Gaeseong juak is a traditional Korean dessert made by shaping glutinous rice flour into rounds, deep-frying them to a golden crisp, then soaking them in a sweet syrup. Its crispy and chewy texture, gentle ginger aroma and rich sweetness from rice syrup offer a full taste of Korean tradition in a single bite.
Try this recipe by Jjilae.
Jjilae is a digital creator specializing in traditional Korean desserts. Check out more recipes on the YouTube channel Jjilae.
Source: "Beautiful, Delicious & Easy: Korean Desserts Made Simple" by Jillae (Kyunghayng BP)
Ingredients:
- 200 grams glutinous rice flour
- 30 grams all-purpose flour
- 30 grams sugar
- Appropriate amount hot water
- One pinch salt
- 30 grams unpasteurized rice wine (saeng makgeolli)
- Appropriate amount frying oil
Syrup ingredients:
- 200 grams rice syrup
- 70 grams water
- 10 grams ginger
Decoration ingredients:
- 1 to 2 jujubes
- 15 pumpkin seeds
Instructions:
Sift the glutinous rice flour and all-purpose flour, then mix in the sugar, salt and unpasteurized rice wine. Gradually add hot water and knead until half-cooked dough forms.
Let the dough rest in the refrigerator for 15 minutes.
In a saucepan, combine rice syrup, water and ginger. Simmer until the syrup thickens slightly but still flows, then cool.
Divide the rested dough into 20-gram portions, shape into flat rounds, and use chopsticks to make a hole in the center. Fry in oil at 120 degrees Celsius. When the dough rises to the surface, slowly raise the temperature to 160 C and fry until golden.
Soak the fried cakes in the syrup for 30 minutes.
Let them dry on a rack for about 2 hours, then garnish with sliced jujubes and pumpkin seeds.
