Two Chefs Ep19 Yakgwa, Maejakgwa and Sujeonggwa 약과와 매작과 그리고 수정과
- 10 years ago
In our 19th episode, learn about delicious Korean desserts-hangwa, or traditional cookies, and drinks.
Check out yakgwa made from ginger and honey, and the beautiful colors of maejakgwa. Plus, cinnamon-scented sujeonggwa garnished with dried persimmon.
Korean tea and cookies are naturally colorful and are served with dried fruit.
We invite you to explore the world of Korean hangwa.
Learn how to make Yakgwa, Maejakgwa and Sujeonggwa.
Recipe
1) Yakgwa
1. Mix salt and sesame seed oil in flour thoroughly and run through sieve.
2. After making syrup, knead well so that the flour is no longer visible. Cover with plastic wrap and let it sit for 30 minutes.
: Syrup for dough : 2T honey, 1T sugar syrup, 7T rice wine, 1t ginger powder, 1/2t white pepper
3. Prepare and cool honey syrup.
Honey syrup : 1 cup honey, 1/2t cinnamon
4. Flatten the dough with a rolling pin, fold it 3 times and flatten it again until it's 1cm thick. Cut into shape with a mold and deep fry.
5. Fry the yakgwa when the oil reaches 90-100캜!. When the dough surfaces, stir for about 10 minutes. then turn up the heat to 150캜 and fry until brown.
6. Dip the fried yakgwa in honey syrup and garnish with pine nuts.
2) Maejakgwa
1. Add the ingredients of white, mugwort, yellow and pink doughs to seived flour and salt. Cover in plastic wrap and set aside for 30 minutes.
2. Boil sugar and water on medium heat for 5 minutes and on low heat for 10 minutes, without stirring.
3. Roll out the white dough until it's 0.2.cm thick, and divide it into three parts.
4. Roll out the three colored doughs so that they are 0.2cm thick.
5. Attach each colored dough to the white dough and roll it until it's 0.2cm thick.
6. Sprinkle starch on the dough and cut it into 2.5cm x 5cm pieces. Make a 2.5cm knife mark in the middle and 2cm marks on the sides. Twist and put one side into the other.
7. Fry maejakgwa in oil at 160캜, Drain out oil and dip it in sugar syrup.
3) Sujeonggwa
1. Wash and clean ginger and slice it into thin pieces.
2. Wash cinnamon and cut it into 5cm pieces.
3. Put a whole ginger into 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth.
4. Put a whole cinnamon in 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth.
5. Mix ginger water and cinnamon water and add brown sugar. Boil it once again and let it cool.
6. Prepare the dried persimmon. Cut it in half and open it wide.
7. Soak the whole walnuts in warm water and peel them.
8. Wrap the walnut tightly in an open persimmon.
9. Cut the persimmon wraps into 1cm-thick pieces.
10. Place the chilled sujeonggwa in a cup and serve with dried persimmon pieces.
Check out yakgwa made from ginger and honey, and the beautiful colors of maejakgwa. Plus, cinnamon-scented sujeonggwa garnished with dried persimmon.
Korean tea and cookies are naturally colorful and are served with dried fruit.
We invite you to explore the world of Korean hangwa.
Learn how to make Yakgwa, Maejakgwa and Sujeonggwa.
Recipe
1) Yakgwa
1. Mix salt and sesame seed oil in flour thoroughly and run through sieve.
2. After making syrup, knead well so that the flour is no longer visible. Cover with plastic wrap and let it sit for 30 minutes.
: Syrup for dough : 2T honey, 1T sugar syrup, 7T rice wine, 1t ginger powder, 1/2t white pepper
3. Prepare and cool honey syrup.
Honey syrup : 1 cup honey, 1/2t cinnamon
4. Flatten the dough with a rolling pin, fold it 3 times and flatten it again until it's 1cm thick. Cut into shape with a mold and deep fry.
5. Fry the yakgwa when the oil reaches 90-100캜!. When the dough surfaces, stir for about 10 minutes. then turn up the heat to 150캜 and fry until brown.
6. Dip the fried yakgwa in honey syrup and garnish with pine nuts.
2) Maejakgwa
1. Add the ingredients of white, mugwort, yellow and pink doughs to seived flour and salt. Cover in plastic wrap and set aside for 30 minutes.
2. Boil sugar and water on medium heat for 5 minutes and on low heat for 10 minutes, without stirring.
3. Roll out the white dough until it's 0.2.cm thick, and divide it into three parts.
4. Roll out the three colored doughs so that they are 0.2cm thick.
5. Attach each colored dough to the white dough and roll it until it's 0.2cm thick.
6. Sprinkle starch on the dough and cut it into 2.5cm x 5cm pieces. Make a 2.5cm knife mark in the middle and 2cm marks on the sides. Twist and put one side into the other.
7. Fry maejakgwa in oil at 160캜, Drain out oil and dip it in sugar syrup.
3) Sujeonggwa
1. Wash and clean ginger and slice it into thin pieces.
2. Wash cinnamon and cut it into 5cm pieces.
3. Put a whole ginger into 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth.
4. Put a whole cinnamon in 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth.
5. Mix ginger water and cinnamon water and add brown sugar. Boil it once again and let it cool.
6. Prepare the dried persimmon. Cut it in half and open it wide.
7. Soak the whole walnuts in warm water and peel them.
8. Wrap the walnut tightly in an open persimmon.
9. Cut the persimmon wraps into 1cm-thick pieces.
10. Place the chilled sujeonggwa in a cup and serve with dried persimmon pieces.