What is yakgwa made out of?

Yakgwa is traditionally made from wheat flour, toasted sesame oil, soju or rice wine, and a honey-ginger syrup. Some recipes may add cinnamon or a touch of rice flour. The syrup acts as both a sweetener and a preservative, enhancing the chewy texture and flavor of the cookies.

What does yakgwa taste like?

Yakgwa has a rich, nutty flavor from sesame oil, a floral sweetness from honey, and a subtle spiced warmth from ginger and cinnamon. The cookie is crispy on the outside and tender inside—like a cross between a shortbread and a doughnut.

What is the flavor of yakgwa?

The dominant flavors are honey and toasted sesame, balanced with light hints of ginger and cinnamon. It’s sweet but not overpowering, making it perfect for pairing with unsweetened tea. If you're familiar with Korean snacks, it shares a similar honey note to yakshik , another ceremonial dessert.

What is the significance of yakgwa?

Yakgwa is more than a treat—it’s a cultural symbol. Served at Korean weddings, holidays, and ancestral rites (jesa), it represents harmony, longevity, and honor. Its round flower-like shape also reflects wishes for wholeness and unity in family life.

The Best Yakgwa Cookie Recipe: A Crave-Worthy Korean Delight

Description

A traditional Korean yakgwa cookie recipe, modernized for the home kitchen—baked instead of fried but full of sesame, honey, and ginger flavor.

Ingredients

Scale

1½ cups all-purpose flour
Pinch of salt
4 tbsp toasted sesame oil
2 tbsp soju (or dry white wine)
½ cup honey
¼ cup water
2 slices fresh ginger
Pinch of cinnamon

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Instructions

1. Combine honey, water, ginger, and cinnamon in a saucepan. Simmer 10 mins and let cool.
2. In a bowl, mix flour and salt.
3. In a small bowl, stir sesame oil and soju. Add to flour.
4. Knead dough until smooth. Rest for 30 mins.
5. Roll out dough to ¼ inch. Cut into shapes.
6. Bake at 350°F for 15–18 mins, flipping halfway.
7. While warm, soak cookies in cooled syrup for 2–3 mins.
8. Let drain on rack. Serve with tea.

Notes

For a crispier texture, use all-purpose flour only. For a softer bite, mix in 1–2 tbsp of rice flour.

Cookies store well at room temp for 5 days, or up to 2 weeks refrigerated.

Prep Time: 30 mins
Cook Time: 20 mins
Method: Baking
Cuisine: Korean

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 15mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 0mg