Recipes Nugget Markets Signature Recipes
Maejakgwa
- Prep time
- 20 minutes PT20M
- Cook time
- 10 minutes PT10M
- Yield
- 24 cookies
- Difficulty
The ethereal flavor of these Korean treats comes from the ginger water that’s part of the dough. You’ll have fun shaping and frying these cookies—that goes for eating them, too! Try your hand at bi-colored dough for extra flair.
Ingredients
Ginger Water:
- 1 teaspoon grated ginger
- ¼ cup water
White Dough:
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons ginger water
Syrup:
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon honey
Additional Ingredients:
- 1 cup oil, for frying
- 1 teaspoon pistachios, chopped fine
Optional:
Green Dough:
- ½ cup all-purpose flour
- ⅛ teaspoon kosher salt
- 1 teaspoon green tea powder
- 2 tablespoons ginger water
Red Dough:
- ½ cup all-purpose flour
- ⅛ teaspoon kosher salt
- 2 tablespoons beet water flavored with ginger
Preparation
Make ginger water by mixing the grated ginger and water, then run through a sieve to remove the fibers.
For the dough, sift the flour and salt together. Add 4 tablespoons of ginger water and mix well. Knead until the dough comes together without visible flour in the dough and bowl. It should feel dry and stiff for easy shaping of cookies. Cover with plastic wrap and let rest for 30 minutes.
To make the syrup, combine the sugar, water and honey in a small saucepan and bring to a boil over medium-low heat. Simmer until the syrup is reduced to half, about 4–5 minutes, then remove from heat.
Flour a cutting board. Cut the dough into 2 pieces for easier handling. Flatten 1 piece into a small rectangle. Wrap the other until ready to use. Roll out the flattened piece of dough on the floured cutting board to make a 5x8-inch rectangle about 1⁄4 inch thick.
Cut the rectangle in half lengthwise, then cut each half into about 6 rectangles (1-inch wide). Fold each rectangle widthwise. From the folded side, make a slit in the middle, and then a shorter slit on each side of the middle slit.
Unfold the dough and push 1 end through the middle slit gently. Repeat with all pieces. Then repeat steps with the other half of the dough.
Pour about 1 inch of oil into a heavy-bottomed pan and heat. When the oil is 275°F, drop the pieces in 1 at a time. Cook for about 3 minutes, being careful not to overcook. Remove and briefly set on a wire rack or in a strainer.
Coat with syrup while still warm, then sprinkle with pistachios.
Optional Bi-Color Dough:
For the white/green dough (1 batch): Make ginger water. Make half a batch of white dough. Do the same thing for the green dough with the addition of green tea powder.
For the white/red dough (1 batch): Make ginger water. Make half a batch of white dough. Boil a slice of beet in 1⁄4 cup of water until the liquid is reduced by half. Add the remaining 2 tablespoons of ginger water and simmer for 1 minute. Make the red dough.
Assembly: Put equal amounts of 2 different color doughs together and roll them together, then cut and shape as above.
