해먹으리(Hemogry) - How to Make Crispy and Chewy Gaeseong Juak (Korean Donuts)

Sugar50g

Cinnamon stick1piece

Grain syrup300g

Makgeolli50g

Ginger juice1tablespoon

Hot water5tablespoons

All-purpose flour50g

Cooking oilappropriate amount

Wet glutinous rice flour250g

Pumpkin seedsappropriate amount

Salt1teaspoon

✍️ Notes

Notes are saved automatically

1. Making the Syrup

2. Preparing the Dough

3. Shaping the Doughnuts

4. Frying the Doughnuts

5. Glazing and Finishing

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

🍴 Other people's forked recipes

No other recipes found.

👀 How about these recipes?

Twisted Korean doughnuts (Kkwabaegi: 꽈배기)

Maangchi

180Min

Korean Traditional Donut, Gaeseong Juak

김상궁의 수랏간

50Min

Shio pan (salted bread) makes a comeback as pandemic baking trend | Comfort Cooking

The Straits Times

120Min

Making Salt Butter Rolls

르꼬르동 블루 제빵사 랄라의 건강빵 만들기

65Min

If you're looking for a simple snack, definitely try making it! The ingredients are very simple!

Dubai Chocolate Mochi

Catherine.desserts

40Min

2 Ingredient Mochi Ice Cream

Single Serve Air Fryer Cookies

Catherine.desserts

15Min

Korean Salt Bread (Shio Pan / Sogeumppang)

KRUA dot CO

180Min

Famous Japanese Salted Butter Roll (Shio Pan)

Sunday Baking

165Min

How to Make Crispy and Chewy Gaeseong Juak (Korean Donuts)

How to Make Crispy and Chewy Gaeseong Juak (Korean Donuts)

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Making the Syrup

Add cinnamon sticks, grain syrup, and ginger juice to a pot.

Boil the syrup over medium heat, then reduce to low heat when white foam appears.

Cook until the syrup thickens and holds its shape when dripped. Then, let it cool completely.

2. Preparing the Dough

Sift all-purpose flour and wet glutinous rice flour into a large bowl.

Add sugar and salt to the sifted flour and mix them together.

Add makgeolli and hot water to the mixture. The amount of water may vary, so add it gradually.

Knead until a smooth dough forms that does not stick to your hands.

Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.

3. Shaping the Doughnuts

Divide the rested dough into 15-20g portions and cover them to prevent drying.

Roll each portion of dough into a smooth ball.

Using a thick chopstick, poke a hole through the center of each dough ball to create a donut shape.

4. Frying the Doughnuts

Preheat the cooking oil to 120°C.

Carefully place the shaped dough into the oil. Once they float and the oil starts to bubble, increase the temperature to 160°C.

Fry the doughnuts, flipping them occasionally, until they are golden brown on all sides.

Remove the fried doughnuts from the oil and place them on a cooling rack to drain excess oil.

5. Glazing and Finishing

Transfer the drained doughnuts into the cooled syrup.

Gently stir to coat all doughnuts evenly with the syrup. Let them soak for 30 minutes to 1 hour, turning them occasionally.

Place the glazed doughnuts on a cooling rack and let them dry at room temperature for 1-3 hours.

While the syrup is drying, garnish the top of each doughnut with a pumpkin seed.

✍️ Notes

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?