Kim Dae-seok's Barley Gangjeong

Name: Kim Dae-seok's Barley Gangjeong
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Korean
Ingredients: Barley rice puffed rice 300g; Malt syrup 350g; Raw sugar (or granulated sugar) 4 tablespoons; Salt a pinch; Vegetable oil as needed

Classic barley rice ggangjeong with the golden ratio of malt syrup and raw sugar—crispy yet not hard, bringing back nostalgic memories.

45 min Difficulty Normal Snacks & desserts

Main ingredients

Barley rice puffed rice

Ingredients needed 5 servings

Barley rice puffed rice 300g

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Barley rice puffed rice

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Malt syrup 350g

Raw sugar (or granulated sugar) 4 tablespoons

Salt a pinch

Vegetable oil as needed

Recipe

Line the bottom with a non-stick sheet or parchment paper to create a mold, and lightly coat the rolling pin and spatula with vegetable oil to prevent the mixture from sticking.
In a large pot, add 350g malt syrup, 4 tablespoons raw sugar, and a pinch of salt. Turn on the gas to the lowest possible heat.
Heat the syrup gently over low flame for about 4–5 minutes without stirring, allowing the ingredients to fully dissolve and blend.
When white foam begins to bubble up across the surface, drizzle in two turns of vegetable oil and stir gently, then immediately turn off the heat.
Pour the prepared 300g barley rice puffed rice into the pot all at once while the heat is off, and quickly mix with both hands until the syrup evenly coats every piece.
Immediately transfer the well-mixed dough onto the prepped parchment paper, spreading it out evenly with a spatula to form a neat rectangular shape.
Use the oiled rolling pin to press down firmly and evenly, ensuring consistent thickness, then let it rest at room temperature for 30 minutes to fully set.
Transfer the hardened ggangjeong onto a cutting board, trim any uneven edges, then slice into uniform rectangular pieces of ideal bite-sized portions.

Coat the rolling pin and spatula with oil beforehand, then place malt syrup, raw sugar, and salt in a pot and simmer over very low heat.
Once white foam rises, add vegetable oil, turn off the heat, and quickly mix in the puffed rice until fully coated with syrup.
Spread the mixture flat on parchment paper using the rolling pin, then let it rest at room temperature for 30 minutes before slicing into even, bite-sized rectangles.

Cooking tips

Using only malt syrup will result in soft, sticky ggangjeong; always combine it with raw sugar or granulated sugar to achieve the crisp texture when cooled.
After adding the puffed rice to the syrup, work quickly—delaying even slightly causes the mixture to harden rapidly and clump together, so treat it as a race against time.
Skipping the step of coating the rolling pin or spatula with oil will cause the dough to stick, making shaping extremely difficult.
Since you’ll be handling hot syrup dough directly, wear a kitchen glove first, then layer on latex or disposable gloves to prevent burns completely.

Recommended for

Those who want to make healthy, rich-flavored traditional Korean confections at home for their entire family during Lunar New Year.
People seeking the perfect homemade ggangjeong with just the right balance of firmness and crispiness, without straining their teeth.
Parents or gift-givers looking for nutritious, additive-free snacks for children or thoughtful gifts for elders, made with care and love.