명인 약과 "집청" 비율만 알면 쉽게 만들 수 있어요! 돈주고도 못사먹는 맛이에요

🍯 Old-fashioned yakgwa, packed with memories. In the past, it was a precious snack only available on holidays and special occasions. Now, you can make it at home, anytime, with care. The taste of that chewy, nutty, and sweet yakgwa from back then. One bite will bring back fond memories of sitting on your grandmother's porch as a child. 🥣 [Ingredients] 350g rice syrup (rice syrup) 100g sugar 70g corn syrup 250g wheat flour (all-purpose flour) 4 pieces ginger 1/2 teaspoon ground cinnamon 🍯 Making jipchae (Key ratio for moist yakgwa dough) 1.5 cups (approximately 350g) rice syrup + 70g corn syrup + 120ml water + 4 pieces ginger Place the rice syrup, corn syrup, water, and ginger in a pot and bring to a gentle boil. Simmer over low heat for 5-6 minutes, and the ginger aroma will gently dissipate, creating a deep flavor. This is the jipcheong (Korean ginger paste). It's the key ratio for yakgwa, used in both the batter and the final syrup. 📚 *Mom's Home Cooking Cookbook is out!* Medically prepared over the course of a year, this book is packed with recipes for popular side dishes, seasonal home cooking, special dishes, and even *tips* not featured in the video. I wholeheartedly recommend it to all of you who love "Mom's Home Cooking." 🔗 [Go to the cookbook] https://naver.me/xkqXh5ob #Yakgwa