In a mixing bowl, combine sifted all-purpose flour, sesame oil, honey, and rice wine. Mix with your hands until the ingredients come together, then knead for 5-7 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.

In a medium saucepan, combine honey, water, and freshly grated ginger. Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the honey. Reduce the heat and let it simmer for about 10 minutes, or until the syrup thickens slightly. Remove from heat and let it cool slightly.

After resting, divide the dough into small portions and roll each into a ball or your desired shape. Place the shaped cookies on a parchment-lined baking tray.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Gently lower the shaped cookies into the hot oil, frying in batches for 3-4 minutes or until golden-brown. Remove cookies and let them drain on paper towels.

Once cooled slightly, immerse the cookies fully in the prepared ginger-honey syrup. Allow them to soak for at least 2-3 hours, preferably overnight.

Transfer the Korean honey cookies onto a serving platter. Enjoy them warm or at room temperature.