Recipes · Korean · Desserts
Yakgwa (Honey Ginger Cookies)
One serving has 301 kcal and 2 g protein, and at least a fifth of a woman's daily need of vitamin K (36%). Ready in 55 minutes.
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- Preparation: 40 min
- Cooking: 15 min
- Makes: 1 serving (53.8 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: gluten, honey, sesame
Ingredients
- 20 g Flour, all-purpose
- 4.3 g Sesame oil
- 7 g Honey
- 1.5 g Ginger, fresh
- 0.1 g Salt
- 17 g Vegetable oil
- 3 g Sugar
- 0.9 g Pine nuts
Method
- Makes 2-3 small cookies (one portion); multiply by 5 for a full batch of about a dozen.
- Rub the sesame oil into the flour and salt until sandy, then work in half the honey and enough grated ginger juice (squeezed from the grated ginger) to bring it into a smooth, firm dough; do not overwork.
- Roll the dough to about 1 cm thick and cut into small rounds or flower shapes.
- Heat the frying oil to about 150 °C (300 °F) and fry the cookies for 6-8 minutes, turning often, until deep golden and puffed.
- Warm the remaining honey with the sugar and a splash of water, drain the hot cookies briefly, then soak them in the warm honey syrup for a few minutes.
- Lift out, press a pine nut into the center of each, and let cool until the syrup sets slightly sticky.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 301 kcal | 14% |
| Carbohydrates | 24.4 g | |
| Water | 4.8 mL | |
| Fiber | 0.62 g | 2% |
| Protein | 2.2 g | 5% |
| Tryptophan | 0.03 g | |
| Threonine | 0.06 g | |
| Isoleucine | 0.08 g | |
| Leucine | 0.15 g | |
| Lysine | 0.05 g | |
| Methionine | 0.04 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.11 g | |
| Tyrosine | 0.07 g | |
| Valine | 0.09 g | |
| Histidine | 0.05 g | |
| Fat | 22.1 g | |
| Monounsaturated | 5.8 g | |
| Polyunsaturated | 11.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.7 g | |
| Saturated | 3.3 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 0 mg | |
| Calcium | 3.9 mg | 0% |
| Copper | 0.05 mg | 6% |
| Iron | 1 mg | 6% |
| Magnesium | 7.5 mg | 2% |
| Manganese | 0.22 mg | 12% |
| Phosphorus | 27.6 mg | 4% |
| Potassium | 36.7 mg | 1% |
| Selenium | 6.9 µg | 12% |
| Sodium | 39.7 mg | |
| Zinc | 0.22 mg | 3% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.1 mg | 9% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.1 mg | 2% |
| Pyridoxine (vitamin B6) | 0.01 mg | 1% |
| Folate (vitamin B9) | 37.2 µg | 9% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 1.1 mg | 0% |
| Vitamin A | 0.01 µg | 0% |
| Vitamin C | 0.12 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 32.4 µg | 36% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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