Gaesung Juak (Korean Traditional Sweet Doughnuts)
Experience the Chewy Texture of Glutinous Rice! Make Gaesung Juak, a Traditional Korean Confection
Lately, I’ve been seeing Gaesung Juak, a traditional Korean snack, popping up frequently! I was instantly captivated by its beautiful shape the first time I saw it. To my surprise, it’s not as difficult to make as I thought. So, I decided to try making it today. The delightful combination of chewy glutinous rice and sweet malt syrup makes this a truly special treat. Let’s get started on creating these charming traditional delights!
Malt Syrup Glaze
- Malt syrup 200g
- Water 50ml
- Ground ginger 1 tsp
Dough Ingredients
- Glutinous rice flour (dry) 200g
- All-purpose flour 30g
- Salt 0.5 tsp
- Sugar 40g
- Makgeolli (Korean rice wine) 50ml
- Hot water (approx. 60-70°C) as needed
- Cooking oil (for frying) as needed
- Glutinous rice flour (dry) 200g
- All-purpose flour 30g
- Salt 0.5 tsp
- Sugar 40g
- Makgeolli (Korean rice wine) 50ml
- Hot water (approx. 60-70°C) as needed
- Cooking oil (for frying) as needed
Cooking Instructions
Step 1
First, let’s prepare the malt syrup glaze that the Gaesung Juak will be dipped into. Pour 200g of malt syrup into a saucepan. The mild sweetness of the malt syrup will enhance the flavor of the Gaesung Juak.
Step 2
Add 1 tsp of ground ginger and 50ml of water to the saucepan. Ginger helps to cut through any richness and adds a wonderful aroma.
Step 3
Using a spatula or whisk, stir the malt syrup, water, and ground ginger until they are well combined and there are no lumps.
Step 4
Place the saucepan over high heat and bring the mixture to a boil, stirring constantly. Once it comes to a rolling boil, immediately turn off the heat. Be careful not to boil it for too long, as it can thicken excessively. Let this malt syrup glaze cool slightly.
Step 5
Now, let’s make the dough for the Gaesung Juak. In a bowl, combine 200g of dry glutinous rice flour and 30g of all-purpose flour. Adding a small amount of all-purpose flour helps to achieve a slightly softer texture. Sifting both flours together will result in a smoother dough.
Step 6
Add 0.5 tsp of salt to the sifted flours. Gently rub your hands together to mix the dry ingredients thoroughly. Salt helps to subtly enhance the sweetness.
Step 7
Pour in 50ml of makgeolli to add moisture to the dough. Makgeolli helps to soften the dough and aids in fermentation, contributing to the chewy texture.
Step 8
Add 40g of sugar and mix with a spatula until just combined, so there are no dry flour streaks visible. The mixture will still be quite stiff at this point.
Step 9
Gradually add hot water (around 60-70°C) while kneading the dough. Knead by pressing and folding the dough. Don’t add all the water at once; add it little by little, checking the dough’s consistency, until it’s no longer too sticky and has a soft, pliable texture. (Tip: Kneading with hot water helps to cook the glutinous rice flour, achieving that signature chewy texture.)
Step 10
Once the dough is ready, break off small pieces (about 20-25g each). Roll them between your palms to form small balls, similar to miniature sweet rice balls. The dough can be sticky, so lightly wetting your hands can help with handling.
Step 11
Gently flatten the balls with your palm to create a disc shape. Then, use the tip of a chopstick to poke a hole in the center, creating a shape like a small doughnut. This hole helps the inside cook evenly when frying. Don’t worry about making them perfectly uniform; a natural, rustic look is charming.
Step 12
Now it’s time to fry the Gaesung Juak. Pour a generous amount of cooking oil into a pan and heat it over medium-low heat to about 160-170°C (320-340°F). If you insert a chopstick and bubbles form around it, the oil is ready. Frying at too high a temperature will burn the outside before the inside is cooked. Carefully add the shaped dough pieces to the hot oil.
Step 13
As they fry, gently stir them occasionally to prevent them from sticking together. Fry until they are a beautiful golden brown on both sides, which should take about 3-4 minutes. Once cooked, remove the Gaesung Juak from the oil and drain them on a wire rack or paper towels to absorb excess oil.
Step 14
While the Gaesung Juak are still warm, generously brush them with the prepared malt syrup glaze. You can use a pastry brush or a spoon. Rolling them gently in the glaze will help it coat evenly.
Step 15
Voila! Your beautifully shaped and delicious Gaesung Juak are complete. They are wonderful served warm right after frying, or you can enjoy their even chewier texture once cooled. Make your moments special with these heartfelt homemade traditional Korean treats!
