Korean Traditional Donut, Gaeseong Juak

Grate one apple and strain it through a sieve to extract the juice.

In a pot, combine the apple juice, grain syrup, and ginger.

Simmer the mixture for 1 minute, then let it cool.

Once the syrup has cooled, add honey and mix well.

In a large bowl, combine glutinous rice flour, sugar, and salt.

Add boiling water and mix lightly.

Add makgeolli and knead the dough until it's smooth and doesn't fall apart.

Roll the dough into a log and divide it into 15g pieces.

Roll each piece into a ball, press the center so it doesn't swell too much, and then make a small hole in the middle.

Heat cooking oil to 140°C.

Gradually fry the donuts, turning them over, until they are golden brown.

Once brown, take the donuts out and place them on a paper towel to drain excess oil.

Soak the fried donuts in the prepared syrup for 30 minutes.

Place the Juak on a cooling rack to drain the excess syrup.

Garnish with a piece of jujube or nut and serve.