Prepare the Ginger-Honey Syrup: In a saucepan, combine honey, rice syrup, water, sliced ginger, and the cinnamon stick. Bring to a simmer over medium heat, then reduce to low and infuse for 15-20 minutes. Remove from heat and let it cool completely.

Make the Cookie Dough: In a large bowl, whisk together flour, sugar, salt, ginger powder, and cinnamon powder. In a separate bowl, mix sesame oil and soju. Pour wet ingredients into dry and gently mix with your hands until a shaggy dough forms. Do not overwork.

Shape the Dough: Turn the dough onto a clean surface and gently fold it 4-5 times. Pat it into a 1/2-inch thick rectangle. Cut out shapes with a cookie cutter and poke a hole in the center of each.

Fry the Cookies (First Stage): Heat oil in a pot to 210-230°F (100-110°C). Carefully add the cookies. Fry for 5-6 minutes until they float to the surface.

Fry the Cookies (Second Stage): Once floating, increase heat to bring the oil to 285-300°F (140-150°C). Fry for another 5-7 minutes, turning, until deep golden brown.

Soak in Syrup: Remove cookies from oil, drain briefly, and immediately place the warm cookies in the cooled syrup. Let them soak for at least 2-4 hours, or overnight.

Garnish and Serve: Remove from syrup, let excess drip off, and garnish with a pine nut in the center. Serve and enjoy.