약켓팅보다 쉬운! 약과 만들기 꿀조합 추천
약켓팅보다 쉬운! 약과 만들기 🥮꿀조합 추천🥮 is a medium Korean recipe that serves 8. 150 calories per serving. Recipe by ARIKITCHEN (아리키친) on YouTube.
Prep: 4 hrs | Cook: 55 min | Total: 5 hrs 10 min
Cost: $34.97 total, $4.37 per serving
Ingredients
- 30 g Water (for boiling sugar for the dough syrup)
- 30 g Granulated Sugar (dissolved in water for the dough syrup)
- 200 g All-Purpose Flour (medium flour, sifted before mixing)
- 2 g Salt (enhances flavor)
- 2 g Cinnamon Powder (adds warm spice; can use ground ginger instead)
- 20 g Sesame Oil (toasted sesame oil for aroma)
- 20 g Vegetable Oil (neutral oil for the dough)
- 40 g Soju (Korean rice spirit; can substitute with rice wine (cheongju) or vodka)
- 580 g Grain Syrup (Jipcheong) (Korean barley malt syrup; can use honey or corn syrup)
- 20 g Fresh Ginger (peeled and sliced for the syrup)
- 10 g Powdered Gelatin (for marshmallow; can use agar‑agar for vegetarian version)
- 50 g Egg Whites (about 2 large egg whites, room temperature)
- 30 g Corn Syrup (Starch Syrup) (adds chewiness to marshmallow)
- 30 g Corn Starch (for dusting marshmallow and preventing sticking)
- 2000 g Neutral Cooking Oil (for deep‑frying; use vegetable or canola oil)
Instructions
Make Dough Syrup
Combine 30 g water and 30 g granulated sugar in a saucepan. Heat over medium‑low heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature.
Time: PT5M
Temperature: Medium low heat
Mix Dry Ingredients and Oils
In a mixing bowl, whisk together 200 g all‑purpose flour, 2 g salt, and 2 g cinnamon powder. Add 20 g sesame oil and 20 g vegetable oil, mixing with fingertips until the mixture resembles coarse crumbs.
Time: PT10M
Incorporate Syrup and Soju
Stir the cooled sugar syrup into the bowl, then add 40 g Soju (or rice wine). Use a paddle or spatula to blend until no dry flour remains. Roughly knead the dough into a single cohesive mass.
Time: PT10M
Layer, Fold, and Roll the Dough
Transfer the dough to a lightly floured work surface. Roll into a rectangle, fold in thirds, turn 90°, roll again, fold again, and repeat once more (total three folds). Finally roll to a uniform 1 cm thickness.
Time: PT15M
Cut and Pierce Shapes
Using a square cookie cutter, cut the rolled dough into 0.7–1 cm thick squares (about 9 cm on a side). Pierce each piece with a toothpick or skewer to create holes for syrup absorption.
Time: PT10M
Heat Oil and Fry Yakgwa
Fill a deep frying pan with neutral cooking oil and heat to 100–110 °C. Test with a small dough piece; it should float gently. Fry the cut squares, stirring occasionally, until they rise to the surface (3–5 min). Flip and fry the other side for another 3 min. Raise the oil temperature to 150 °C and continue frying until a light golden color develops.
Time: PT8M
Temperature: 100–110°C then 150°C
Drain Fried Yakgwa
Remove the fried Yakgwa with a slotted spoon and place on a kitchen towel to absorb excess oil.
Time: PT5M
Prepare Jipcheong Syrup
In a saucepan, combine 580 g grain syrup, 100 g water, and 20 g sliced fresh ginger. Bring to a gentle simmer over medium‑low heat, simmer for 1 min, then lower heat and continue to boil gently for 15 min, stirring occasionally. If the mixture bubbles over, remove from heat, let the bubbles subside, then return to low heat and repeat. Once thickened, remove from heat and let cool to warm (≈40 °C).
Time: PT30M
Temperature: Medium low then low heat
Soak Yakgwa in Syrup
Place the fried Yakgwa in a shallow dish and pour the warm Jipcheong syrup over them, ensuring each piece is fully immersed. Let soak for 3 hours for a crunchy texture (or up to 24 hours for a chewier result).
