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12 Serves
92 Mins
2 g
18 g
3 g
In a large mixing bowl, combine the flour, sesame oil, ginger juice, and rice wine to form a firm dough.
Ingredients, vitamins, and health benefits
Wheat Flour
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Roll out the dough and use a traditional Yakgwa mold to press out the flower-shaped cookies.
Heat vegetable oil in a deep-frying pot to a medium temperature and fry the cookies until they are golden brown.
Prepare a syrup using honey and ginger, then soak the fried cookies in the syrup until they are well-coated and have absorbed the sweetness.
Remove the cookies from the syrup using a slotted spoon and let them drain on a wire rack before serving.
Sesame Oil
Ginger Juice
Rice Wine
Raw Honey
Vitamin A
1 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g53
g10
g
Malaysian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g