Nutty Peanut Yakgwa
Traditional Korean Honey Cookies (Yakgwa)
Experience a richer, nuttier twist on the classic Korean Yakgwa! These delightful cookies are fried to a perfect crisp and generously coated with roasted peanut powder, offering an irresistible texture and deeply satisfying flavor. Perfect for tea time or as a festive treat.
Yakgwa Dough Ingredients
- 2 cups All-purpose flour
- 1 cup Peanuts
- Vegetable oil (for frying), as needed
Dough Seasoning Ingredients
- 1/2 tsp Salt
- Pinch of Black pepper
- 2 Tbsp Sesame oil
- 5 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp Ginger juice
- 2 Tbsp Honey
Syrup (Jipcheong Syrup) Ingredients
- 1/2 cup Sugar
- 1/2 cup Water
- 2 Tbsp Honey
- 1 tsp Ginger juice
- Pinch of Cinnamon powder (optional)
- 1/2 tsp Salt
- Pinch of Black pepper
- 2 Tbsp Sesame oil
- 5 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp Ginger juice
- 2 Tbsp Honey
Syrup (Jipcheong Syrup) Ingredients
- 1/2 cup Sugar
- 1/2 cup Water
- 2 Tbsp Honey
- 1 tsp Ginger juice
- Pinch of Cinnamon powder (optional)
Cooking Instructions
Step 1
First, let’s prepare the syrup (Jipcheong Syrup) that will moisten the Yakgwa. In a pot, combine the water and sugar. Bring it to a boil without stirring. Once the sugar has dissolved and the syrup is bubbling, turn off the heat. Stir in 2 tablespoons of honey and 1 teaspoon of ginger juice. Let the syrup cool completely. If you like, you can add a pinch of cinnamon powder for extra aroma.
Step 2
Now, we’ll make the Yakgwa dough. Sift 2 cups of all-purpose flour into a bowl. Add 1/2 teaspoon of salt and a pinch of black pepper, and mix well. Pour in 2 tablespoons of sesame oil and rub it into the flour mixture with your fingertips until it has a crumbly texture. Sift the mixture again for a finer dough. In a separate small bowl, combine 5 tablespoons of Cheongju (or Mirin), 2 tablespoons of ginger juice, and 2 tablespoons of honey. Add this liquid mixture to the flour and gently knead until a cohesive dough forms. Be careful not to overwork the dough. For the peanut coating, grind 1 cup of peanuts into a fine powder using a food processor or blender.
Step 3
Roll out the dough to approximately 1 cm (about 1/2 inch) thickness on a clean surface. Use a Yakgwa cutter or a knife to cut the dough into desired shapes, such as squares or diamond shapes. Heat a generous amount of vegetable oil in a deep pan over low heat. Carefully place the shaped dough pieces into the warm oil. Fry them gently over low heat, turning occasionally, until they turn a beautiful golden brown color all over. This should take about 3-4 minutes per batch. Maintaining low heat is crucial to ensure the Yakgwa cooks through without burning.
Step 4
Once fried, remove the Yakgwa from the oil and let any excess oil drip off for a moment. While they are still warm, dip each piece into the cooled Jipcheong Syrup, ensuring both sides are well coated. After soaking in the syrup, lift the Yakgwa and gently roll them in the prepared peanut powder, ensuring an even coating. Arrange the peanut-coated Yakgwa on a plate or rack and let them cool slightly. This process will result in delicious Yakgwa that are both crispy on the outside and moist on the inside. Enjoy these delightful treats with a cup of tea!
