korean cookie box.
this year i created a cookie box inspired by korean flavors & snacks that i grew up with π
clockwise from top left:
λ§λ¦° μ μ£Ό κ°κ·€ μκ°μ / korean rice krispies with dried jeju mandarins
μ μμΌ μΏ ν€ / yuja (korean yuzu) linzer cookies
μ½λ°₯ / yakbap (korean sweet rice with dried nuts & fruits)
κ³λκ³Όμ / egg cookies
νμμ μ¬λΈλ / black sesame sables
λ°©μΈμ κ³Ό / korean sweet rice puffs (in the middle, store bought)
korean rice krispies with dried jeju mandarins
makes an 8x8β square
ingredients
20g granulated sugar
30g rice syrup or corn syrup
jeju mandarins, thinly sliced
Tools
large pot
spatula
8x8β baking dish lined with parchment paper
cutting board
kitchen knife
steps
make the dried jeju mandarins: bake thinly sliced jeju mandarins in the oven at 200f for 2-4 hours, flipping each slice every 30 minutes until slices are dry. alternatively, you can use any other fruit that has already been dried
prep baking dish: line a baking dish with parchment paper and lay about 9 slices of dried jeju mandarins
make the korean rice krispies: in a large pot, combine 20g granulated sugar, 30g rice or corn syrup, and 1-2 tsps of water. let the sugar completely melt on medium-low heat, do not stir the sugar mixture! once you see bubbles, lower the heat and add in 50g korean crispy rice snack and mix well until combined
quickly transfer korean rice krispies to the prepared baking dish. gently press the korean rice krispies down. let sit for a couple minutes, then transfer to a cutting board and cut into smaller pieces
enjoy!
yuja (korean yuzu) linzer cookies
makes 15-20 cookies
ingredients
cookie dough
250g all-purpose flour
88g powdered sugar, plus extra for dusting
pinch of salt
1/2 tsp baking powder
100g unsalted butter
1 egg yolk + 1/2 egg white (17g)
1/2 tsp vanilla extract
some jeju mandarin zest
store bought yuja tea jam
Tools
stand mixer or hand mixer
rolling pin
flower cookie cutter - 1 large & 1 small
spoon
mesh sieve
steps
make the cookie dough: using stand mixer/hand mixer, combine 2 cups (250g) all-purpose flour, 88g powdered sugar, pinch of salt, 1/2 tsp baking powder, 100g unsalted butter, 1 egg yolk + 1/2 egg white (17g), 1/2 tsp vanilla extract, & some jeju mandarin zest in a large bowl and mix on medium-low speed until a smooth dough forms
wrap dough in plastic wrap and chill for at least 1 hour or overnight
bake the cookies: once ready to bake, preheat oven to 340f
roll out chilled dough to about 1/8β thick and cut out an equal amount of flower shape cookies. for half of the flower cookies, cut out a smaller flower in the middle
evenly place flower cookies on a lined baking sheet
bake in the oven for about 12-15 minutes until cookies are golden
let cookies cool completely on a wire rack
assemble the cookies: place a dollop of yuja tea jam on flower cookie and place another flower cookie with smaller flower cut out directly on top and gently press down
dust with some powdered sugar
enjoy!
