Recipe by Chef Kylie Yang, Head Pastry Chef of Hansik Goo (awarded with 1 Michelin Star)
YAKGWA
Ingredients (Serve: 1)
1. Coating Syrup
Rice Syrup 250g
Water 40g
Ginger Slice 10g
2. Dough
All Purpose Flour 95g
Glutinous Rice Powder 30g
Salt ¼ tsp
Pepper Powder ⅛ tsp
Cinnamon Powder ⅛ tsp
Sesame Oil 25g
Soju 38g
Honey 30g
How To Cook:
Coating Syrup
1. In a pot, mix all the coating syrup ingredients.
2. Boil up, make it in to the thicker texture.
Dough
1. Lightly mix all-purpose flour, salt, and ground pepper together, and sift through a sieve.
2. Add sesame oil and mix lightly as if to rub.
3. Pass through a sieve once more.
4. Add cheongju and honey.
5. Knead until the dough is moderately moist and soft.
6. Divide the dough according to the size of the yakgwa board, and press into the mold to make its shape. TIPS: If the dough sticks to the mold, lightly brush oil or cover with plastic wrap before use.
7. Fry over low heat in oil preheated to 90°C. Once the dough floats, raise to medium heat to cook, while turning the dough occasionally to give even color. Rest on a sieve to drain excess oil. Toss in the prepared coating syrup, and place on a cooling rack to finish.
