YAKGWA - KOREAN HONEY BISCUITS / COOKIES

 Yakgwa (약과) is a traditional Korean sweet snack made from wheat flour, honey, sesame oil, and ginger juice. It is typically shaped into small bite-sized pieces and deep-fried until golden brown.

Once the Yakgwa is golden brown and cooked through, it takes a dip in a special bath. This fragrant syrup is made by simmering honey, ginger juice, and water together. The soak infuses the cookies with sweetness and a touch of spicy ginger warmth, making them soft and chewy. It's a delicious transformation!

Yakgwa isn't just any ordinary cookie. It's a traditional Korean treat, often served during special events like weddings, holidays, and celebrations. People enjoy its unique combination of soft, chewy texture and sweet, gingery flavor. But Yakgwa is more than just tasty; it's also a symbol of Korean culture and festivity. So next time you bite into a Yakgwa, remember the special role it plays in Korean traditions!

Recipe Video:

Yakwa: A Traditional Korean Delicacy with Rich Heritage and Health Benefits

Introduction

In the vast culinary tapestry of Korea, Yakwa stands out as a delectable treat that not only tantalizes the taste buds but also carries a deep cultural significance. This traditional Korean confectionery, often enjoyed during special occasions and festivals embodies the essence of Korean heritage and offers several health benefits.

What is Yakwa?

Yakwa, also known as yakgwa, is a sweet, honey-coated cookie that boasts a unique texture and flavor profile. The name "Yakwa" translates to "medicinal confection" in Korean, a nod to its historical roots and the use of health-promoting ingredients. Typically shaped into flowers or other intricate designs, these cookies are made from a mixture of wheat flour, honey, ginger juice, sesame oil, and rice wine.

The Origin of Yakwa

Yakwa's history dates back to the Goryeo Dynasty (918-1392), a period marked by the flourishing of Korean culture and cuisine. Initially, Yakwa was considered a luxury item, reserved for the royal family and aristocrats. It was often used in ceremonial offerings and religious rituals due to its association with auspiciousness and purity.

The confection’s connection to traditional Korean medicine is significant. The ingredients used in Yakwa were believed to have health benefits, aligning with the holistic approach of Korean medicinal practices. Over time, Yakwa became more accessible to the general population, especially during festivals like Chuseok (Korean Thanksgiving) and Lunar New Year, where it symbolizes good fortune and prosperity.

Health Benefits of Yakwa

While Yakwa is undoubtedly a treat for the senses, it also offers several health benefits owing to its natural ingredients:

1. Honey: A primary ingredient in Yakwa, honey is known for its antimicrobial properties and is a natural energy booster. It aids in digestion and has been used in traditional medicine to soothe sore throats and coughs.
2. Ginger: Ginger juice adds a subtle spicy note to Yakwa and is celebrated for its anti-inflammatory and antioxidant properties. It helps in digestion, reduces nausea, and can alleviate symptoms of colds and flu.
3. Sesame Oil: Rich in healthy fats, vitamins, and minerals, sesame oil contributes to heart health, lowers blood pressure, and has anti-aging properties due to its high antioxidant content.
4. Rice Wine (Cheongju): This ingredient not only helps in fermenting the dough but also adds a subtle depth of flavor. Rice wine has been traditionally used to enhance circulation and provide warmth to the body.

Here's a recipe for Yakgwa that you can try at home:

Ingredients:

For the dough:

• 150g all-purpose flour
• 60g glutinous rice flour
• 50g sesame oil
• 90g honey
• 70g soju

For the syrup:

• 165g Korean rice syrup
• 170g honey
• 1 cup water
• 7pcs. thinly sliced ginger

Instructions:

