Korean Rice Puff Gangjeong

Name: Korean Rice Puff Gangjeong
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: puffed rice 180 g; rice syrup 120 g; sugar 1 tbsp; salt 0.2 tsp; roasted peanuts 50 g; sunflower seeds 30 g; black sesame seeds 1 tbsp; cooking oil A little

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Whole peanuts, sunflower seeds and black sesame are scattered through white puffed rice, and each bite crumbles lightly before meeting something firm.

Rice syrup boiled too long sets rock-hard once cool; the heat goes off as soon as the spatula pulls a thin thread. The pressed slab is scored while still warm and broken apart only after it has cooled completely.

Ingredients

servings

IngredientAmount

cooking oilA little

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.