Korean Rice Puff Gangjeong
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Ssal-gangjeong is a traditional Korean confection made by binding puffed rice, roasted peanuts, sunflower seeds, and black sesame in a syrup of rice malt and sugar, then pressing the mixture into a mold to set.
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Controlling syrup temperature is essential: heating too high makes the bars rock-hard once cooled, so stopping when the syrup forms soft threads keeps the final texture crisp yet breakable. The airy crunch of puffed rice contrasts with the firm bite of whole nuts, while black sesame adds a lingering toasty undertone. Scoring the slab before it fully cools produces clean cuts, and storing in an airtight container preserves the crispness for several days.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Combine 180 g puffed rice, 50 g roasted peanuts, 30 g sunflower seeds, and 1 tablespoon black sesame seeds in a large bowl.
Line the mold with parchment first so the hot mixture can be pressed immediately.
- 2Control
Put 120 g rice syrup, 1 tablespoon sugar, and 0.2 teaspoon salt in a pan over low heat.
Avoid constant stirring, and gently tilt the pan so the sugar dissolves without crystallizing on the sides.
- 3Control
When small bubbles form around the edges and the syrup loosens, cook about 3 minutes more over low heat.
Lift a spatula to check: if thin threads stretch from the syrup, turn off the heat immediately.
- 4Prep
Pour the hot syrup over the puffed rice mixture and fold quickly from bottom to top with a wide spatula.
Break up clumps as you work, stopping when the white puffed rice looks evenly glossy.
- 5Prep
Transfer the mixture to the parchment-lined mold and lightly oil your hands or spatula before pressing.
Press just enough to level and compact the surface, because packing it too firmly can make the bars dense and tough.
- 6Prep
While the slab is still warm, score cutting lines with a lightly oiled knife, then let it cool completely before separating the pieces. Store the cooled bars in an airtight container to block moisture and keep them crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Puffed rice and roasted peanuts bound in rice malt syrup create these crisp Korean confections.
- Finish cue
- Break up clumps as you work, stopping when the white puffed rice looks evenly glossy.
- Avoid this
- Do not overcook syrup or the bars become too hard.
- Storage and reheating
- Scoring the slab before it fully cools produces clean cuts, and storing in an airtight container preserves the crispness for several days.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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