Kim Dae-seok Chef's Perilla Seed Ggangjeong
Crispy perilla seed ggangjeong made by roasting whole perilla seeds and nuts, then coating them in a syrup infused with cinnamon aroma and a pinch of salt.
Ingredients needed 6 servings
Recipe
Cooking tips
- Adding a small amount of salt while boiling the syrup enhances sweetness without needing to increase sugar quantity.
- A touch of cinnamon powder complements the nutty richness of perilla seeds, adding depth to the flavor.
- Always lightly coat your hands and tools (knife, rolling pin, parchment paper) with sesame oil to prevent the sticky syrup from adhering.
- Cut the ggangjeong while it’s still warm—once fully cooled, it hardens and becomes brittle, making clean cuts difficult.
Recommended for
- Those who want to make traditional snacks at home with a lasting crisp texture, not soggy.
- People preparing healthy snacks or gifts for elders, especially during holidays.
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