Five-Grain Crispy Bars (Korean Puffed Rice and Seed Honey Bars)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Puffed rice, toasted brown rice, sunflower seeds, pumpkin seeds, and black sesame are bound with rice syrup and honey, so each piece mixes grains that shatter lightly with ones that take a firmer chew.
Read more
The mix has to be pressed into the tin within a minute of adding the syrup for the cut edges to come out even.
Ingredients
Instructions
- 1
Line an 18x18cm mold with parchment paper and spread a thin coat of 1 teaspoon oil over the surface with a finger so the gangjeong releases cleanly.
- 2
In a large bowl combine 120g puffed rice, 40g roasted brown rice, 25g sunflower seeds, 25g pumpkin seeds, and 12g black sesame seeds and mix until evenly distributed.
- 3
Combine 110g corn syrup, 35g honey, and 1g salt in a pot and heat over low heat for 2 to 3 minutes until the syrup is thick and stretches in long, glossy strands.
- 4
Pour the hot syrup over the grain mixture and toss quickly with a spatula within 30 seconds so every grain is evenly coated before the syrup begins to set.
- 5
Transfer to the prepared mold and press firmly with a wet spatula or a sheet of parchment paper to a compact 2cm thickness.
- 6
Set for 20 minutes, cut into serving pieces, cool completely, then store in an airtight container with parchment paper between each layer.
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