Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Gaeseong Juak
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 32 to 34 small doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Gaeseong juak is a traditional Korean rice cake that originated in Gaeseong, a historic city in Korea. A dough of glutinous rice flour is shaped into small, round pieces and fried doughnut-style. The outside becomes lightly crisp while the inside remains nicely chewy and soft. The fried juak are coated in a sweet syrup, often made with rice syrup or honey, which gives them a glossy and sticky finish. Gaeseong juak have typically been a confection served during celebrations and important occasions, but today the treats are trendy as Koreans rediscover traditional desserts, sometimes incorporating modern flavors and presentations.
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 32 to 34 small doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Dough:
Syrup:
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Directions
Special equipment:
a deep-fry thermometer- For the dough: Whisk together the rice flour, all-purpose flour, sugar and salt in a large mixing bowl. Pour in the stirred rice wine and mix with a wooden spoon until big craggy bits form. Immediately pour in the hot water and quickly stir. The mixture will look dry at this point with bits of dry flour at the bottom of the bowl. Switch to your hands and knead until it comes together in a ball, about 5 minutes. If it is still too dry to come together, add 1 more tablespoon hot water. It should feel slightly stiff and tough, rather than smooth and bouncy like bread or pasta dough. Cover the dough with a clean dry towel and let rest for 30 minutes.
- Meanwhile, for the syrup: Combine the rice syrup, sugar and ginger in a medium saucepan and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer until the temperature reaches 225 degrees F on an instant-read thermometer or candy thermometer. Keep the syrup warm until needed, but do not boil or over-reduce.
- Tear off about a tablespoon of the dough and roll it into a ball between your palms. It may break apart as you roll, but that's okay — pinch and gather it into a ball. Once you have a ball, place it on a sheet pan and poke a hole in the middle with a chopstick. Cover the sheet pan with a clean dry kitchen towel and continue with the remaining dough.
- Fill a large Dutch oven halfway with oil and heat over medium-high heat until a deep-fry thermometer registers 250 degrees F. Line a baking sheet with a wire rack.
- Working in 3 batches, gently slide doughnuts into the oil. Most will sink and stick to the bottom; let them cook on the bottom of the pot for a minute, then wiggle a chopstick or small offset spatula underneath each to release it from the bottom. Flip the doughnuts as needed and gently swirl them in the pot to ensure even cooking. Fry until the doughnuts puff and swell until doubled in size and are more white and opaque, 5 to 7 minutes. Remove from the fryer and transfer to the wire rack to drain. (Do not drain on paper towels as the doughnuts will stick to paper.)
- Increase the heat to high and continue to heat until the oil registers 350 degrees F. Working in 3 batches again, slide in the doughnuts. Swirl and flip them every minute until they're crusty, golden brown, puffed on all sides and float to the top with little to no bubbles around the sides, 4 to 6 minutes per batch. Let drain on the rack and blot with paper towels to remove excess oil.
- Once the doughnuts are cool enough to handle, line another sheet pan with a wire rack. Drop the doughnuts one at a time in the warm syrup and carefully lift and place on the rack. You can use whatever tool is easiest, like a slotted spoon, or even your hands protected by disposable gloves as long as you're sure the syrup is just warm, not hot. Work carefully so you don't squash the doughnuts as you lift them out of the glaze. Let the excess glaze drain off. Place a pepita in the center of each. Serve immediately.
Cook’s Note
Makgeolli is slightly bubbly and sparkly, so don't shake it vigorously before adding it to the dough. Whisk the drink just to make it homogenous, combining the sediments and alcohol.
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