Traditional Fried Glutinous Rice Cookies, a Sweet Korean Snack

In a large bowl, combine the glutinous rice flour and salt. Gradually add the soju and 100ml of water, mixing until a soft, pliable dough forms. Knead gently for a few minutes until smooth.

Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.

On a lightly floured surface, roll out the dough to about 0.5 cm thickness. Cut the dough into small squares or rectangles (approximately 3x3 cm). Prick each piece a few times with a fork to prevent excessive puffing.

Heat the frying oil in a deep pot or wok to 130°C. Carefully fry the Yugwa pieces in small batches. They should puff up and become lightly golden. Remove them with a slotted spoon and set aside.

Increase the oil temperature to 160°C. Return the pre-fried Yugwa to the hot oil and fry again until they are golden brown and crispy. Remove and drain excess oil on paper towels.

In a separate small saucepan, combine the rice syrup (or honey), sugar, and 50ml water. Heat over medium-low heat, stirring until the sugar dissolves and the mixture thickens slightly into a syrup.

Dip each fried Yugwa into the warm syrup, ensuring it's fully coated. Immediately sprinkle with toasted sesame seeds while the syrup is still wet. Place on a wire rack to cool and allow the syrup to set.