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.

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.

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.

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.

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.