How to Make Yakgwa: Traditional & Modern Recipes
– A Fail-Proof Guide to Korea’s Beloved Honey Cookie
Yakgwa (약과) is a traditional Korean dessert known for its delicate sweetness, nutty sesame aroma, and chewy texture. Once served in royal palaces during the Joseon Dynasty, yakgwa has long been a staple of Korean holidays, ancestral rituals, and celebrations.
Today, with the rise of Korean culture around the world, yakgwa is gaining popularity as a K-dessert — and more people are trying to make it at home. While it may seem complicated, yakgwa can be made easily using both traditional and modern methods.
In this guide, we’ll share the original recipe from Joseon times, an easy oven or air fryer version, and some fail-proof tips to help you make perfect yakgwa at home.
Traditional Joseon-Style Yakgwa Recipe
The classic yakgwa recipe from the Joseon era requires time, effort, and careful attention. It was considered a high-class dessert in royal court cuisine and was only made for very special occasions.
📌 Ingredients (Traditional, ~10 pieces)
- 2 cups wheat flour
- 3 tbsp honey
- 4 tbsp sesame oil
- 2 tbsp fresh ginger juice
- 2 tbsp soju or rice wine
- A pinch of salt
- Cooking oil for frying
- Extra honey or rice syrup for soaking
🧑🍳 Instructions
- Make the dough: In a mixing bowl, combine flour, honey, sesame oil, ginger juice, soju, and salt. Knead into a soft but firm dough.
- Let it rest: Wrap the dough and let it rest at room temperature for about 30 minutes.
- Shape: Roll out the dough and cut into flower shapes or flatten into small discs.
- Fry: Deep fry in medium-hot oil (around 150–160°C / 300–320°F) until golden brown.
- Soak in syrup: While still warm, soak the yakgwa in warm honey or rice syrup for 1–2 hours. Let cool.
👉 This method delivers rich, deep flavor and a chewy texture — just like the ones enjoyed centuries ago.
Easy Modern Yakgwa (Oven & Air Fryer Recipes)
If traditional frying feels too labor-intensive or you prefer a lighter version, try this baked or air-fried yakgwa recipe. It’s healthier, easier, and still captures the essence of the original.
🧁 Simple Baked Yakgwa Recipe
Ingredients
- 1 cup all-purpose flour
- 3 tbsp olive oil or sesame oil
- 2 tbsp honey or corn syrup
- A pinch of salt
- 1 tsp baking powder
- 1 tbsp water
- Optional: cinnamon or ginger powder
- Honey or rice syrup for dipping
Instructions
- Mix all ingredients into a soft dough.
- Shape into small discs or traditional flower shapes.
- Bake in a preheated oven at 180°C (350°F) for 15–20 minutes.
- While still warm, briefly dip in warm honey or syrup.
- Cool and store in an airtight container.
🍪 Air Fryer Tips
- Cook at 160–170°C (320–340°F) for 10–15 minutes.
- Flip halfway through for even coloring.
- Dip in syrup after cooling slightly.
👉 This version is crispier and lighter, with less oil — perfect for modern kitchens.
Pro Tips for Perfect Yakgwa Every Time
Even first-time bakers can succeed with yakgwa by keeping a few key things in mind:
✔ Dough consistency is key
- It should be firm but not dry. Add a little water if too crumbly, or flour if too sticky.
- Letting the dough rest for 30 minutes improves texture.
✔ Control frying or baking temperature
- For deep frying, use medium heat. Too hot, and the outside will burn before the inside cooks.
- For baking or air frying, monitor closely to avoid overbaking.
✔ Soak at the right time
- Always dip while warm, but don’t over-soak. 30–60 minutes is ideal.
- Over-soaking can make the texture soggy.
✔ Storage
- Let yakgwa cool completely and store in an airtight container.
- Refrigerate for up to 7 days. Gently reheat before serving for best flavor.
Conclusion
Yakgwa is more than just a cookie — it’s a sweet symbol of Korean tradition, care, and celebration. Whether you use a classic Joseon-style recipe or a modern baking method, the result is a dessert that connects you with centuries of culture and flavor.
With the right ingredients and a bit of patience, anyone can create delicious yakgwa at home — and enjoy a piece of Korea’s culinary heritage, one bite at a time.