The Evolution of Traditional Korean Yakgwa: Ingredients, Recipes, and Regional Variations

Yakgwa is one of Korea’s most beloved traditional sweets, known for its long history and the care that goes into its preparation. Traditionally served during ancestral rites, holidays, and weddings, its name literally means “medicinal confection,” reflecting its origins as a treat made with healthful ingredients.

Over time, however, the ingredients, preparation methods, and uses of yakgwa have evolved. In this article, we’ll explore the differences between traditional and modern approaches, along with regional variations, to rediscover the value and charm of this timeless Korean dessert.

---

Traditional Ingredients and Preparation of Yakgwa

In the past, yakgwa was made using ingredients like wheat flour, honey, sesame oil, ginger juice, and rice wine. Ginger juice or cinnamon powder was often added to the dough for fragrance, and rice wine helped with fermentation.

The dough was shaped, deep-fried until crispy, then soaked in honey or grain syrup to absorb sweetness and moisture. Though this process was time-consuming and labor-intensive, the result was a richly flavored, chewy, and moist treat.

Traditional yakgwa often features garnishes like pine nuts or jujube slices on top. These methods have been preserved in royal court cuisine and ancestral rituals for generations.

---

How Yakgwa Has Changed in Modern Times

Modern yakgwa is now easier to make and more accessible. Instead of honey, many recipes use oligosaccharide syrup or corn syrup. Baking powder is added to the flour dough to help it rise and create a lighter texture.

The cooking method has also shifted—many now opt to bake yakgwa in the oven or air fryer instead of deep-frying, making it healthier and more convenient for home cooking.

The flavor variety has also expanded. Fusion versions using ingredients like black sesame, green tea, mugwort, sweet potato, and roasted soybean flour (injeolmi) cater to modern tastes and are popular as café desserts or gifts.

---

Traditional vs. Modern Yakgwa: A Comparison

CategoryTraditional YakgwaModern Yakgwa

Main Ingredients	Wheat flour, honey, sesame oil, ginger juice, rice wine	Wheat flour, syrup (oligosaccharide/corn), baking powder
Cooking Method	Deep-fried and soaked in honey	Fried or baked (oven/air fryer)
Texture	Chewy and moist	Crispy or soft, with diverse textures
Usage	Used in rituals and holidays	Everyday snack, café dessert, gift item

Thanks to its modernization, yakgwa has become more popular and accessible, appealing to a wider range of age groups.

---

Regional Variations of Yakgwa

Different regions in Korea have adapted yakgwa to reflect local ingredients and culinary traditions.

• Jeolla Province: Large in size and generously soaked in honey, these yakgwa are extra moist and sweet.
• Gyeongsang Province: Smaller and firmer, with a nuttier flavor and lower sweetness.
• Gangwon Province: Often made with rice flour or glutinous rice flour instead of wheat, giving them a distinctly chewy texture.
• Jeju Island: Includes tangerine syrup or juice, resulting in a refreshing, citrusy flavor.

These regional differences highlight the cultural richness of yakgwa and its significance in Korean traditional confectionery (hangwa).

---

Yakgwa Today and in the Future

As of 2025, yakgwa is no longer just a ceremonial food but a popular, health-conscious snack enjoyed in daily life.

With premium packaging, unique flavor options, reinterpretations as café desserts, and exposure on social media, yakgwa is reinventing itself as a trendy yet traditional treat. It's also gaining attention internationally as part of the growing popularity of K-desserts, contributing to the global spread of Korean cuisine.

---

Conclusion

Yakgwa is a dessert filled with tradition and heartfelt craftsmanship. While its ingredients and cooking methods have evolved over time, the meaning and value it carries remain precious.

As tradition and modernity continue to blend, yakgwa will remain a beloved symbol of Korean food culture for years to come.