Homemade Korean Yakgwa (No Mold Needed) with Yuja Yogurt Cream

Yakgwa is a beloved Korean traditional sweet made from fried dough soaked in fragrant syrup. This small-batch version of a home-style doughnut-mix yakgwa makes about 20 cookies and includes an easy method for shaping rounds or squares without a traditional carved flower mold. A little chilled yuja yogurt cream cuts through the sweetness at serving time.

Allergens

Contains wheat (gluten) and egg. Check packaged doughnut mix for additional milk, soy or other allergens. Optional yuja yogurt cream contains dairy; optional garnish may contain pine nuts or sesame.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Combine rice syrup, water and sliced ginger in a saucepan. Warm gently until loosened and barely simmering. Stir in yuja marmalade if using, then cool completely in a wide, deep container.

   

2. Whisk the brown sugar and eggs together until evenly combined and the sugar begins to dissolve; do not whip into a foam.

   

3. Sift the wheat flour, glutinous rice flour, plain doughnut mix and ground cinnamon together. Check your doughnut mix label before adding any other leavening.

   

4. Add the egg-and-sugar mixture and grapeseed oil to the dry ingredients. Fold and gently press only until a cohesive dough forms; avoid vigorous kneading.

   

5. Cover the dough and rest it for 60–90 minutes so it becomes easier to roll and shape without tearing.

   

6. Roll the rested dough to an even 10–12 mm thickness. Cut 4–5 cm rounds with a cup rim, or small squares with a knife; press shallow fork patterns and prick the back or center. No carved yakgwa mold is needed.

   

7. In a deep, heavy-bottomed pot, carefully begin frying at about 90–100°C (194–212°F) as the original low-temperature method suggests; gradually raise the heat as the pieces set and fry until golden and fully cooked. Use a thermometer, small batches, and test-cut one to check its center.

   

8. Lift the fried cookies from the oil with a slotted spoon and let excess oil drain on a wire rack. Allow them to cool slightly before syrup soaking.

   

9. Submerge the fried yakgwa in the cooled ginger rice syrup for 24–36 hours, turning the pieces as needed. A narrow container helps the syrup reach every piece.

   

10. Drain the syrup-soaked cookies on a wire rack until the glaze becomes tacky rather than wet, allowing up to a day. Garnish lightly with pine nuts or sesame. Serve with separately chilled yuja yogurt cream if desired.

    

Notes

The method requires resting, a 24–36-hour syrup soak and extended draining; active prep and cooking time estimates exclude these waiting periods. Use a small narrow vessel to submerge cookies efficiently. A glass rim, fork and kitchen knife are enough to shape them; a traditional flower mold is optional. Serve the rich cookies with a small chilled spoonful of yuja yogurt cream if desired.

No Mold? No Problem

• Use the rim of a small drinking glass or cookie cutter to cut 4–5 cm rounds from dough rolled 10–12 mm thick. Press a simple design with a fork; small squares cut with a knife work too. Prick the center or back so the middle cooks through. These are easy home shapes, not identical replicas of ornate molded yakgwa.

Yuja Yogurt Cream Dip

• Mix 120 g thick plain Greek yogurt with 30 g mascarpone or cream cheese, 10 g yuja marmalade, 1 tsp lemon juice and a little salt. Chill separately. Offer a small dollop when serving to balance the sweet syrup glaze; this modern accompaniment is optional, not a traditional ingredient.

Syrup and Frying

• Keep the frying temperature controlled with a thermometer; start low and increase gradually to brown the pieces without leaving raw centers. Test-cut one cookie. Real Korean rice syrup gives this version its characteristic texture. Use a narrow, deep container for the long syrup soak, then let the excess drip off before serving.

Plan Ahead

• The dough rests 60–90 minutes; the fried cookies soak in ginger syrup 24–36 hours, and the glaze can take roughly another day to set. Allow two to three days before serving; the work is largely waiting, not continuous cooking.