Yakgwa

Directions

For Syrup:

1. Combine the rice syrup, honey, and water in a medium saucepan or frying pan. Bring to a boil over medium heat, stirring occasionally. 
2. Remove from heat once mixture boils.
3. Add ginger and set mixture aside.

For Dough:

4. Combine the flour, salt (if using), and sesame oil in a large bowl. Mix thoroughly with your hands.
5. Combine the soju and honey in a small bowl. Mix well until honey is dissolved.
6. Pour honey mixture into flour mixture. Gently press to form a ball of dough. 
7. On a floured surface, divide dough in half. Roll out half the dough into a rectangle about ¼-inch thick. Cut dough into diamond shapes.
8. Fry dough pieces in 210°F oil. The pieces should stay at the bottom until they puff up and rise.
9. When all pieces have risen to the surface, raise heat to medium-high. Continue frying until pieces are dark brown.
10. Remove yakgwa from pan and place directly into syrup.
11. Roll pieces in syrup to ensure they are completely covered. Let the yakgwa rest for 2–3 minutes in the syrup. 
12. Place the coated yakgwa on a serving dish.
13. Sprinkle it with chopped pine nuts and serve.