In our 19th episode, learn about delicious Korean desserts-hangwa, or traditional cookies, and drinks. <br />Check out yakgwa made from ginger and honey, and the beautiful colors of maejakgwa. Plus, cinnamon-scented sujeonggwa garnished with dried persimmon. <br />Korean tea and cookies are naturally colorful and are served with dried fruit. <br />We invite you to explore the world of Korean hangwa. <br />Learn how to make Yakgwa, Maejakgwa and Sujeonggwa. <br /> <br />Recipe <br />1) Yakgwa <br />1. Mix salt and sesame seed oil in flour thoroughly and run through sieve. <br />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. <br />: Syrup for dough : 2T honey, 1T sugar syrup, 7T rice wine, 1t ginger powder, 1/2t white pepper <br />3. Prepare and cool honey syrup. <br />Honey syrup : 1 cup honey, 1/2t cinnamon <br />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. <br />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. <br />6. Dip the fried yakgwa in honey syrup and garnish with pine nuts. <br /> <br />2) Maejakgwa <br />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. <br />2. Boil sugar and water on medium heat for 5 minutes and on low heat for 10 minutes, without stirring. <br />3. Roll out the white dough until it's 0.2.cm thick, and divide it into three parts. <br />4. Roll out the three colored doughs so that they are 0.2cm thick. <br />5. Attach each colored dough to the white dough and roll it until it's 0.2cm thick. <br />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. <br />7. Fry maejakgwa in oil at 160캜, Drain out oil and dip it in sugar syrup. <br /> <br />3) Sujeonggwa <br />1. Wash and clean ginger and slice it into thin pieces. <br />2. Wash cinnamon and cut it into 5cm pieces. <br />3. Put a whole ginger into 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth. <br />4. Put a whole cinnamon in 1L of water and boil for 40 minutes on medium heat. Run through a cotton cloth. <br />5. Mix ginger water and cinnamon water and add brown sugar. Boil it once again and let it cool. <br />6. Prepare the dried persimmon. Cut it in half and open it wide. <br />7. Soak the whole walnuts in warm water and peel them. <br />8. Wrap the walnut tightly in an open persimmon. <br />9. Cut the persimmon wraps into 1cm-thick pieces. <br />10. Place the chilled sujeonggwa in a cup and serve with dried persimmon pieces.
