Traditional Gaeseong Juak with Makgeolli (About 16)

Sift 200 g glutinous rice flour with 30 g wheat flour. Mix in 30 g sugar, a pinch of salt and 30 g fresh makgeolli. Add hot water only 1 tbsp at a time until the dough holds together without crumbling; total water depends on flour moisture.

Cover and refrigerate dough for 15 minutes. Simmer 200 g rice syrup, 70 g water and 10 g sliced ginger until slightly thickened but still pourable, then cool.

Divide dough into roughly 20 g portions, shape into flattened rounds and press a small indentation on top with a chopstick. Yield is around 16 pieces depending on added water.

Fill a deep pot with oil below half its height and heat to about 120°C using a thermometer. Fry a few dry dough pieces at a time; after they rise, gradually increase oil temperature toward 160°C until light golden. Lower heat immediately if oil smokes.

Drain fried cakes and soak in the cooled ginger rice syrup for about 30 minutes. Cool overly hot syrup before handling to prevent burns.

Drain on a rack for about 2 hours until excess syrup drips off and the surface sets. Garnish with sliced jujube and pumpkin seeds. Do not leave finished food at room temperature for an extended period.