Have you ever had the chance to be bitten by a yakgua? We’ll tell you all about yakgua, the perfectly fried (and addictive) Korean biscuits with honey and ginger.
These traditional biscuits have been especially prized by Koreans since the Goryeo Dynasty (918-1393), and now have a distinctive taste. Renewed enthusiasm in South Korea. Find out why you need to try these Korean pastries at least once!
What is yakgwa in French?
“Yak“means medicine and”com. gwa“It translates as sweets. It consists mainly of flour and sesame oil, honey And ginger. Koreans also eat yakgua For its medicinal properties.
What is yakgua?
Yakoa is a Korean cookie fried with honey and ginger. These flower shaped cookies are a beautiful amber colour One of the oldest pastries in Korea : It has been tasted there for over 1000 years! It is a biscuit dough made from flour, sesame oil and honey and fried in oil before rolling it in ginger syrup. Ha Crispy texture on the outside and a dense centera little chewy, makes it a very retro dessert.
How do you eat yakgua?
Yakgwa is served to celebrate traditional holidays such as Seollal, the Korean Lunar New Year, but is also enjoyed at birthdays. It’s so sweet It is often enjoyed with a cup of tea warm. But you can also make it with less sugar and serve it with a scoop of vanilla ice cream.
Where do you eat yakgua in France?
In France, it can be found in Asian grocery stores such as Tang Frères brands or in cafés and pastries Korean companies like DALDA-LI, which is located in Paris, in the 9th arrondissement.
Yakgua recipe
Here are the ingredients you’ll need to make it 20 cookies.
- 260 grams of flour
- 2 packets of sugar
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon powder
- 1 pinch of Fleur de Sel
- 4 tablespoons toasted sesame oil
- 90 grams of liquid honey
- 5 cases of soju
- 1 liter canola oil for frying
For drink:
- 2 cans of honey
- 160 grams brown rice syrup
- 1 2 inch piece of fresh ginger, chopped
- 2 waterproof cases
Steps to make yakgua
For this recipe, you will need a salad bowl and a frying pan.
- in a salad bowl, Mix flour, sugar, spices, salt, and sesame oil. Add honey and soju, press into the dough, cover and set aside In the refrigerator for 1 to 2 hours.
- In a saucepan, heat the rice syrup, honey, water and ginger slices until boiling. Remove from heat and leave to soak covered.
- Roll out the dough to a thickness of 0.5 cm Then fold it 4 times in a row, pressing and spreading between each fold. When you get a thickness of 0.5 cm, cut the biscuits using a circular or flower-shaped biscuit cutter. Prick the biscuits with a fork.
- Fry the biscuits in oil, then place them on a rack and leave them to cool for 30 minutes. After they cool, dip the biscuits in the syrup and serve Leave to soak overnight at room temperature.
Drain the biscuits carefully and garnish with a piece of candied ginger A few sesame seedsit’s ready !
