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
Ogok gangjeong is a traditional Korean grain bar that binds five ingredients - puffed rice, toasted brown rice, sunflower seeds, pumpkin seeds, and black sesame - with a syrup of rice syrup and honey.
Read more
The syrup simmers over low heat for two to three minutes to build viscosity, then gets poured over the grain mixture and pressed into a lined pan within one minute before it sets. Each bite layers the airy crunch of puffed rice against the denser chew of brown rice, while sunflower and pumpkin seeds contribute a rich oiliness and black sesame delivers a roasted undertone throughout. Cutting with a lightly oiled knife after the bars cool completely produces clean edges, and airtight storage keeps them crisp for several days.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Prep
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.
- 3Control
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.
- 4Prep
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.
- 5Prep
Transfer to the prepared mold and press firmly with a wet spatula or a sheet of parchment paper to a compact 2cm thickness.
- 6Prep
Set for 20 minutes, cut into serving pieces, cool completely, then store in an airtight container with parchment paper between each layer.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ogok gangjeong five-grain bars require rapid molding within one minute to lock the syrup-bound crunch.
- Finish cue
- 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.
- Storage and reheating
- Cutting with a lightly oiled knife after the bars cool completely produces clean edges, and airtight storage keeps them crisp for several days.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Rice Puff Gangjeong
puffed rice, sunflower seeds
Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)
toasted brown rice puffs, rice syrup
Korean Tangerine Peel Ginger Tea
rice syrup, honey