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Maangchi's picture
Maejakgwa is a Korean traditional cookie that€™s really popular. The ingredients are very simple! The combination of 3 kinds of flavors make this cookie very special: ginger, cinnamon, and the pine nuts. The best part of this cookie is that it€™s very crunchy! If all family members sit around together after dinner and taste these cookies, the sound of crunching from each member will give so much fun! You can make this large amount of cookies in 1 hour if you use your food processor, longer if you have to knead by hand.
  Vegetable oil 2 Cup (32 tbs) (For deep frying)
  Cinnamon 1 Teaspoon, powdered
  Pine nut 2 Teaspoon
  All purpose flour 2 Cup (32 tbs) (for the cookie dough)
  Salt 1⁄2 Teaspoon (for the cookie dough)
  Sugar 1 Tablespoon (for the cookie dough)
  Ginger 1 Tablespoon, juiced (for the cookie dough)
  Water 1⁄2 Cup (8 tbs) (for the cookie dough)

To make the dough :
1. In a large stainless bowl, place 2 cups of all purpose flour, ½ teaspoon salt, 1 tablespoon sugar, 1 tbsp ginger juice and ½ cup water.
2. Knead the ingredients by hand for about 20 minutes or for about 2 minutes if you use a food processor.
3. Put the cookie dough in a plastic bag and set it aside at least for 30 minutes.
To prepare the cookie :
4. Chop 2 tablespoon of pine nuts to garnish the cookies and set aside.
5. Take the dough out from the plastic bag and roll it out with a rolling pin, into a roughly rectangular shape (about 50 cm x 40 cm, and 2 mm – or 1/16 inch - thick).
6. Cut the sheet of cookie dough into little 2 cm x 6 cm rectangles.
7. Put the leftover dough edges into a plastic bag to protect them from drying out.
8. Make 3 slits in the middle of each piece of dough.
9. Push one end of the dough through the center slit to a make ribbon shape.
10. Take the leftover dough out and spread it on the cutting board with the rolling pin.
11. Cut it into any of your favorite shapes such as triangles, squares, whatever – or use a cookie cutter.
12. Heat up vegetable oil in a wok or frying pan.
13. To check if oil is heated at right temperature put a sample of the cookie dough into the heated oil. The dough should float slowly on the surface of the heated oil.
To make the syrup :
14. Place ½ cup sugar and ½ cup water into a pot and bring to a boil over low heat for about 20 minutes. About half of the water should evaporate, so the syrup is nice and thick.

15. Turn the heat off and add 1 teaspoon cinnamon powder and stir it well.
16. Gently toss the cookies with the syrup to lightly coat them.
17. Sprinkle the chopped pine nuts on top of the cookies.

18. Serve it with tea.

Recipe Summary

Difficulty Level: 
Deep Fried
Vegan, Low Cholesterol
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
korean ginger cookie
This Christmas try some Korean ginger cookie or Maejakgwa to surprise your friends. Maangchi has a traditional cookie recipe with ginger and cinnamon for flavors and pine nuts for extra crunch. She is using a food processor for easy dough preparation and gives a nice shape to the cookie. The shape is very different and interesting but it need a lot of practice to make them perfectly. Nevertheless, these cookie look awesome to look at and delicious to eat.

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Average: 3.7 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1449 Calories from Fat 468

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 976.6 mg40.7%

Total Carbohydrates 214 g71.3%

Dietary Fiber 10.1 g40.3%

Sugars 16.4 g

Protein 28 g55.3%

Vitamin A 0.4% Vitamin C 1.7%

Calcium 9.2% Iron 70.4%

*Based on a 2000 Calorie diet

Maejakgwa Recipe Video, Korean Ginger Cookie