Homemade Yakgwa (Korean Honey Cookies)

In a large bowl, combine the flour, sesame oil, honey, soju (or rice wine), ginger powder, and salt. Mix well until a dough forms.

Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.

While the dough is resting, prepare the honey syrup. In a saucepan, combine honey, water, and ginger slices. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the syrup slightly thickens. Remove the ginger slices and set the syrup aside to cool.

Divide the dough into small pieces (about 1 inch in diameter). Roll each piece into a thin oval shape. Fold the oval in half, then fold it in half again to create a layered shape.

Use a knife to make a few slits on the folded edge of each cookie. This will help them puff up during frying.

Heat the vegetable oil in a deep pot or fryer to 300°F (150°C). Carefully place the cookies in the hot oil and fry for about 8-10 minutes, or until they turn golden brown. Be sure to maintain a low and steady temperature to cook the cookies thoroughly.

Remove the cookies from the oil and drain them on a wire rack.

While the cookies are still warm, soak them in the cooled honey syrup for at least 30 minutes, or up to a few hours, turning occasionally to ensure they are evenly coated.

Remove the cookies from the syrup and place them on a wire rack to drain off any excess syrup.

Garnish with pine nuts (optional) before serving. Enjoy!