Maejakgwa

Name: Maejakgwa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 1/4 tsp fine sea salt; 1 tbsp fresh ginger juice; 3 tbsp water; 1/2 cup granulated sugar; 1/2 cup water; 2 tbsp honey; 1/4 tsp ground cinnamon; 2 cups vegetable oil; 1 tbsp pine nuts, chopped

Crispy Korean traditional ribbon pastries flavored with fresh ginger juice and coated in a sweet cinnamon syrup.

45 minMediumServes 4280 cal/serving

KoreanDessertStovetopVegetarianDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup all-purpose flour
1/4 tsp fine sea salt
1 tbsp fresh ginger juice
3 tbsp water
1/2 cup granulated sugar
1/2 cup water
2 tbsp honey
1/4 tsp ground cinnamon
2 cups vegetable oil
1 tbsp pine nuts, chopped

Instructions

1

In a mixing bowl, combine 1 cup all-purpose flour, 1/4 tsp fine sea salt, 1 tbsp fresh ginger juice, and 3 tbsp water to form a smooth dough.
2

Cover dough and let it rest for 20 minutes, then roll thinly on a lightly floured surface.
3

Cut dough into small rectangles, make three vertical slits in each, and thread one end through the middle slit to form a ribbon shape.
4

In a saucepan, simmer 1/2 cup granulated sugar, 1/2 cup water, 2 tbsp honey, and 1/4 tsp ground cinnamon for 5 minutes without stirring until thickened, then cool.
5

Heat 2 cups vegetable oil in a skillet to 320 degrees Fahrenheit.
6

Fry ribbon pastries in batches for 2 minutes until crisp and pale golden, then drain on paper towels.
7

Coat fried pastries in syrup and sprinkle with 1 tbsp chopped pine nuts.

Questions

Can I make Maejakgwa gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Maejakgwa keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Maejakgwa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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