Ingredients
Scale
- 1 cup all-purpose flour: The base of the dough.
- 1/4 cup rice flour: This helps achieve the chewy texture and adds a subtle richness.
- 1/4 teaspoon baking soda: To help the dough rise just a little during frying.
- 1/2 teaspoon ground ginger: Adds a warm, slightly spicy note that complements the sweetness.
- 2 tablespoons sesame oil: For that nutty, aromatic flavor that’s essential in Korean sweets.
- 1/4 cup honey: The star of the show, giving the cookies their signature sweetness.
- 1 egg: To bind the ingredients together and give structure to the dough.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1/4 cup water: To adjust the dough consistency.
- 2 cups vegetable oil: For frying the cookies.
- 1/4 cup sesame seeds (optional): For garnishing, adding extra crunch and flavor.
Instructions
- Mix the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, rice flour, baking soda, ground ginger, and salt. Stir these ingredients together to ensure they’re evenly mixed. Rice flour is a key ingredient here—don’t skip it! It adds the signature chewy texture that makes these cookies stand out from regular cookies. - Add the Wet Ingredients:
In a separate bowl, whisk together the sesame oil, honey, egg, and water. This mixture will be a little sticky, but that’s perfectly fine—it’s what gives the cookies their smooth and rich texture. The sesame oil adds a deep, nutty flavor that is central to this recipe. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring gently until a dough forms. The dough might feel a bit crumbly at first, but don’t worry—keep working it with your hands, and it will come together. If it feels too dry, you can add a tiny bit more water, but be careful not to make it too sticky. - Shape the Cookies:
Take a small portion of dough (about a tablespoon) and roll it into a ball. Then, flatten the ball slightly into a small disc, about 1/2 inch thick. Don’t worry about making them perfect circles—these cookies have a rustic, homemade charm. Repeat with the remaining dough, placing each cookie on a tray lined with parchment paper. - Heat the Oil:
In a deep pan or wok, heat the vegetable oil over medium heat. You want the oil to be hot but not smoking—around 350°F (175°C) is perfect. To check the temperature, drop a small piece of dough into the oil. If it sizzles and rises to the top, you’re good to go. - Fry the Cookies:
Carefully lower the cookies into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they’re golden brown and crispy. Use tongs or a slotted spoon to flip them gently. The cookies should puff up slightly as they fry. Once golden, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. - Coat with Honey:
After the cookies have cooled slightly, it’s time to coat them in the honey syrup. In a small saucepan, heat the remaining honey until it becomes slightly runny. Drizzle the warm honey over the fried cookies, making sure they’re coated evenly. You can also sprinkle sesame seeds on top for an added crunch and flavor. - Let the Honey Set:
Let the cookies sit for a few minutes to allow the honey to set. The result? A beautifully shiny, sweet glaze that makes these cookies look like they came straight from a Korean bakery.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 14
- Calories: 250
- Sugar: 16g
- Fat: 12g
- Carbohydrates: 32g
- Protein: 3g