Yakgwa

Sift the all-purpose flour into a large mixing bowl.

In a separate small bowl, combine the sesame oil, 30g honey (or jocheong), cheongju (or soju), 10g fresh ginger juice, and salt. Whisk until well combined.

Pour the liquid mixture into the sifted flour. Mix gently with your hands until a shaggy dough forms. Be careful not to over-knead, as this can make the yakgwa tough. The dough should be slightly crumbly but hold together.