Korean Honey Pie Makes Yakgwa at Home | Angela Baking
I want to eat yakgwa, but I'm not satisfied with the yakgwa sold at the supermarket...I made it because I missed the yakgwa that my grandmother made me before. It's chewy and sweet, so the whole family was amazed by the clean taste they made and ate it deliciously
6 serving
Within 60 minutes
안젤라베이킹
Ingredients
  • grain syrup
    500g
  • Water
    1/4cup
  • Ginger
    1piece
  • Gravity powder
    400g
  • Salt
    1ts
  • ground pepper
    1little
  • Sesame oil
    7TS
  • Water
    7TS
  • Soju
    7TS
  • Cooking oil
    suitably
  • pine nut
    little
Video
Cooking Steps
STEP 1/17
Slice grain syrup, water, and ginger into pieces and remove from heat once it boils.
STEP 2/17
Put sugar and water in another pot and boil over low heat, remove from heat and mix soju when sugar melts.
STEP 3/17
As shown in the picture on the right, sugar should melt without crystals, and after getting off the heat, add soju and mix.
STEP 4/17
Put the flour in a large bowl and mix it with your hands with salt, pepper, and sesame oil.
STEP 5/17
If you keep rubbing it, the flour gets tangled up little by little like a soboru.
STEP 6/17
Put it down on a sieve once.
STEP 7/17
Add 3 times (syrup + soju) to the sifted flour and mix with a spoon.
STEP 8/17
If it's mixed well, press it with your hands and make it into a lump.
STEP 9/17
Put them together roughly, move them to the cutting board, and push them with a rolling pin.
STEP 10/17
Fold it in half. Repeat pushing and folding 3-4 times.
STEP 11/17
Then, push the final thickness between 0.5cm and 1cm to the desired thickness, mold it or cut it with a knife.
STEP 12/17
If you don't have a cookie cutter, you can cut it into rhombus or squares.
STEP 13/17
Prepare the frying oil, heat it on low for 10 minutes, fry it until brown at high temperature, and take it out.
STEP 14/17
If you fry it for 10 minutes at a low temperature, it swells white like this.
STEP 15/17
If it is swollen, heat it up to high temperature and fry it until it turns dark brown, and strain it through a sieve to drain the oil well.
STEP 16/17
When it is hot, soak it in the grain syrup that was first made.
STEP 17/17
It is pretty if you put ginger and minced pine nuts in syrup that have been cut and boiled on the side.
If you eat it right away, the outside feels like a crispy and sweet yugwa, and if you eat it a day later, the texture becomes soft as the grain syrup comes out. After three days, it becomes a soft and chewy yakgwa like commercial yakgwa. Mature it as you want and eat it
Cooking review
5.00
score
  • 472*****
    score
    The syrup sugar and water are gone
    2020-01-23 10:13
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