Kim Dae-seok's Barley Gangjeong

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.