Yakgwa Honey Ginger Cookies, Deep-Fried and Syrup-Soaked

What you need

• 250 g (2 cups) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp ground cinnamon
• 3 tbsp toasted sesame oil
• 3 tbsp honey, for the dough
• 3 tbsp rice wine (cheongju), or dry sake
• 1 tbsp ginger juice, squeezed from grated fresh ginger
• 500 ml (2 cups) neutral oil, for deep-frying
• 150 ml (2/3 cup) water, for the soaking liquid
• 100 g (1/2 cup) sugar, for the soaking liquid
• 100 ml (1/3 cup) honey, for the soaking liquid
• 4 slice fresh ginger, thin, for the soaking liquid

Method

Restated from the original video

1. 1

   Whisk the flour, salt, pepper and cinnamon in a large bowl.

2. 2

   Pour in the sesame oil and rub it through the flour with your fingertips until the mix looks like damp sand.

3. 3

   Stir the dough honey, rice wine and ginger juice together, then add to the bowl.

4. 4

   Fold with a spatula and press the dough together without kneading until no dry flour is left. Overworking makes the cookies tough.

5. 5

   Pat the dough into a rectangle about 1.5 cm (1/2 in) thick, cut it in half, stack the halves and press down. Repeat twice to build layers.

6. 6

   Cut the dough into 4 cm (1 1/2 in) squares or diamonds. Prick each piece several times with a fork so the soaking liquid can get in.

7. 7

   Heat the frying oil in a wide pot to 120 °C (250 °F). It should feel only warm, since high heat browns the outside before the centre cooks.

8. 8

   Fry the pieces in batches, turning now and then, until they swell and turn deep golden, 8-10 min. Lift out onto a rack to drain.

9. 9

   For the soaking liquid, simmer the water, sugar, remaining honey and ginger slices in a small pan for 5 min. Remove the ginger and let it cool until warm.

10. 10

    Soak the fried cookies in the warm liquid, turning once, until they look glossy and have drunk it up, at least 1 hour.

11. 11

    Lift out and drain on a rack for 15 min. Serve at room temperature, or keep in an airtight container for up to 1 week.

Imported from ptbamboe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.