In a large mixing bowl, combine all-purpose flour, sesame oil, honey, rice wine, baking powder, and ground ginger. Mix until a cohesive dough forms.

Dust your work surface with flour and divide the dough into equal parts. Roll each piece into shapes about ¼ inch thick.

Heat cooking oil in a deep pan to fry the shaped Yakgwa for 3-4 minutes until golden-brown.

In a separate saucepan, combine honey, water, and ground ginger. Heat over medium-low until well blended, about 5 minutes.

Transfer the fried Yakgwa into the warm syrup, ensuring each piece is well coated. Soak for at least 2-3 hours.

Remove Yakgwa from syrup and serve on a platter. Enjoy with tea.