notes
this recipe is adapted from the little jam flower cookies recipe in la vita e dolce
in step 1, you can make the dough without a stand or hand mixer - simply combine powdered sugar, pinch of salt, and unsalted butter with a spatula. then add in 1 egg yolk + 1/2 egg white, 1/2 tsp vanilla extract, & some jeju mandarin zest, mix well combined. add in 250g all-purpose flour & 1/2 tsp baking powder and mix until a smooth dough forms. continue with step 2
feel free to omit the jeju mandarin zest or replace with lemon zest
yakbap (korean sweet rice with dried nuts & fruits)
makes 4 servings
ingredients
400g korean sweet rice/sticky rice
15 roasted & peeled chestnuts
12 jujubes
1 tbsp pine nuts
sauce:
1 tbsp sesame oil
100g brown sugar
1 tbsp soy sauce
450ml water
1 tsp kosher salt
Tools
rice cooker or pressure cooker
small saucepan (if using rice cooker)
spoon/spatula
baking dish
steps
prep the korean sweet rice/sticky rice: thoroughly wash korean sweet rice/sticky rice and let sit in water for at least 4 hours prior to cooking
make the sauce:
if you are using a rice cooker: in a small saucepan, combine 1 tbsp sesame oil, 100g brown sugar, 1 tbsp soy sauce, 450ml water, & 1 tsp kosher salt, mix well. place it on medium-low heat let sauce simmer for 5 minutes until the sugar is completely melted. transfer sauce to rice cooker
if you are using a pressure cooker: combine 1 tbsp sesame oil, 100g brown sugar, 1 tbsp soy sauce, 450ml water, & 1 tsp kosher salt, mix well. set pressure cooker to saute mode and let sauce simmer for 5 minutes until the sugar is completely melted
cook the yakbap: strain korean sweet rice/sticky rice and add to the rice cooker or pressure cooker with the sauce, along with 15 chestnuts, 15 jujubes, & 1 tbsp pine nuts. mix well
set the rice cooker & pressure cooker on high pressure and cook for about 12-15 minutes. release steam.
mix yakbap well. transfer to a baking dish. recommend letting it sit for a couple hours before serving
enjoy!
notes
full recipe credits to somssi korea
you can roll the yakbap into small balls or cut into rectangles
for garnish, top with extra jujubes and pumpkin seeds
egg cookies
makes about 28 small cookies
ingredients
20g unsalted butter, room temperature
17g powdered sugar
1 egg yolk, room temperature
1g (1/4 tsp) vanilla extract
30g cake flour
8g almond flour
1 tsp whole milk, room temperature
Tools
small mixing bowl
whisk
mesh sieve
piping bag
baking sheet lined with parchment paper
wire rack
steps
preheat oven to 320f
in a small mixing bowl, whisk together 20g butter & 17g powdered sugar until smooth and well combined
add in 1 egg yolk & 1g (1/4 tsp) vanilla extract, whisk well
sift in 30g cake flour & 8g almond flour, whisk well
add in 1 tsp whole milk, whisk well until a smooth dough forms
transfer dough to a piping bag and pipe little coin size dollops onto a baking sheet lined with parchment paper, about 28 cookies
bake in the oven for 8-10 minutes until egg cookies are golden
let egg cookies cool on baking sheet for a couple minutes, then transfer to a wire rack to cool completely
enjoy!
notes
full recipe credits to bunnify
black sesame sables
makes about 18 cookies
ingredients
black sesame sable dough
100g all-purpose flour
14g black sesame powder
2 tbsps (18g) corn starch
1/2 tsp kosher salt
1 stick (113g) unsalted butter, room temperature
75g granulated sugar
1 egg yolk
1 tsp vanilla extract
2 tbsps granulated sugar
Tools
medium bowl
whisk
stand mixer with paddle attachment
parchment paper
baking sheet lined with parchment paper
wire rack
steps
dry ingredients: in a medium bowl, whisk together 100g all-purpose flour, 14g black sesame powder, 2 tbsps (18g) corn starch, & 1/2 tsp kosher salt
in a stand mixer bowl, combine 1 stick (113g) unsalted butter and 75g granulated sugar and mix on medium speed with a paddle attachment until combined, about 2 minutes
add in 1 egg yolk and 1 tsp vanilla extract, beat on medium speed for about 30 minutes
add dry ingredients and mix on low speed until a smooth dough forms
place dough onto a sheet of parchment paper and form dough in an 8β log. wrap log with plastic wrap and chill for at least 2 hours or overnight
once ready to bake, preheat oven to 350f
slice log into even 1/2β thick coins (number will depend on the size of your log). then dip each sable in granulated sugar so that the edges are coated in sugar. evenly place sables on a lined baking sheet
bake in the oven for 16 minutes or until sables are golden
top each sable with some black sesame seeds. let black sesame sables cool on baking sheet for a couple minutes, then transfer to a wire rack to cool completely
enjoy!
notes
this recipe is adapted from the brown butter and sage sables recipe in dessert person
if you make any of these korean inspired cookies, please tag me (@_yu.jung) on instagram/tiktok - would love to see your creations!
