📝 About This Recipe
Gangjeong is a beloved jewel of Korean Hangwa (traditional confectionery), historically reserved for royal banquets and ancestral rites. These airy, crispy rice puffs are bound together by a luscious ginger-infused honey syrup, offering a perfect balance of floral sweetness and a satisfying crunch. Light yet indulgent, they represent the elegant simplicity of Korean dessert philosophy, celebrating natural textures and refined flavors.
🥗 Ingredients
The Base
- 5 cups Puffed White Rice (unsweetened, traditional Korean style 'ssal-twibap')
- 1/2 cup Roasted Peanuts (roughly chopped)
- 2 tablespoons Roasted Black Sesame Seeds (for visual contrast and nuttiness)
- 1/4 cup Pumpkin Seeds (toasted)
The Binding Syrup (Jocheong)
- 1 cup Rice Syrup (Korean Jocheong is preferred for its deep flavor)
- 1/4 cup Granulated Sugar
- 2 tablespoons Water
- 1 teaspoon Fresh Ginger Juice (grated ginger squeezed through a mesh)
- 1 teaspoon Vegetable Oil (adds a subtle shine to the glaze)
Garnish and Prep
- 4-5 pieces Dried Jujubes (pitted and thinly sliced into flower shapes)
- 1 tablespoon Neutral Oil (for greasing the tray and rolling pin)
👨🍳 Instructions
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1
Prepare a large rectangular baking sheet (approx. 9x13 inches) by lining it with parchment paper and lightly brushing it with a neutral oil to prevent sticking.
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2
In a large, dry mixing bowl, combine the puffed rice, chopped peanuts, black sesame seeds, and pumpkin seeds. Toss them thoroughly so the nuts are evenly distributed.
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3
In a wide non-stick wok or deep skillet over medium heat, combine the rice syrup, sugar, water, ginger juice, and 1 teaspoon of oil.
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4
Bring the syrup mixture to a gentle boil. Crucially, do not stir the mixture with a spoon while the sugar is dissolving, as this can cause crystallization; simply swirl the pan gently.
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5
Simmer the syrup for about 3-5 minutes until it thickens slightly. To test if it is ready, drop a small amount into cold water; it should form a soft, flexible thread.
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6
Once the syrup is bubbling and slightly reduced, turn the heat to low and immediately add the puffed rice and nut mixture into the wok.
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7
Using two wooden spatulas, work quickly to fold and toss the rice puffs in the syrup. Ensure every single grain is lightly coated in the sticky glaze.
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8
Continue stirring over low heat for 1-2 minutes until you see thin 'cobweb' like threads of sugar forming as you pull the rice apart; this indicates the syrup is perfectly set.
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9
Quickly transfer the warm, sticky mixture onto the prepared baking sheet. Spread it out roughly with your spatulas.
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10
Place another piece of parchment paper over the top. Use a greased rolling pin to firmly press and level the mixture to a thickness of about 3/4 inch.
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11
Remove the top parchment and press the sliced jujube flowers into the surface while the mixture is still slightly tacky for a beautiful traditional decoration.
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12
Allow the Gangjeong to cool at room temperature for about 10-15 minutes. Do not let it get completely cold and hard, or it will shatter when cut.
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13
While still slightly warm and pliable, use a sharp, lightly oiled knife to cut the slab into uniform rectangles (approx. 1x2 inches) or squares.
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14
Let the individual pieces cool completely until they are crisp and no longer sticky to the touch before serving or storing.
💡 Chef's Tips
Use Jocheong (Korean rice syrup) rather than corn syrup for a more authentic, complex flavor profile. If the mixture hardens too quickly before you can flatten it, place the tray in a warm oven for 1-2 minutes to soften the syrup. Avoid making this on a very humid day, as the sugar will absorb moisture and the puffs will lose their signature 'crunch' quickly. Store in an airtight container immediately after cooling to maintain the crisp texture; they will last up to two weeks. For a fun twist, add a pinch of cinnamon or citrus zest to the syrup for a modern flavor profile.
🍽️ Serving Suggestions
Serve alongside a hot cup of Omija-cha (Five-flavor Berry Tea) to balance the sweetness. Pair with Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic traditional dessert course. Include them as part of a 'Hangwa' platter with Yakgwa (honey cookies) and fresh seasonal fruit. Wrap individual pieces in cellophane with a ribbon for a thoughtful, handmade Korean-inspired gift. Enjoy as a light afternoon snack with a glass of cold barley tea.