Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (60ml) toasted sesame oil
  • 3 tbsp (42g) honey
  • 2 tbsp (16g) cinnamon powder
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) soju
  • 1/2 cup (170g) honey
  • 1/2 cup (120ml) Korean rice syrup
  • 1/4 cup (60ml) water
  • 1 tsp (2g) ground ginger
  • 1 cinnamon stick

Instructions:

  1. Combine honey, rice syrup, water, ginger, and the cinnamon stick in a saucepan. Bring to a gentle simmer over medium heat for 5–8 minutes until slightly thickened. Remove from heat and let it cool to room temperature.
  2. Whisk together melted butter, sesame oil, and honey. Sift in flour, cinnamon, and salt. Fold in the soju. Mix until a soft dough forms, but do not overwork. Wrap in plastic and chill for 1 hour.
  3. Roll the dough to 1/2 inch (1.3cm) thickness. Cut into shapes using a mold or knife.
  4. Heat oil to 320°F (160°C). Fry the cookies in batches until they reach a deep golden-brown mahogany color.
  5. Immediately transfer the hot cookies into the cooled ginger-honey syrup. Let them soak for at least 2 hours or overnight in the fridge.