Whisk the all-purpose flour, sweet rice flour, and cinnamon together in a large bowl.

Drizzle in the sesame oil and rub it through with your fingertips until the mixture looks like damp sand.

In a separate bowl, stir together the hot water, honey, sugar, and salt until the sugar starts to dissolve.

Pour this mixture into the flour bowl, then fold gently with a spatula just until a dough forms. Do not knead. The dough should feel a little dry, but it should hold together when pressed. Wrap it well and chill for 1 hour.

Combine the rice syrup, honey, ginger slices, cinnamon, and water in a deep saucepan.

Bring it to a boil, then lower the heat and simmer for 8 to 10 minutes until it thickens and drips slowly from a spoon.

Let it cool completely.

Divide the dough into about 20 pieces, each around 25 g. Press each piece into a yakgwa mold and smooth the top.

Prick a few holes in the back with a toothpick so the oil can reach the center, then release the cookie from the mold.

Heat the neutral oil to 265°F. Fry the cookies pattern-side up for about 5 minutes per side, or until they are lightly golden.

After frying, drain them on a rack so extra oil can drip off.

While the cookies are still warm, stand them upright in a container.

Pour the cooled syrup over them so most of each cookie is submerged.

Cover and soak for 24 to 48 hours, turning them every few hours for even soaking.

Lift the cookies out of the syrup and place them on a rack for 3 to 4 hours so the extra syrup can drip away.

Sprinkle the tops with sesame seeds before serving, if desired.