Korean Rice Puff Gangjeong
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. 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.
Adjust Servings
Instructions
- 1
Mix puffed rice and nuts in a large bowl.
- 2
Heat rice syrup, sugar, and salt over low heat.
- 3
When thick and sticky, pour syrup over puffed rice mixture.
- 4
Stir quickly to coat everything evenly.
- 5
Press into a parchment-lined pan and flatten the top.
- 6
Cool completely and cut into bars.
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