Yakgwa-beop (Honey Fried Cookie Method)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal flour
- doe honey
- oil
- hop boiled water
- doe syrup (jocheong)
Instructions
- Combine 1 mal flour, 2 doe honey, oil (~5 spoons / 3 hop), and 3 hop boiled water; knead softly.
- Thin 1 doe of syrup with ~1.5 hop water for coating.
- Shape, imprint, and finish as for ordinary yakgwa; coat with the thinned syrup.