약켓팅보다 쉬운! 약과 만들기 🥮꿀조합 추천🥮

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Drain Fried Yakgwa

   Remove the fried Yakgwa with a slotted spoon and place on a kitchen towel to absorb excess oil.

   Time: PT5M

8. 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

9. 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)

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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