In a large mixing bowl, combine sifted all-purpose flour, sesame oil, honey, and rice wine. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough rests, prepare the syrup by combining honey, water, and freshly grated ginger in a saucepan. Bring to a gentle boil and let it simmer for about 10 minutes.

Remove the saucepan from heat and let the syrup cool slightly.

Once rested, divide the dough into small portions and shape each into desired forms.

In a deep pan, heat vegetable oil to 350°F (175°C). Fry the shaped cookies for 3-4 minutes until golden brown. Remove and drain on paper towels.

Immerse the fried cookies in the ginger-honey syrup, coating fully, and soak for at least 2-3 hours or overnight.

After soaking, remove the Yakgwa from the syrup and place them on a serving platter. Enjoy warm or at room temperature.