Maejakgwa (ginger-glazed twisted cookies) recipe - ingredients, nutrition and when to eat it
Maejakgwa is a traditional confection made by rolling wheat-flour dough thin, frying it, and coating it with rice syrup.
Maejakgwa is a traditional confection made by rolling wheat-flour dough thin, frying it, and coating it with rice syrup. Its subtle ginger aroma and crisp exterior make it lovely with afternoon tea or as a sweet dessert.
Snacks & desserts · 35 minutes to cook
Nutrition (per 144g serving): 481.2 kcal · protein 6.4g · carbohydrate 77.2g · fat 15.7g · sodium 6.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough is rolled too thick, it will be difficult to make the inside crisp.
Tips: If the oil is too hot, the outside will brown too quickly, so keep the heat at medium-low.
Tips: The syrup can harden if boiled too long, so boil it briefly just before adding the maejakgwa.
Tips: Spread the finished maejakgwa out to cool without letting the pieces touch so they stay crisp longer.
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Ingredients (1 serving)
- Flour — 60 g
- Ginger — 5 g
- Water — 30 ml
- Cooking oil — 3 Tbsp
- Rice syrup — 25 g
- Sugar — 8 g
- Ground cinnamon — 0.5 tsp