First, wash the ginger, peel it, grind it on a grater, add 4 cups of water, boil it down to about 3 cups, and sieve it to make ginger water.

Boil the syrup ingredients in a large, deep pot, and it boils quickly, so wait and see and boil it down to a concentration of starch syrup. Mix flour with flour and mix lightly with remaining ingredients.

Sift the mixed powder in a thick sieve twice, add ginger water, and knead it with a spatula. Add ginger water to the point where it feels a little thick, make the dough, put it in a plastic bag, and rest it in the refrigerator for more than an hour. (If you knead the dough for too long, it becomes a hard yakgwa.) It was uncomfortable to mix and drop it into a sieve. It would be convenient to put the powder on a sieve and mix it with the liquid.

Push it to 1cm thick with a plastic pack roll, cut it into a mold or cut it with a knife, poke a hole in the yakgwa with a fork, and fry it in 110 degrees boiling oil. When yakgwa comes up, fry it to 140 degrees. When the oil temperature is low, the yakgwa is loosened, and when it is high, it becomes hard and burns easily. As shown in the picture, it has to be cracked and fried so that the dough can penetrate the honey well and is done well.

You can put it in a container and seal it so that you can eat soft and delicious yakgwa after half a day. You know that the prettiest thing you made is put separately and put it on the table, right?

Even if you don't do push-folding, there are many layers of yakgwa that are soft inside. When I took a bite, I liked moist and soft medicine and sticky yakgwa, so I sprinkled a lot of honey and tasted it.