Sift 2 cups of flour into a bowl and mix in 2 tablespoons of sesame oil, 1 tablespoon of cooking oil, and 1/4 teaspoon of cinnamon powder. Using your hands, combine the flour with the oil until evenly coated and no lumps remain, then sift again.
2
Prepare the liquid mixture by combining 3 teaspoons of ginger juice, 1/4 teaspoon of salt, a pinch of black pepper, 1/4 cup of honey, and 1/2 cup of soju in a bowl. Stir continuously until the honey is completely dissolved.
3
Pour the liquid mixture into the flour mixture and stir until a dough forms. Avoid overworking the dough to prevent too much gluten development, which would make it difficult to shape and prevent the layered texture.
4
Shape the dough into rectangles or other desired shapes, then cut into squares or individual pieces. Poke small holes into each cookie with a toothpick or skewer to allow steam to escape and the cookie to expand evenly while frying.
5
Prepare the syrup by combining 1 teaspoon of ginger juice, 1/2 cup of water, 1/2 cup of rice syrup, 1 tablespoon of sugar, and 1/4 teaspoon of cinnamon powder in a pot. Heat until boiling and the syrup becomes smooth and slightly thickened.
6
Heat oil to approximately 250°F over medium heat until small bubbles begin to form on the surface. Carefully place the cookies into the hot oil. Once they float, flip them to cook the other side until light brown.
7
Increase the heat to medium-high and bring the oil temperature to 330-350°F, then fry the cookies again for a couple of minutes until both sides are a beautiful golden brown.
8
Remove the fried cookies and place them in the syrup, stirring to coat each cookie evenly and thoroughly.
9
Transfer the syrup-coated cookies to an airtight container and let them soak for at least 3-4 hours or overnight, occasionally flipping them to ensure even absorption. You can drain the excess syrup before serving.
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