Korean Kkul Tarae Honey Threads
Kkul tarae is a traditional Korean confection made by boiling rice syrup, corn syrup, and sugar to between 115 and 125 degrees Celsius, cooling the candy ring, then repeatedly stretching and folding it with dustings of glutinous rice flour until thousands of hair-thin strands form. The finished thread bundle is filled with roasted peanut, almond, and black sesame powders mixed together, rolled up, and cut into bite-sized pieces. Temperature control during candy cooking is critical: below 115 degrees the syrup stays too pliable to hold shape, above 125 it hardens before you can work it. Each stretch-and-fold cycle doubles the strand count and makes the bundle progressively lighter and more cloud-like, so the final texture in the mouth is a slow, silky dissolve rather than a chew. High humidity causes the delicate strands to stick to one another, making rapid work in a dry environment essential. Near Gyeongbokgung Palace and other tourist areas in Seoul, vendors often demonstrate the stretching process live as part of the sale.
Adjust Servings
Instructions
- 1
Heat rice syrup, corn syrup, and sugar to about 125C over low heat.
- 2
Cool until workable and shape into a ring.
- 3
Dust generously with glutinous rice flour and repeatedly stretch and fold.
- 4
Continue until many fine strands form.
- 5
Mix peanut, almond, and black sesame powders for filling.
- 6
Cut thread candy, fill with nut mix, and roll into bite-size pieces.
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Nutrition (per serving)
Goes Well With
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