Gangjeong (강정)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes (plus setting time)

Servings: 16 pieces

Country of Origin

Korea

Traditional light and crispy confection bars made from puffed rice, pumpkin seeds, and sesame seeds bound tightly together in a sweet ginger and rice syrup glaze.

Presentation & How It's Eaten

Cut into neat rectangular bars or bite-sized cubes. Served dry at room temperature as a crunchy holiday treat or tea snack.

Ingredients

• 4 cups puffed rice cereal (or puffed grain)

• 1/2 cup pumpkin seeds or toasted sesame seeds

• 1/2 cup rice syrup (ssal-jocheong) or corn syrup

• 2 tbsp sugar

• 1 tbsp water

• 1 tsp fresh ginger juice

• 1 tsp vegetable oil

Step-by-Step Directions

1. Prepare Tray: Line an 8x8-inch baking pan with parchment paper and brush lightly with oil.

2. Boil Syrup: In a wide wok or saucepan, combine rice syrup, sugar, water, and ginger juice over medium heat. Bring to a boil without stirring until sugar dissolves and syrup forms thin threads (about 230°F / 110°C).

3. Fold Ingredients: Turn off heat and immediately dump in puffed rice and seeds. Stir rapidly with a spatula until every grain is coated in sticky syrup.

4. Press Flat: Transfer sticky mixture into prepared baking tray. Lay another sheet of parchment paper on top and press down firmly using a flat block or rolling pin to compact tightly.

5. Cool & Slice: Let cool for 15 minutes until set but still slightly warm. Slice into small bars or squares using a sharp chef's knife.

Cooking Tips

• Do Not Over-Boil Syrup: Boiling syrup too long makes the bars rock-hard; heating just until sticky syrup threads form keeps the bars crisp yet easy to bite.

Nutrition Facts

(Estimated per piece)

• Calories: ~95 kcal

• Total Fat: 2g

• Saturated Fat: 0.3g

• Cholesterol: 0mg

• Sodium: ~25mg

• Total Carbohydrates: 18g

• Dietary Fiber: 0.8g

• Sugars: 8g

• Protein: 1.5g