Five-Grain Crispy Bars (Korean Puffed Rice and Seed Honey Bars)
Ogok gangjeong is a traditional Korean grain bar made by binding five ingredients, puffed rice, toasted brown rice, sunflower seeds, pumpkin seeds, and black sesame, with a syrup of rice syrup and honey. The syrup is simmered for two to three minutes to build viscosity, then 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 adds a roasted undertone. Cutting with a lightly oiled knife after full cooling yields clean edges, and the bars keep their crispness for several days in airtight storage.
Adjust Servings
Instructions
- 1
Line a square pan with parchment and lightly oil the surface.
- 2
Combine puffed rice, toasted brown rice, sunflower seeds, pumpkin seeds, and black sesame in a large bowl.
- 3
Heat rice syrup, honey, and salt over low heat for 2-3 minutes until slightly thickened.
- 4
Pour syrup over the grain mix and toss quickly to coat everything evenly.
- 5
Transfer to the pan and press firmly with a damp spatula to level the surface.
- 6
Set for 20 minutes, cut into bite-size bars, and cool completely before storing.
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