If you’d like to take a little of Jang home with you, chef Dana has been so kind as to share the recipe for her signature dessert: Kkwabaegi Doughnuts. You can check out all the details below, and there’s even a video tutorial, here.

DANA’S KKWABAEGI RECIPE

Makes around 18 doughnuts

INGREDIENTS:
Flour 300g
Caster sugar 50g
Unsalted butter 50g (melted)
Pinch salt
1 egg
Whole milk 140ml (warmed)
Yeast 6g
Vegetable oil for deep frying

METHOD:
1. To make the dough, combine warm milk, sugar, yeast and melted butter together in a bowl.
2. Mix with flour, salt and egg until it becomes a dough and knead well.
3. Cover the dough and leave to rise for 30 minutes.
4. Portion the dough into 30g portions, sprinkle your surface with flour and then roll out and twist your dough into the traditional kkwabaegi shape as shown in the video.
5. Once ready, leave them to rise for another 30 minutes.
6. Fry the doughnuts in oil at 160°C until they are golden brown and toss them in sugar to finish.
7. Plate with Biscoff crumble and salted caramel ice cream.