Mae Jak Gwa, Korean Twisted Cookies
매작과

Your rating: None Average: 2.4 (5 votes)
Print this recipe
Spicyness: 
0
No votes yet
kid friendly
vegetarian
vegan
prep time: 
60 min
inactive time: 
30 min
cooking time: 
60 min
total time: 
120 min

Here is the cutest classic Korean dessert. Don't need any special ingredients or equipments and it's quite fun to make.
Try it for your upcoming party!

Here is the cutest classic Korean dessert. Don't need any special ingredients or equipments and it's quite fun to make.
Try it for your upcoming party!

INGREDIENTS

shop these ingredients online »
Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12 back to default
Change to: Metric US
1½ cups  Flour 밀가루
½ cup 1 tbsWater 물
1½ tspGinger Powder 생강가루
¼ tspSalt 소금
4½ cupsVegetable Oil 식용유 (amount varies depending on how many you make and how big your pot is)

for syrup

¾ cupSugar 설탕
¾ cupWater 물

for optional coloring

1½ tspGreen Tea Powder (Macha Powder) (add same amount of water, can use food coloring instead)
3 ozBeet 비트 (or food coloring)
Ingredients Notes: 

Tools:
Rolling pin
Chopper or pizza cutter (or small knife)
Pot for frying
Thermometer
Long chopsticks / tongs or mesh skimmer (for frying)
Mesh basket or strainer (to drain fat)

           
instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Make simple syrup

Boil ½ cup of sugar and ½ cup of water on medium heat until it reduces to half. Take off the heat and set it aside.

image: MAJAKG01.JPG
1

Boil

  • ½ cup sugar
  • ½ cup water

Set it aside

2. Sift

Sift flour, ginger powder and salt through a sieve.
image: MAJAKG02.JPG
2

Sift

  • 1 cup flour
  • 1 tsp ginger powder
  • ¼ tsp salt

3. knead dough

Add water to the powder mix and knead the dough by hand. (Optional: Add desired coloring at this point. 1 tsp Green tea powder for green. Add additional 1 tsp water for green tea powder. Beet juice for red. Add a little less water if using beet juice.)
image: MAJAKG03.JPG
3

Add

  • 6 tbs water

Add coloring (optional)

Knead dough

4. Let it sit

Cover the dough with plastic wrap or wet kitchen towel and keep it in the fridge for 30 minutes.
image: MAJAKG04.JPG
4

Cover dough

Refrigerate image: clock.png 30 min

5. Crush pine nuts

Crush pine nuts (or your favorite nuts).
image: MAJAKG05.JPG
5

Crush pine nuts

6. Roll out

Roll out the dough to ⅛” thickness. Cut into ¾” by 2” pieces.
image: MAJAKG06.JPG
6

Roll dough

  • ⅛” thickness

Cut into

  • ¾” by 2”

7. Cut

Make 3 incisions.
image: MAJAKG07.JPG
7

Make 3 incisions in the middle

8. Shape 1

Grab one end of the cut piece.
image: MAJAKG08.JPG
8

Grab one end

9. Shape 2

Push through one of the middle opening to form twisted shape.
image: MAJAKG09.JPG
9

Insert through opening

10. Shape 3

Repeat for each piece.
image: MAJAKG10.JPG
10

Repeat

11. Preheat

Preheat vegetable oil to 300 F.
image: MAJAKG11.JPG
11

Preheat oil

300F

12. Fry

Fry the pieces until golden. Flip once in the middle of frying.
image: MAJAKG12.JPG
12

Fry until golden

13. Drain fat

Drain the fat on paper towel or a strainer.
image: MAJAKG13.JPG
13

Drain fat

14. Dip in syrup

Dip each piece in the syrup
image: MAJAKG14.JPG
14

Dip in syrup

15. Sprinkle

Sprinkle crushed pine nuts (or your favorite nuts) on top.
image: MAJAKG15.JPG
15

Sprinkle crushed pine nuts

16. Serve

Serve.
image: MAJAKG16.JPG
16

Serve