Maejakgwa (Korean Honey Cookies)

Maejakgwa (Korean Honey Cookies)

Korean honey cookies with a story: maejakgwa are crisp, honey-glazed fried treats Santa happily calls a cookie. Get the recipe and the tale.

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Course: Dessert

Cuisine: Korean

Keyword: korean honey cookies, maejakgwa

Prep Time: 20

Cook Time: 15

Resting time: 30

Servings:

Calories: 116kcal

Author: S. Claus

Equipment

1 Rolling Pin
1 Skillet

Ingredients

2 tsp fresh ginger grated
5 TBS water
1 cup flour
¼ tsp salt
4 TBS ginger water as per above ingredients
¼ cup sugar
¼ cup water
2 TBS honey
Oil for frying
½ cup chopped nuts

Instructions

First, make the ginger water by combining the grated ginger and 4 TBS water in a bowl. Pass it through a sieve or muslin cloth so that just the liquid remains.
Next, combine the flour, cinnamon, and salt in a large bowl.
Toast the almonds in a dry pan until golden. Set them aside.
Add in 4 TBS of the ginger water and mix in to form a dough.
Knead the dough until no more flour is left. The quickest way to do this is in a mixer but it can also be done by hand. Wrap the dough in plastic (or cover it with a towel) and set is aside for 30 minutes (at room temperature).
While the dough is resting, make the syrup. Do this by combing the water, honey and sugar in a saucepan over medium heat. Stir everything together until the sugar has dissolved. Allow the syrup to cook for about 5 minutes or until it is a little thick.
Once the dough has rested, roll it out to make a thin rectangle. You might want to halve the dough and make two.
Cut the dough into even rectangles and fold each rectangle in half, lengthways. Cut three slits in the folded edge. The central slit should be the longest.
Unfold the rectangles and open up the center. Flip the one edge through the central slit and then straighten the cookie up so that it settles into its shape.
Heat the oil in a saucepan or frying pan. Once the oil is hot (around 350°F or 175°C), carefully place the cookies into the oil, a few at a time, making sure not to overcrowd the pan.
Fry the cookies for about 2-3 minutes on each side, or until they turn golden brown and crisp. Adjust the heat as needed to maintain a consistent temperature.
Use a slotted spoon to remove the fried cookies from the oil and place them on a paper towel-lined plate to drain excess oil.
While the cookies are still warm, douse them with the warm syrup.
Top the cookies with the nuts while they are still warm.

Notes

You can choose to either toast the almonds or sprinkle them over untoasted.

Substitutions & Variations

These traditional Korean cookies are traditionally enjoyed during Korean holidays and special occasions.

Substitutions

Variations

Tips

The filling can be customized with different nuts or seeds according to your preference. Adjust the sweetness by adding more or less honey and sugar according to your taste.

Storage

Proper storage is essential to preserve the texture and flavor of Korean cookies over time. Follow these guidelines to ensure they remain delicious:

Place the deep-fried layered cookie in an airtight container or resealable bag, separating layers with parchment or wax paper to prevent sticking. You can also pop them into a bowl and cover it with plastic wrap.

Store the container in a cool, dry place away from direct sunlight and humidity. Moisture can cause the cookies to become soft and a little mushy.

Maejakwa cookies can maintain quality for a reasonable time when stored properly. When stored at room temperature, Maejakwa Korean cookies can remain fresh and enjoyable for about 1 to 2 weeks.

For the best texture and crispiness, eat these Korean treats within the first week after they are made. Over time, they may become slightly softer but still delicious.

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