These yakgwa cookies are based on my grandma’s recipe that I tested and perfected to reflect her warmth and love. Deep fried to golden perfection and soaked in a fragrant ginger-honey syrup, each bite is rich and tender. Whether you’re revisiting a childhood favorite or trying them for the first time, these cookies are sure to bring the same warmth and joy.

yakgwa cookies Deep fried to golden perfection and soaked in a fragrant ginger-honey syrup

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What is Yakgwa?
Yakgwa Variations
Why You'll Love This Recipe
Tools
Ingredients
Tips and Tricks for Perfect Yakgwa
Storage Instructions
Frequently Asked Questions
Recipe

What is Yakgwa?

Yakgwa (약과) is a traditional Korean sweet treat made primarily with flour, honey, brown rice syrup, and ginger. Its name comes from the words “yak,” meaning medicine, and “gwa,” meaning confection, reflecting the belief that food could also be healing. In the past, honey (yakgwa’s key ingredient) was highly valued not just for its sweetness, but for its supposed health benefits. It was believed to promote wellness and longevity, which gave this treat its medicinal reputation!

Though people today don’t eat yakgwa for health reasons, the name reminds us of how food and medicine were once closely connected in Korean culture. Yakgwa is now enjoyed more as a celebratory treat, often served during major holidays like Chuseok, rituals, as well as weddings and other special occasions.

Yakgwa Variations

Yakgwa comes in different stylistic variations, each with its own unique texture and charm. The most common version is shaped like a flower and has a soft, crumbly texture, almost like a dense cookie. Some types, like Chapssal Yakgwa, are made with glutinous rice flour for a chewier bite. There’s also a version known as Gaeseong Yakgwa or Mo Yakgwa, which is layered like puff pastry. These layered variations are lighter and flakier, and when fried, they puff up beautifully thanks to the addition of soju (a Korean distilled spirit) and sesame oil. The soju helps evaporate excess moisture during frying, creating a crisp, delicate texture. No matter the variation, all types are soaked in a sweet ginger-honey syrup after frying. So when you take a bite, you still get that rich, syrupy flavor, whether the texture is crumbly, chewy, or crisp.

Why You'll Love This Recipe

A Korean tradition made approachable for the modern kitchen.
Perfectly golden and crisp on the outside, with a tender, yet chewy center.
Soaked in a ginger-honey syrup that's sweet, but not overpowering.
Comes in two flavors: a classic version and a chocolate one for a deeper, bittersweet taste.
Spiced with warm notes of ginger and cinnamon for cozy depth of flavor.
Can be easily made in advance. The flavors actually deepen over time.
Beautifully shaped and glossy from the syrup. They're stunning in any cookie box!

Tools

Kitchen scale – Used to accurately weigh all ingredients as my recipe is mainly in grams.
Yakgwa mold – Traditionally, yakgwa cookies are shaped using a particular flower-shaped mold. However, it's hard to find these molds where I am in the US. I had to order mine from a Korean distributor and this is the one I found most reliable. You can also find this exact yakgwa mold on eBay, or you can go on Amazon to find different flower molds or mooncake molds to get similar decorative patterns. No matter the shape, they will still be delicious!
Instant-read thermometer – In my humble opinion, this is the most important tool when making yakgwa! Maintaining the proper oil temperature while frying yakgwa can truly make or break your cookie. Too hot, and the cookies can brown too quickly or burn on the outside while staying raw inside. Too cool, and they’ll absorb too much oil and turn greasy. Monitoring the temperature and following my instructions will help you achieve a crisp, golden exterior and tender, evenly cooked center every time.
Baking rack – Great for draining both oil and excess syrup after frying and soaking the yakgwa. It allows air to circulate around each cookie, helping them dry evenly without becoming soggy.

Ingredients

Hot water – Used to help dissolve the sugar. Make sure this is hot so it dissolves with the sugar, but room temperature before adding it to our dough.
Granulated sugar
All-purpose flour
Dutch-process cocoa powder – This is used in the chocolate flavored yakgwa. I use unsweetened dutch-process cocoa powder.
Cinnamon – Adds some spice that complements the ginger-honey syrup and brings out the traditional flavor of yakgwa.
Kosher salt – I always use Diamond Crystal's kosher salt. But if you're using regular table salt, I recommend halving the amount of salt called for in my recipe.
Sesame oil – adds a deep, toasty, nutty aroma that’s signature to yakgwa.
Flavorless oil – Some examples include canola oil, sunflower oil, vegetable oil, or corn oil.
Corn syrup – Helps create a glossy, sticky syrup that clings to the yakgwa and keeps them moist.
Rice syrup – A traditional Korean sweetener that adds mild, earthy sweetness and a slightly thicker texture to the syrup.
Honey – Adds floral sweetness to the syrup. Use a good-quality, mild-flavored honey so it doesn't overpower the other ingredients.
Ginger – Adds a bright, spicy warmth to the syrup that cuts through the sweetness and makes the flavor more traditional.
Korean citron tea – This type of tea is a traditional Korean tea that usually comes in a large jar and looks more like a thick marmalade than loose tea leaves. This is optional, but I like to add this for a bright citrus flavor that lifts the flavor of the syrup. This can be found at your local Asian grocery store!

