Yakgwa - Sweet Traditional Korean Cookies

In Korea, there are important holidays called Chuseok (추석, Korean Thanksgiving) and Seollal (설날, Korean Lunar New Year). During these festivals, people travel long distances for a 4 to 7-day holiday period to reunite with family members such as parents and siblings, whom they might not often see due to living far apart. Throughout the holiday season, most businesses and public institutions close, and the streets in urban areas become quiet and less crowded. On the morning of the holiday, people prepare precious and carefully made foods such as fruit, galbi (갈비, ribs), japchae (잡채, stir-fried glass noodles), hangwa (한과, traditional Korean sweets), jeon (전, Korean pancakes), and tteok (떡, rice cakes) for ancestral rites. Yakgwa is always included and never missed during these ceremonies. 

Yakgwa is still traditionally made with basic ingredients such as flour, honey, and sesame oil, but the shapes and ingredients used have become more diverse over time. Yakgwa is typically round and about 6cm (2.37 inches) in diameter, but there are also variations like mini yakgwa, which are the size of a coin, square-shaped yakgwa, and even doughnut-shaped yakgwa. Among the various yakgwa recipes, some incorporate traditional Korean rice wine, makgeolli, or other types of alcohol like soju, while others are made without using any alcohol at all. When making yakgwa at home, some people use makgeolli, which contains yeast that helps ferment the flour. Additionally, adding soju can prevent the syrup from hardening too much and sticking aggressively after it sets. The alcohol in makgeolli and soju evaporates during cooking, so it doesn't affect the body. Additionally, ingredients like glutinous rice flour, pumpkin powder, cinnamon, ginger, and citrus concentrate can be added to enhance the texture and flavor of yakgwa. While traditionally deep-fried to maximize its soft and savory taste, yakgwa can also be baked in an oven or air fryer to achieve a crispy texture.

History of Yakgwa

The name 'Yakgwa' comes from combining 'Yak,' which means medicine and implies health benefits due to the inclusion of honey, with 'Gwa,' which means a fruit-shaped cookie. Thus, it is called 'Yakgwa.'  Yakgwa dates back to the Goryeo Dynasty (918 AD) and the Joseon Dynasty (1392 AD), where it was initially called 'Yumilgwa.' It was a favored delicacy among royalty and nobility during these periods. Yakgwa was made by mixing flour, honey, and sesame oil, much like it is today. Back then, these ingredients were considered rare and valuable. During the Joseon Dynasty, yakgwa became popular among the common people, leading to increased scarcity of ingredients like flour, honey, and sesame oil. This scarcity prompted the government to ban the manufacture of yakgwa, with penalties including caning for those who violated the decree. (Source: National Institute of Korean History, The Veritable Records of the Joseon Dynasty.)

Taste of Yakgwa

Yakgwa has a sweet taste with a rich and soft texture that feels pleasant in the mouth. When you take the first bite, you can immediately feel the texture as it pleasantly chews at the tips of your teeth. This moderately chewy texture is described in Korean as kkudeokhada (꾸덕하다). It is soft like a brownie, yet less sticky, moist but slightly dense, with a sweet flavor. Yakgwa, already sweet, pairs well with black coffee or Americano, and is also enjoyable with mildly sweet vanilla ice cream, green tea, or milk.

Yakgwa Making Process

There are various yakgwa recipes, but the general process of making yakgwa is as follows:

• Mix wheat flour with glutinous rice flour and cinnamon powder, then add cooking oil or sesame oil and blend thoroughly until no lumps of flour are left.
• Add salt, honey, corn syrup, or sugar to hot water and stir well to create a syrup. Then, pour this mixture into the flour to make the dough.
• Refrigerate the finished dough for 1 to 6 hours to ferment. Meanwhile, use sliced ginger, grain syrup, water, and corn syrup to make a 'grain coating syrup.'
• After the dough has fermented, shape it into a yakgwa mold and fry it in oil. (Baking in an oven or using an air fryer is also possible.)
• After frying, soak the yakgwa in the grain coating syrup for about 12 hours to allow the syrup to absorb fully into the yakgwa cookies.
• After 12 hours, lift out the yakgwa from the coating syrup and let it dry for about 10 hours to complete the traditional flavor of yakgwa.

Yakgwa in Korea

Although there are differences in degree, yakgwa continues to be popular in Korea. Famous specialty shops for yakgwa are located in major cities across the country, including Seoul, Busan, Daejeon, Gyeongju, and Jeju. Some of these shops sell out within an hour of opening. You can see people either using a mobile app to join a waitlist or lining up for a long time to buy products from popular stores. New terms like 'yakgwa run' or 'yakketing' have even emerged. 'Yakketing' is a portmanteau of yakgwa and ticketing, used to describe the fierce competition to buy something, similar to securing tickets for a popular K-pop concert. Yakgwa is readily available throughout Korea, but depending on where you purchase it, there can be slight differences in taste, price, and variety. - Prices may vary slightly.

1. Supermarket:

Yakgwa can be easily purchased at major Korean supermarkets like E-Mart, Lotte Mart, and Hanaro Mart, as well as at smaller local grocery stores throughout the country. Typically, round yakgwa about 5-6 cm in diameter are sold, with each pack containing 8 to 10 pieces, priced between approximately $4.50 and $9. The yakgwa are not overly sweet and have a less sticky texture, with conventional and mild flavors being the most common. The advantage is that they can be purchased immediately, but the downside is that finding various options is challenging.

