates from its shape, resembling a sparrow perched on a plum blossom tree. It is also known as ‘Taraegwa,’ possibly due to its resemblance to a knot. With its beautiful presentation and universally appealing taste, Maejakgwa makes an excellent gift. This detailed recipe will guide you through creating these exquisite cookies at home, ensuring a delicious and satisfying culinary experience.
Dough Ingredients
- 1 cup All-purpose flour (approx. 120g)
- 1/3 Tbsp Sesame oil (approx. 5ml) – optional, for added richness
- 1/4 cup Water (approx. 60ml)
- Pinch of Ginger powder (or 1/2 tsp Ginger juice) – for a subtle aroma
- 1/3 tsp Salt (approx. 1.5g)
Syrup (Jipcheong) Ingredients
- 1/4 cup Sugar (approx. 50g)
- 1/4 cup Water (approx. 60ml)
- 2 Tbsp Honey (approx. 30ml)
- 1/2 tsp Ginger juice (approx. 2.5ml) – adjust to taste
- Pinch of Cinnamon powder (optional) – for a fragrant touch
- 1/4 cup Sugar (approx. 50g)
- 1/4 cup Water (approx. 60ml)
- 2 Tbsp Honey (approx. 30ml)
- 1/2 tsp Ginger juice (approx. 2.5ml) – adjust to taste
- Pinch of Cinnamon powder (optional) – for a fragrant touch
Cooking Instructions
Step 1
In a bowl, combine 1 cup of flour with 1/3 tablespoon of sesame oil. Gently rub the flour and oil together with your fingertips until the mixture resembles coarse breadcrumbs. The sesame oil is optional, but it adds a wonderful nutty aroma and flavor to the dough.
Step 2
Next, add a pinch of ginger powder and 1/3 teaspoon of salt to the flour mixture. Mix well. If you prefer fresh ginger, you can substitute the ginger powder with about 1/2 teaspoon of ginger juice. For a stronger ginger flavor, feel free to increase the amount. If using ginger juice at this stage, remember to add it with the water when making the dough, not now.
Step 3
To ensure a smooth texture, sift the flour mixture through a sieve. This step helps to remove any clumps and creates a finer dough.
Step 4
Gradually add 1/4 cup of water to the sifted dry ingredients. Knead the dough for about 5 minutes, or until it forms a smooth, elastic ball. Continue kneading until the surface is smooth and no longer sticky.
Step 5
Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for approximately 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. If you are using fresh ginger juice instead of ginger powder, incorporate it into the dough during this kneading stage.
Step 6
Prepare the syrup for coating. In a saucepan, combine 1/4 cup of sugar and 1/4 cup of water. Bring to a boil over medium heat, stirring only until the sugar dissolves. Once dissolved, remove from heat. Stir in 2 tablespoons of honey and 1/2 teaspoon of ginger juice. Adjust the amount of ginger juice to your preference. For an extra aromatic touch, a pinch of cinnamon powder can be added.
Step 7
Once the dough has rested, unwrap it and place it on a lightly floured surface. Use a rolling pin to roll the dough out as thinly as possible, aiming for a thickness of about 1-2mm. The thinner the dough, the crispier the final Maejakgwa will be.
Step 8
Cut the thinly rolled dough into rectangular pieces, approximately 4-5 cm in length and 2-3 cm in width. You can adjust the size according to your preference.
Step 9
Using a sharp knife, make about 5 long, parallel slits in the center of each rectangular piece. For a more aesthetically pleasing result, make the center slit the longest and the side slits progressively shorter.
Step 10
To create the signature Maejakgwa shape, take one end of the dough strip and carefully thread it through the center slits, pulling it through to create a twisted effect. Making 5 to 7 slits generally works well; too many can make the shape overly intricate. Start with 5 slits for a classic look.
Step 11
This is what a Maejakgwa looks like after making 5 slits. It’s simple yet elegantly traditional.
Step 12
And this is a Maejakgwa shaped with 7 slits. It offers a more delicate and decorative appearance. You can enjoy making both variations!
Step 13
Now, carefully fry the shaped Maejakgwa in oil over low heat until golden brown and crisp. The oil temperature should be just right: the Maejakgwa should sink briefly before slowly floating to the surface with gentle bubbles. Frying at a low temperature ensures they cook through evenly and become perfectly crisp without burning. Frying at high heat can make them appear crispy on the outside but remain soggy inside and result in an uneven surface.
Step 14
Remember, low and slow is key for perfectly crispy Maejakgwa! Keep a close eye on the color as they fry.
Step 15
Once fried to a beautiful golden hue, remove the Maejakgwa from the oil and briefly drain any excess oil. Then, quickly dip them into the prepared warm syrup, ensuring they are coated but not soaked for too long, as this can make them lose their crispiness.
Step 16
Finally, place the syrup-coated Maejakgwa on a wire rack to allow any excess syrup to drip off and to cool completely. Look at that beautiful, glossy finish! These sweet and crunchy Maejakgwa are perfect as a post-meal treat, enjoyed with a cup of tea, or simply as a delightful snack. Enjoy crafting this piece of Korean culinary heritage!