Tips and Tricks for Perfect Yakgwa

Don’t skip the sifting step. Even though you don’t always need to sift all-purpose flour, it’s worth the extra effort here! These cookies are delicate and tender, and sifting helps aerate the flour, leading to a softer, more even dough with a finer crumb. It also ensures everything mixes smoothly without clumps.
Chill your dough. Resting the dough in the fridge for at least 1 hour makes it much easier to roll out, cut, and shape. It also helps the cookies hold their form during frying.
Skim the foam off your syrup. As the syrup begins to boil, gently skim off any foam that rises to the top. This keeps the syrup clear, clean, and better for soaking.
Simmer your syrup long enough. Be patient with this step! Your syrup is ready when it slowly drips off a spoon and holds its shape. This consistency ensures it clings well to the yakgwa, creating that signature coating that's glossy with just the right amount of syrupy sheen.
Poke holes in the back of each cookie before frying. Use a skewer or toothpick to poke a few small holes in the back of the molded dough. This helps the cookies cook more evenly and prevents them from puffing up too much or cracking during frying. It also allows the syrup to soak in more deeply, giving you a more flavorful yakgwa throughout.
Don’t overcrowd the pot when frying. Fry the yakgwa in small batches to maintain a consistent oil temperature and prevent them from sticking together. I had to make about 100 of these cookies once, and used a big rondeau in a commercial kitchen, and boy... did they turn out uneven and greasy because I tried to fry too many at once. Lesson learned: small batches are the way to go!
Stick to the frying temperature instructions. I’ve tested this recipe multiple times at various oil temperatures, and the ones in the instructions are the sweet spot. They’ll help the cookies fry evenly, stay intact with minimal cracking, and avoid getting too greasy.
Drain before soaking. Let the fried yakgwa rest on a wire rack or paper towels for a few minutes to drain off excess oil before transferring to the syrup. This prevents the syrup from becoming cloudy and helps the cookies absorb flavor more evenly.
Soak hot yakgwa in cooled syrup. For the best absorption, make sure the yakgwa is still very hot from frying and the syrup has fully cooled. This temperature contrast helps the cookies soak up the syrup evenly without becoming soggy.
Adjust the syrup soak time to your liking. Let the yakgwa soak for at least 2 hours and up to 12 hours, flipping them halfway through to ensure even coating. For a crispier texture, take them out sooner. For a softer, more syrupy bite, let them sit longer. I prefer a deep soak (about 12 hours or more) for the richest flavor. I’ve even soaked them for 24 hours in one trial, but found they were quite similar to the 12-hour version.

Storage Instructions

Storing yakgwa – Once the cookies are fully dried and cooled, transfer them to an airtight container. You can store them at room temperature for up to 1 week. They actually taste even better after a day or two as the syrup continues to absorb into the cookie!
Freezing yakgwa – Once completely cooled and dried, place them in a single layer on a parchment-lined tray and freeze for 1–2 hours until firm. Then, transfer to a freezer-safe airtight container or zip-top bag, separating layers with parchment paper to prevent sticking. They’ll keep for up to 2 months. To enjoy, let them thaw at room temperature (no need to reheat), and they’ll still taste tender and syrupy.
Storing syrup - Let the syrup cool completely, then pour it into a clean, airtight glass jar or container. Store it in the refrigerator for up to 2–3 weeks. The flavor may even deepen over time as the ginger and citron meld. Before using again, let it come to room temperature so it's easier to work with.

Frequently Asked Questions

Where can I find most of these ingredients?

Rice syrup, sesame oil, and Korean citron tea might not be everyday pantry staples, but you can easily find them at your local Korean or Asian grocery store. They're also widely available online through retailers like Amazon or other international grocery stores.

Why isn't soju used in this recipe?

Traditional Mo Yakgwa uses soju to create flaky layers, but this recipe focuses on the classic flower-shaped yakgwa with a tender, crumbly texture that’s rich and syrupy, closer to what my grandma made.

Why did my yakgwa turn out greasy?

Greasiness usually happens if the oil temperature is too low or the cookies aren’t drained well before soaking. Use a thermometer and make sure to drain excess oil on a wire rack before soaking in syrup.

Can I double the recipe?

Yes, you can! But be sure to fry the cookies in small batches to maintain the right oil temperature and avoid overcrowding.

Can I make yakgwa ahead of time?

Yes, and in fact, I encourage you to spread out the steps over a couple of days! Here’s how to plan your yakgwa-making process:

Day 1 – Prepare the ginger-honey syrup and let it cool completely. Transfer to a jar or container and refrigerate until ready to use.
Day 2 – Make the dough, chill for at least 1 hour, then mold and fry the yakgwa. After frying, soak them in the cooled syrup and let them sit overnight.
Day 3 – Remove the yakgwa from the soak and transfer to a wire rack. Let them dry overnight before serving.

Yakgwa (Traditional Korean Honey Cookies)