Mika's Korean Sesame Seed Cookies Ggae Gwa Ja
Discover the irresistible charm of *Mika's Korean Sesame Seed Cookies (Ggae Gwa Ja)*, a beloved traditional treat that combines crunchy texture with nutty, toasted sesame flavor. Perfectly handmade, these golden-brown cookies boast a delightful balance of sweet and savory notes, enhanced by a drizzle of fragrant sesame oil and a hint of honey. Shaped into crispy rectangles or intricate twisted designs, they’re deep-fried to perfection for a satisfyingly crunchy bite. Finished with a dusting of powdered sugar, these authentic Korean cookies are ideal alongside a steaming cup of tea or as a unique snack to impress family and guests. Quick and easy to prepare in under an hour, this recipe captures the essence of Korean home-baking while celebrating the timeless appeal of sesame seeds.
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Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 50 grams Sugar
- 0.5 teaspoon Salt
- 50 grams Toasted sesame seeds (black and white mix, optional)
- 2 tablespoons Sesame oil
- 2 large Eggs
- 1 tablespoon Honey
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and toasted sesame seeds until evenly combined.
Step 2
In a separate bowl, beat the eggs lightly, then add sesame oil and honey. Mix until well combined.
Step 3
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too dry or crumbly, add 1-2 teaspoons of water as needed to bring it together.
Step 4
On a lightly floured surface, knead the dough briefly until smooth. Cover it with plastic wrap and let it rest for 10 minutes.
Step 5
Roll out the dough to about 5mm (0.2 inch) thickness. Use a cutter or a knife to cut into small rectangles, approximately 2x4 cm (0.8x1.6 inches). Alternatively, you can create traditional twisted shapes by cutting thin strips and twisting them before pressing the ends together.
Step 6
Heat vegetable oil in a deep pan over medium heat until it reaches about 170°C (340°F). To test the temperature, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
Step 7
Fry the cookies in small batches, making sure not to overcrowd the pan. Cook each batch for 2-3 minutes, or until golden brown and evenly cooked. Use a slotted spoon to remove the cookies and let them drain on paper towels.
Step 8
Allow the cookies to cool completely. If desired, dust them lightly with powdered sugar for extra sweetness.
Step 9
Serve the cookies with tea or coffee, or store them in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (971.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6088.1 |
| Total Fat 571.5g | 0% |
| Saturated Fat 83.4g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 372mg | 0% |
| Sodium 1782.8mg | 0% |
| Total Carbohydrate 251.8g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 83.2g | |
| Protein 44.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 399.0mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 514.4mg | 0% |
Source of Calories