Whole milk freezes solid in a shallow tray overnight. The frozen milk shaves into a fluffy snow (an ice-shaving machine is ideal; a powerful blender pulsed briefly is the alternative). Piled into a large bowl. Topped with sweet red bean paste (pat), a drizzle of sweetened condensed milk, fresh fruit pieces, chewy mochi balls (or short-grain rice cake squares), a dusting of injeolmi (sweet soybean flour). Eaten quickly, the ice melts.
A simple cake-style batter, flour, eggs, milk, sugar, butter, is whisked to a smooth pourable consistency. Filling: sweet red bean paste (pat) is rolled into 12 small balls; each ball receives a walnut half pressed into its centre. Baked in a walnut-mould pan (12-cavity, sometimes called "Korean walnut pan" or use a 12-cup muffin tin lined with paper), the batter goes in half-full, the filling sits on top, more batter is added over. Baked for 12-15 minutes at 180°C; tapped out of moulds; cooled.
A dough of flour, sesame oil, honey, sugar, soju (Korean rice wine), and a pinch of cinnamon and ginger rubs together, yakgwa dough is sandy, not stretchy (no gluten development is desired). Rests for 30 minutes. Rolls 8 mm thick; cuts into 3 cm flower shapes with a cutter. Pricks each piece with a fork or knife (helps the syrup soak in). Fries in two stages: gentle 110°C heat first to swell the dough; then 160°C to crisp. While frying, syrup of honey, rice syrup (or maple/corn), water and ginger simmers briefly. Hot fried cookies dunk into warm syrup; rest for 1 hour to absorb; lift onto a rack to drain excess.