In a large mixing bowl, combine the sifted flour, sesame oil, honey, and rice wine. Mix until they start to come together, then knead for 5-7 minutes. Cover and let rest for 30 minutes.

Prepare syrup by combining honey, water, and grated ginger in a saucepan. Bring to a gentle boil, then simmer for about 10 minutes until it thickens slightly. Let cool.

Divide dough into portions, roll each into your desired shape, and place on a parchment-lined baking tray.

Heat vegetable oil in a deep pan to 350°F (175°C). Fry cookies for 3-4 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.

Immerse fried cookies in syrup while warm and soak for at least 2-3 hours or overnight for better flavor absorption.

Arrange cookies on a platter and serve warm or at room temperature, ideal for sharing or with a warm drink.