Ginseng Yakgwa Baked in the Oven
Oven-Baked Yakgwa with Aromatic Ginseng
We’ve created a special Yakgwa by combining the sweetness of traditional Korean Yakgwa with the fragrant essence of precious ginseng. Instead of frying in oil, these Yakgwa are baked in the oven, offering a lighter and healthier treat without the greasiness. The preparation method is incredibly simple, making it easy for anyone, even beginners, to create these beautiful traditional snacks. Enjoy the delightful Ginseng Yakgwa at home, with its savory taste and subtle, lingering ginseng aroma!
Yakgwa Dough Ingredients- 1 fresh ginseng root (approx. 30-40g)
- 150g all-purpose flour (approx. 1.5 cups)
- 50g sweet rice flour (approx. 0.5 cup)
- 50g sesame oil (approx. 1/4 cup)
- 30g soju or rice wine (approx. 2 Tbsp)
- 2g fine sea salt (approx. 1/4 tsp)
- A pinch of black pepper
- 60g corn syrup (approx. 1/4 cup)
Yakgwa Glaze- 120g honey (approx. 1/2 cup)
- 180g corn syrup (approx. 3/4 cup)
For Coating Dough- 100ml canola oil or vegetable oil (approx. 1/2 cup)
- 120g honey (approx. 1/2 cup)
- 180g corn syrup (approx. 3/4 cup)
For Coating Dough- 100ml canola oil or vegetable oil (approx. 1/2 cup)
Cooking Instructions
Step 1
First, measure and prepare all the ingredients needed for the Yakgwa. Wash the ginseng thoroughly.
Step 2
Peel the prepared ginseng and mince it very finely. It’s important to preserve the ginseng’s aroma.
Step 3
In a bowl, combine the all-purpose flour and sweet rice flour. Sift them together through a fine sieve two to three times. This prevents lumps and results in a much smoother dough.
Step 4
To the sifted flour, add the sesame oil, fine sea salt, and black pepper. Mix them thoroughly with a fork or scraper until the dry ingredients are well combined with the oil, resembling coarse sand.
Step 5
Add the finely minced ginseng, corn syrup, and soju (or rice wine) to the mixed flour. Begin kneading the dough with your hands until all ingredients come together to form a cohesive ball. Knead gently to avoid making the dough tough.
Step 6
Take the dough ball and roll it out evenly with a rolling pin to a thickness of about 2cm (approximately 0.8 inches). Rolling to a uniform thickness ensures the Yakgwa bakes evenly.
Step 7
Use cookie cutters to create decorative shapes from the rolled dough. If you don’t have cookie cutters, you can use a knife to cut the dough into neat square pieces, about 3cm in size.
Step 8
Line a baking sheet with parchment paper and arrange the shaped dough pieces on it. Gently prick the surface of each Yakgwa with a toothpick. This helps prevent them from puffing up too much during baking and contributes to a crispier texture.
Step 9
Briefly dip each shaped dough piece into warm canola oil (or vegetable oil), coating both sides lightly. Don’t soak them for too long; just a quick dip to coat the surface before placing them back on the baking sheet.
Step 10
Bake in a preheated oven at 120°C (250°F) for 20 minutes. To achieve a richer color, increase the temperature to 180°C (350°F) and bake for another 5 minutes. Then, flip the Yakgwa and bake for an additional 5 minutes, for a total of 30 minutes until golden brown. Keep a close eye to prevent burning.
Step 11
While the Yakgwa are baking, prepare the glaze. In a saucepan, combine the honey, corn syrup, and finely minced ginseng roots (optional, for added aroma). Bring to a gentle simmer over medium-low heat. As soon as it starts to bubble around the edges, remove from heat and let it cool slightly.
Step 12
Immediately after removing the hot, freshly baked Yakgwa from the oven, immerse them in the prepared glaze. Allow them to soak up the syrup briefly, then remove the Yakgwa and transfer them to a serving plate to cool. The goal is to coat the Yakgwa with a glossy sheen and sweetness, not to simmer them into a thick syrup, so avoid over-soaking.