Time: PT3H
Temperature: Warm (≈40°C)
Steep Gelatin
Sprinkle 10 g powdered gelatin over 50 g cold water in a small bowl. Let sit for 5 minutes to bloom.
Time: PT5M
Make Marshmallow Syrup
In a clean saucepan, combine 100 g water, 120 g granulated sugar, and 30 g corn syrup. Heat over medium heat, stirring, until the mixture reaches 118–120 °C (use a candy thermometer).
Time: PT10M
Temperature: 118–120°C
Whisk Egg Whites and Combine
In a mixing bowl, whisk 50 g egg whites until foamy. Slowly pour the hot marshmallow syrup into the egg whites while continuously whisking until a stiff, glossy meringue forms (knife‑edge test).
Time: PT5M
Add Gelatin and Set
Microwave the bloomed gelatin for about 10 seconds until melted, then fold it into the meringue gently. Transfer the mixture into a shallow pan dusted with corn starch, smooth the surface, and refrigerate for 1 hour until firm.
Time: PT1H
Cut and Stack Marshmallow
Dust the set marshmallow slab with additional corn starch, then cut into round discs matching the size of the Yakgwa cubes using a round cutter. Stack one marshmallow disc on each soaked Yakgwa piece.
Time: PT10M
Optional Torch Finish
Using a kitchen torch, lightly caramelize the top of the marshmallow for 2 minutes until golden brown.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains egg, Contains sesame, Not vegan (gelatin), Vegetarian-friendly if gelatin is replaced with agar‑agar
Allergens: Wheat (gluten), Egg, Sesame, Gelatin (may be pork-derived)
Ingredient Substitutions
- Instead of Cinnamon Powder: Ground ginger
- Instead of Soju: Cheongju, Vodka
- Instead of Grain Syrup (Jipcheong): Honey, Corn syrup
- Instead of Powdered Gelatin: Agar‑agar
Equipment Needed
- Saucepan
- Mixing Bowl
- Fine Mesh Sieve
- Spatula
- Rolling Pin
- Square Cookie Cutter
- Toothpick or Skewer
- Thermometer
- Deep Frying Pan or Pot
- Kitchen Towel
- Whisk
- Refrigerator
- Torch (optional) (optional)
Critical Steps — Do Not Skip
- Maintain oil temperature at 100–110 °C for the initial fry, then raise to 150 °C for color.
- Pierce each Yakgwa piece before frying to allow syrup penetration.
- Soak Yakgwa in warm Jipcheong syrup for the recommended time (3 h for crunchy, up to 24 h for chewy).
- Achieve correct marshmallow syrup temperature (118–120 °C) to form a stable meringue.
Chef Tips from the Video
- For extra aroma, toast the sesame oil briefly before adding to the dough.
- Add a pinch of ground ginger to the dough for a subtle zing that complements the ginger syrup.
- Use a metal skewer to pierce holes; it creates cleaner, uniform perforations.
Troubleshooting
Yakgwa pieces are pale and undercooked inside.
Ensure the oil stays at the lower temperature (100–110 °C) for the first 5‑6 minutes, allowing the interior to cook slowly before raising the heat.
Marshmallow mixture is grainy or collapses.
Verify the syrup reaches 118–120 °C; if it’s too low, the sugar won’t fully dissolve. Also, whisk continuously while adding the hot syrup to the egg whites.
Syrup overflows while boiling.
Use a larger saucepan, keep the heat low, and watch closely. If it starts to bubble over, remove from heat until bubbles subside, then resume.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The marshmallow may soften; re‑torching before serving restores texture.
Freezer: Can be frozen for up to 1 month; thaw in the refrigerator and re‑torch if desired.
Room temperature: Best consumed within 12 hours at room temperature for optimal crunch.
Make-Ahead Tips
- Fry the Yakgwa cubes a day ahead and store them dry; soak in syrup just before serving.
- Marshmallow can be prepared up to 24 hours in advance and kept refrigerated.
- If making for a large crowd, double the syrup and fry in batches to maintain oil temperature.
Frequently Asked Questions
What is the cultural significance and history of Yakgwa in Korean cuisine?