1. In a mixing bowl, Sift together all-purpose flour and glutinous rice flour. Pour the sesame oil. Mix until the flour is coated with the oil. Much better to use your hands to rub the flour until you feel the oil is well blended in the flour.
2. Sift the flour and sesame oil mixture into a sieve to help break the lumps and aerate the ingredients.
3. In a separate bowl soju and honey, stir until the honey is completely dissolved. Pour in the flour mixture.
4. Use a spatula to mix the dough by drawing 11. When the dough is coming together and is hard to mix. Use your hands to gently pat and fold the dough. do not knead.
5. Wrap the dough in plastic wrap and roll out the dough to make a rectangular shape and a thickness of about 1/4 inch.
6. Rest and refrigerate for an hour.
7. For the ginger syrup. Thinly slice ginger.
8. In a saucepan, combine rice syrup, honey, and water.
9. Place in a medium-low heat stove and bring it to a boil. Reduce the heat when it begins to boil.
10. Add ginger and boil for another 10-15 minutes until the syrup slightly thickens. Stir constantly to prevent overflowing. Set aside.
11. Divide the dough into 20 grams each. Preshape the dough into small balls. Use yakgwa mold to create a beautiful flower shape. ( You can also use mooncake mold or a cookie cutter/mold or knife to cut the dough into small, bite-sized pieces.)
12. Heat the vegetable oil in a deep fryer or large pot to 100°C - 110°C. 
13. Carefully place the Yakgwa pieces one by one into the oil. When the cookies begin to puff and float, gently flip them. Increase the temperature to 140°C until golden brown.
14. Remove the Yakgwa with a slotted spoon and place them on a cooling rack to remove the excess oil.
15. Soak the fried Yakgwa pieces in the syrup for about overnight, until they become soft and chewy.
16. Drain off any excess syrup and serve the Yakgwa at room temperature.

Enjoy your homemade Yakgwa!

Is there an alternative to rice wine or soju?

If you prefer not to use rice wine or soju in your Yakwa dough, several alternatives can work well, each bringing a unique twist to the traditional recipe. Here are some options:

1. White Grape Juice

White grape juice can be a great non-alcoholic alternative to rice wine or soju. It adds a subtle sweetness and helps in binding the dough. Make sure to use pure, unsweetened grape juice to avoid altering the overall taste.

2. Apple Cider Vinegar

Apple cider vinegar, when diluted with a bit of water, can mimic the slightly acidic and tangy flavor that rice wine or soju provides. Use it sparingly to ensure the flavor remains balanced. A good ratio is 1 tablespoon of apple cider vinegar mixed with 2 tablespoons of water.

3. Sparkling Water or Soda Water

For those who want to avoid alcohol and maintain a neutral flavor, sparkling water or soda water can be used. It adds the necessary moisture without altering the taste of the dough.

4. Lemon Juice

Lemon juice, when diluted, can also be a good substitute. It offers a mild tanginess and a hint of citrus, which can complement the honey and ginger in the Yakwa. Use 1 tablespoon of lemon juice mixed with 2 tablespoons of water to replace the rice wine or soju.

5. Non-Alcoholic Rice Wine

There are non-alcoholic versions of rice wine available that maintain the traditional flavor profile without the alcohol content. These can be a direct substitute and are often available in Asian grocery stores.

Can I substitute water for rice wine or soju?

Yes, you can substitute water for the rice wine or soju in the Yakwa dough. While water lacks the additional flavor that rice wine or soju contributes, it can still effectively bind the dough and maintain the texture of the cookies. 

Tips for Using Water:

• Flavor Enhancement: Since water is neutral, you might want to enhance the flavor of the Yakwa by adding a bit more ginger juice or a splash of vanilla extract.
• Texture Consideration: Water can slightly alter the texture, making the dough a bit less rich than when using rice wine or soju. To compensate, ensure you measure the other ingredients accurately and do not overmix the dough.

By using water, you simplify the recipe and make it more accessible, while still enjoying the traditional taste and texture of Yakwa.

Conclusion

Yakwa is more than just a confection; it is a symbol of Korean heritage, embodying centuries-old traditions and the rich cultural history of Korea. Its delightful taste, combined with its health benefits, makes it a unique and cherished treat. Whether enjoyed during a festive celebration or as a special indulgence, Yakwa continues to be a testament to Korea's culinary ingenuity and its harmonious blend of flavor and wellness.