In a large bowl, combine the All-Purpose Flour with a pinch of Salt.
Add Sesame Oil, Honey, Soju and a splash of Ginger Juice, then slowly mix in enough Water to form a soft, slightly tacky dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes. Cover and let rest for 20–30 minutes to relax the gluten.
Roll the dough about 1 cm (3/8 in) thick and cut into rounds or rectangles. Press a shallow pattern into each piece with a fork or chopstick—the grooves will hold the syrup and give a nice traditional look.
Heat Neutral Oil in a deep pot to medium temperature (about 160–170°C / 320–340°F). Fry the shaped dough in batches, turning once, until they are puffed and golden brown on both sides, about 3–5 minutes per batch. Drain on a wire rack or paper towel.
While the pieces cool slightly, make the syrup: in a saucepan combine additional Honey with Rice Syrup and Water. Add a Cinnamon Stick, slices of Ginger, and a small pinch of Salt.
Bring the syrup to a gentle simmer and cook for 5–8 minutes until it thickens slightly and the flavors meld; keep it warm but not boiling hard.
Place the warm fried cookies into the warm syrup and turn to coat each piece thoroughly. Let them soak for 10–20 minutes, turning occasionally so they absorb the syrup and become glossy.
Remove the yakgwa to a rack to drain and, while still tacky, press a few Pine Nuts onto the tops as garnish.
Allow the yakgwa to cool completely and rest for a few hours (or overnight) so the syrup sets and the flavors develop. Store in an airtight container at room temperature.