Yakgwa dates back to the Joseon Dynasty, where it was considered a luxurious confection because it required oil, a rare ingredient at the time. It was traditionally served during royal ceremonies, weddings, and major holidays like Chuseok, symbolizing wealth and good fortune.
What are the traditional regional variations of Yakgwa in Korean cuisine?
In the Gyeonggi region, Yakgwa is often shaped into thin, flower‑molded discs, while in the Jeolla area it may be larger and slightly chewier. Some regions add honey or pine pollen for extra flavor, but the core ingredients of flour, honey‑like syrup, and oil remain consistent.
How is traditional Yakgwa traditionally served in Korea during Chuseok?
During Chuseok, Yakgwa is typically presented on a decorative plate alongside other tteok (rice cakes) and fruit. It is often lightly brushed with honey or Jipcheong syrup and enjoyed with tea as a sweet offering to ancestors.
What occasions or celebrations is Yakgwa traditionally associated with in Korean culture?
Yakgwa is a staple for major holidays such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year). It is also served at weddings, birthdays, and ancestral rites because its golden color represents prosperity.
What makes Yak-caron (Yakgwa with marshmallow) special or unique in Korean cuisine?
Yak-caron fuses the centuries‑old, oil‑fried Yakgwa with a light, fluffy marshmallow “macaron” topping, adding a modern texture contrast. The combination of crunchy, syrup‑soaked layers and sweet, airy marshmallow creates a novel dessert that honors tradition while appealing to contemporary palates.
What are the authentic traditional ingredients for Yakgwa versus acceptable substitutes?
Traditional Yakgwa uses wheat flour, honey‑like grain syrup (Jipcheong), sesame oil, and sometimes ginger or cinnamon. Acceptable substitutes include corn syrup or honey for the grain syrup, vegetable oil for sesame oil, and rice wine (cheongju) in place of Soju. However, using the original ingredients preserves the authentic flavor.
What other Korean dishes pair well with Yak-caron?
Yak-caron pairs beautifully with traditional Korean tea such as sujeonggwa (cinnamon‑ginger punch) or green tea. It also complements savory dishes like bulgogi or kimchi‑jjigae by offering a sweet contrast on a festive table.
What are the most common mistakes to avoid when making Yak-caron?
Common errors include frying at too high a temperature, which burns the exterior while leaving the inside raw, and over‑mixing the dough, which eliminates the delicate layers. Also, failing to pierce the dough before frying prevents syrup absorption.
Why does this Yak-caron recipe use a low‑temperature fry before raising the heat instead of frying at a single high temperature?
The initial low‑temperature fry (100–110 °C) cooks the interior slowly, forming the characteristic “kyeo” layers without over‑browning. Raising the temperature later (150 °C) gives the exterior a golden hue and crisp texture, achieving the perfect balance of chewiness and crunch.
Can I make Yak-caron ahead of time and how should I store it?
Yes. Fry the Yakgwa cubes and store them dry in an airtight container. Soak them in Jipcheong syrup a few hours before serving, then add the marshmallow topping. Keep the assembled dessert refrigerated and re‑torch the marshmallow just before serving for best texture.
What texture and appearance should I look for when making Yak-caron?
The fried Yakgwa should be light golden with visible layered “kyeo” lines. After soaking, it should feel moist but not soggy, and the marshmallow topping should be glossy, slightly puffed, and lightly caramelized on top if torched.
How do I know when the Yak-caron is done cooking?
The Yakgwa is done when it floats to the surface, turns a light golden brown after the temperature increase, and has a crisp exterior. The marshmallow is ready when the meringue holds stiff peaks and the final torching gives a golden‑brown surface without burning.
What does the YouTube channel ARIKITCHEN specialize in?
The YouTube channel ARIKITCHEN (아리키친) specializes in Korean home cooking tutorials, focusing on traditional dishes, holiday specialties, and creative fusion recipes presented with clear step‑by‑step visuals.
What is the cooking philosophy and style of the YouTube channel ARIKITCHEN?
ARIKITCHEN emphasizes preserving authentic Korean flavors while encouraging modern twists. The host Ari combines detailed technique explanations with cultural storytelling, making both classic and experimental recipes accessible to home cooks.
Last updated: September 6, 2026