2. Online store:

Online stores offer a wide variety of yakgwa products with many different shapes, flavors, and prices. In Korea, if you order from an online store in the evening, the delivery will arrive the next morning or forenoon, or at the latest within two days. Therefore, when there is time to spare, many people check buyer reviews on online stores before making a purchase. Just like offline specialty shops, popular yakgwa from well-known online stores can also be in high demand, leading to limits on the quantity you can purchase. Online stores often require a minimum order due to shipping times, which can range from 10 pieces (one pack) to 40 pieces (one pack) or more.

Due to the wide variety of quantities, weights, and sizes based on packaging units, it's challenging to standardize prices. However, products with good reviews typically range from about $3.70 to $30. While some places offer free shipping, others include shipping costs of approximately $1.80 to $2.54. The advantage is that you can choose from a wide variety of flavors and types, while the downside is that you may have to wait more than a day and potentially pay for shipping.

3. Convenience Stores and Traditional Markets:

Convenience stores in Korea are numerous nationwide, making it easy to find one wherever you are and quickly purchase the items you need. They offer diverse products, including ramyun, cola, snacks, beer, stockings, batteries, underwear, and yakgwa. Convenience stores in Korea sell unique yakgwa products, including mini yakgwa, the size of coins in each packet, doughnut-shaped yakgwa, and yakgwa brownies that innovate on the traditional treat to offer new flavors. Each convenience store brand offers slightly different products, typically priced between $0.80 and $3.50. The advantage of convenience stores is the ease of purchasing small quantities, but since the focus is often on smaller-sized and doughnut-shaped products, it might be difficult to find traditional yakgwa.

Korea has many traditional markets nationwide. Unlike modernized supermarkets, these markets feature a collection of numerous shops and also offer a chance to taste various street foods such as sundae (순대, Korean sausage), tteokbokki (떡볶이, spicy rice cakes), mandu (만두, dumplings), and fried snacks. Traditional markets in Korea often feature a TteokJib (떡집, rice cake shop) where both rice cakes and yakgwa are sold. These shops typically offer traditional yakgwa in a circular shape with a diameter of 6 cm. Additionally, rice cake shops can easily be found in downtown shopping areas, not just in traditional markets. The advantage of traditional markets is that you don't have to buy yakgwa in packs; you can purchase them individually for about $0.80 to $1.10 each. The downside is that only classic traditional yakgwa is available, and there is a lack of variety in flavors, sizes, and shapes.

4. Yakgwa Specialty Shop:

While there is less product diversity compared to online stores, these shops specialize exclusively in yakgwa, offering such good flavor and texture that many people line up to buy them. Yakgwa from specialty shops is often made and consumed immediately, making it stickier, moister, and fresher tasting than other yakgwa. The neologism 'yakketing' mentioned earlier was coined due to the popularity of certain yakgwa and specialty shops, which can result in waiting times of over 30 minutes or restrictions on the number of purchases depending on the situation.

There are traditional yakgwa and variations, including square-shaped ones and those combined with chewy rice cakes. At specialty shops, a pack containing 6 to 10 yakgwa typically costs between $7.50 and $42, and the price per individual piece ranges from $2.60 to $4.50. These items are often consumed quickly after being made, which keeps them fresh and gives them a good texture. You can enjoy them in the shop with tea, coffee, or ice cream, which is a big advantage. However, they also come with the disadvantages of a relatively high price per item and being difficult to purchase if no specialty shops are nearby.

How to Enjoy Yakgwa

Yakgwa is often fried in oil to achieve a moist and soft texture, although some are made crispy using an oven or air fryer. Like many foods that use cooking oil, yakgwa can also develop a musty smell and taste when exposed to sunlight, which can alter its flavor. Avoid direct sunlight and consume yakgwa within 3 days if stored at room temperature. For longer storage, it should be kept refrigerated and consumed within 30 days, or it can be frozen for up to about 10 months. 

Yakgwa is sensitive to heat and temperature because it is dipped in grain syrup in the final stage of its production. Yakgwa is best enjoyed at room temperature, but during the hot summer months, the grain syrup on the surface can melt. In this case, refrigerating it for about 1 to 1.5 hours before eating can help restore its original sticky and moist texture. Conversely, in cold winter months, the grain syrup coating can harden. To soften yakgwa, leave it at room temperature for about 20 minutes before eating or briefly heat it in the microwave for 10 to 15 seconds. 

Yakgwa can be stored in the freezer for extended periods, and portioning it into smaller amounts before freezing makes thawing easier, allowing for quick and convenient consumption. Frozen yakgwa is best naturally thawed for about 20 minutes. After heating it in the microwave for about 20 seconds, top it with ice cream to enjoy the contrasting temperatures and textures. For a unique taste experience, sprinkle a little black pepper, table salt, or sesame seeds on the ice cream.

Yakgwa Pronunciation by Natives

Yakgwa (약과, Korean honey cookies) ‑ Yakgwa, known for its sweet, soft, and distinctive texture, is also used in a different sense among close friends during conversations. For example, if Friend A says, "I fell down and hurt my knee!" Friend B might respond, "That's just a yakgwa! I fell yesterday and scraped both my knees until they bled." In this context, 'yakgwa' conveys a sense of "You're lucky it's only that bad compared to what happened to me." It's primarily used among close friends of the same age, often in informal or colloquial conversations.