In a large mixing bowl, combine 2 cups of all-purpose flour, ¼ cup of sesame oil, ¼ cup of honey, ¼ cup of rice wine, ½ teaspoon of ginger powder, and ¼ teaspoon of salt. Mix until a smooth dough forms, about 3-5 minutes.

Divide the dough into small portions, roll each piece into a log and cut them into desired shapes. Place shaped Yakgwa on a parchment-lined tray.

In a deep frying pan, heat enough oil to submerge the Yakgwa. Test the temperature with a small piece of dough; it should bubble vigorously when ready.

Fry the shaped Yakgwa in batches for about 3-5 minutes on each side or until golden brown. Remove and drain excess oil on paper towels.

In a saucepan, combine 1 cup of honey, 1 cup of water, and 1 tablespoon of sliced fresh ginger. Bring to a gentle boil, then simmer for about 5 minutes.

Immerse the fried Yakgwa in the ginger-honey syrup and let them soak for at least 2-3 hours, turning occasionally for uniform soak.