Maejakgwa (ginger cookies)

Method12 steps

1. 1

   Step 1: Choose a plain white batch OR one bicolor batch (white/green OR white/red). Make ginger (1 tsp) water (4 tbsp) for the chosen batch by stirring 1 tsp grated ginger into 4 Tbsp water and straining away the fibers. Use all 4 Tbsp for a plain batch, or divide 2 Tbsp for each half of the bicolor route.

   Uses 1 tsp grated ginger for extraction · 4 tbsp water for ginger extraction

   
2. 2

   Step 2: Plain white route only: sift the 1 cup flour with a little white-dough salt (to taste). Add the 4 Tbsp prepared ginger water and knead until no dry flour remains. Add extra water only if needed, a teaspoon at a time; dough should be dry and stiff for shaping. Cover and rest for 30 minutes. Skip the two bicolor options and their combining step, then continue with the common syrup and shaping steps.

   Rest plain dough · 30 minUses 1 cup flour (about 140 g) for full white batch, or half for bicolor white dough · A little salt for white dough, to taste · Prepared ginger water · Extra water only if dough needs it, a teaspoon at a time

   
3. 3

   Step 3: White/green route instead of the plain batch: make white half-dough with 1/2 cup (70 g) of the white-batch flour (1/2 cup), a little white-dough salt and 2 Tbsp prepared ginger water. Separately make green half-dough with its 1/2 cup flour, 1/8 tsp salt, 1 tsp green tea powder and the other 2 Tbsp ginger water. Knead each until no dry flour remains, adding extra water only by teaspoons if necessary. Cover and rest both doughs for 30 minutes; skip the white/red option.

   Rest selected white/green dough · 30 minUses 1/2 cup white-batch flour · A little white-dough salt · 1/2 cup flour (about 70 g) for green half-batch · 1/8 tsp salt for green half-batch · 1 tsp green tea powder for green half-batch · Prepared ginger water divided between white and green · Extra water only if dough needs it, a teaspoon at a time

4. 4

   Step 4: White/red route instead of plain or green: make white half-dough with 1/2 cup (70 g) of the white-batch flour (1/2 cup), a little white-dough salt and 2 Tbsp ginger water. Boil the beet (1 slice) slice in its separate 1/4 cup water until reduced by half (about 2 Tbsp), then add the remaining 2 Tbsp ginger water and simmer 1 minute. Cool this liquid. For the red half, knead its 1/2 cup flour and 1/8 tsp salt with 2 Tbsp of the cooled beet-ginger liquid, as the source red-dough list specifies; reserve unused liquid for another use. Add extra water only by teaspoons if dough needs it. Cover and rest both doughs 30 minutes.

   Rest selected white/red dough · 30 minUses 1/2 cup white-batch flour · A little white-dough salt · 1/2 cup flour (about 70 g) for red half-batch · 1/8 tsp salt for red half-batch · 1 slice beet for red-water extraction · 1/4 cup water for optional red-beet extraction · Prepared ginger water: 2 tbsp white; 2 tbsp beet extraction · Extra water only if dough needs it, a teaspoon at a time

5. 5

   Step 5: For either bicolor route only, pair equal portions of rested white and selected colored dough. Keep the paired colors together when rolling each portion into the rectangles described in the common shaping steps. Plain white dough skips this combining step.

   Uses Rested white/green dough if selected · Rested white/red dough if selected

   
6. 6

   Step 6: Over medium low heat in a small saucepan, bring the sugar (1/4 cup), syrup and water (1/4 cup) to a boil over medium low heat. Continue to simmer until the syrup is reduced to half, about 4 to 5 minutes. Remove from the heat.

   Simmer Syrup · 5 minUses 1/4 cup sugar for syrup · 1/4 cup water for syrup · 1 tbsp corn syrup, or maple/honey/oligo/rice syrup

   
7. 7

   Step 7: Dust a board with extra flour. Divide the plain rested white batch into two equal pieces, keeping one covered while working with the other. For bicolor dough, work with half of the paired white/colored dough at a time, keeping the remainder covered. Roll each working piece into a thin rectangle about 5 by 8 inches.

   Uses Rested plain white dough if selected · Rested paired bicolor dough if selected · Extra flour to dust the board

   
8. 8

   Step 8: Cut the rectangle in half lengthwise, and then cut each half into about 6 1-inch small rectangles.

   Uses Rolled dough rectangles

   
9. 9

   Step 9: Fold a piece in the middle. From the folded side, make a slit in the middle, and then a shorter slit on each side of the middle slit.

   Uses Cut dough rectangles

   
10. 10

    Step 10: Unfold a cut piece and gently push one end through the middle slit to form the ribbon. Repeat for every piece, then roll, cut and shape the remaining covered dough in the same way.

    Uses Slit dough pieces

    
11. 11

    Step 11: Pour about 1 inch of oil into a heavy bottom pan. When the oil is hot (275°F/135°C), drop the pieces in one at a time. Cook for about 3 minutes. Remove and briefly set them on a wire rack or in a strainer.

    Fry Cookies · 3 minUses Shaped ribbon cookies · About 1 cup frying oil in a small skillet; enough for 1-inch depth

    
12. 12

    Step 12: Coat with the syrup while still warm. Sprinkle with the optional pine nuts (1 tsp) on top.

    Uses Warm fried cookies · Prepared coating syrup · 1 tsp finely chopped pine nuts, optional garnish