Korean Yakgwa Cookie Crumble Hot Pot with Vanilla Ice Cream

A warm and comforting dessert featuring crumbled Korean Yakgwa cookies simmered in a flavorful syrup, served in individual hot pots with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£1.99

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8Yakgwa Cookies(Store-bought or homemade)

£4.00

0.3cupHoney(Good quality honey)

£0.75

2tablespoonsBrown Sugar(Light or dark brown sugar)

£0.10

1Cinnamon Stick(Adds warmth and aroma)

£0.25

1teaspoonGinger(Grated fresh ginger or 1/2 tsp ground ginger)

£0.15

0.3cupWater

0.5teaspoonVanilla Extract(Optional, enhances flavor)

£0.20

4scoopsVanilla Ice Cream(High-quality vanilla ice cream)

£1.50

2tablespoonsPine Nuts(Optional garnish)

£1.00

Total Cost

£7.95

£1.99 per serving

The Method

1
Preheat the oven to 200°F (95°C) if you want to warm the hot pots beforehand. Alternatively, you can skip this step and use room temperature hot pots.
2
Crumble the Yakgwa cookies into a small mixing bowl. Aim for small to medium-sized pieces.
3
In a small saucepan, combine honey, brown sugar, cinnamon stick, ginger, and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
4
Reduce heat to low and simmer for 5-7 minutes, allowing the syrup to thicken slightly. Remove the cinnamon stick and stir in the vanilla extract (if using).
5
If warming the hot pots in the oven, remove them and carefully divide the crumbled Yakgwa cookies evenly among them.
6
Pour the warm syrup over the crumbled Yakgwa cookies in each hot pot, ensuring the cookies are well coated.
7
Place the hot pots on a serving tray. Serve immediately with a scoop of vanilla ice cream placed on top of each portion.
8
Garnish with pine nuts before serving (optional).

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My Notes

Nutrition Information

Nutrition per serving (150g)

650 kcal / 2720 kJ

Carbs

98g

38% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

65 g

72% of RDA

Sodium

95 mg

4% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, you can add a small pat of butter (about 1 tablespoon) to the syrup while simmering.

If you don't have individual hot pots, you can use oven-safe ramekins or small bowls. Ensure they are heat-safe before placing them in the oven.

Adjust the sweetness of the syrup to your preference by adding more or less honey or brown sugar.

Experiment with other ice cream flavors like black sesame or green tea for a unique twist.

If you can't find Yakgwa cookies, you could try substituting with another type of crumbly, slightly spiced cookie. Ensure to adjust the syrup recipe as needed.

Cooking Equipment

Small Saucepan

4 Small Hot Pots (or oven-safe bowls)

Oven (optional, for warming hot pots)

Small Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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