Crispy and Nutty Kkaekangjeong (Nut Bar)
A Holiday Favorite Made Easy: Simple Kkaekangjeong (Nut Bar) Recipe for Home
This recipe introduces how to easily make Gyeongdan (Korean rice cakes), a festive favorite, at home. If you enjoy the nutty flavor of perilla seeds, feel free to use them, but this method works wonderfully for various nut bars too. Create a healthy snack, as satisfying as an energy bar, perfect for the whole family!
Basic Kkaekangjeong Ingredients- 500g Perilla seeds (deulkkae)
- 100g Peanuts
- 3 Tbsp Corn syrup (jocheong)
- 1 Tbsp Sugar
Assorted Nut Bar Ingredients (Variation)- 100g Almonds
- 100g Walnuts
- 100g Peanuts
- 100g Sunflower seeds
- 100g Pumpkin seeds
- 4 Tbsp Corn syrup (jocheong)
- 1 1/3 Tbsp Sugar
- 100g Almonds
- 100g Walnuts
- 100g Peanuts
- 100g Sunflower seeds
- 100g Pumpkin seeds
- 4 Tbsp Corn syrup (jocheong)
- 1 1/3 Tbsp Sugar
Cooking Instructions
Step 1
First, to enhance the nutty aroma and flavor of the seeds and nuts, lightly toast them in a pan. Toast over low heat, being careful not to burn them.
Step 2
Now, let’s make the syrup, the key to a perfect Kkaekangjeong. Heat a pan and add 3 tablespoons of corn syrup. Then, add 1 tablespoon of sugar. Stir slowly over low heat until both ingredients are completely melted. The correct ratio of corn syrup and sugar is crucial for the Kkaekangjeong to harden properly; using only one or significantly altering the ratio can make it difficult to set.
Step 3
Once the syrup is well melted, add the toasted perilla seeds and nuts. Stir quickly to ensure the syrup coats all the ingredients evenly. Immediately transfer the mixture to a prepared setting mold and let it cool.
Step 4
Transfer the mixture from the mold onto a Kkaekangjeong slab (or a flat tray). If you try to roll it while it’s too hot, it will stick to the rolling pin. If it cools down completely, it will be too hard to flatten. So, wait until it just begins to cool and set, then use a rolling pin to flatten it to your desired thickness. Lightly greasing the rolling pin or covering it with plastic wrap can help prevent sticking.
Step 5
After flattening the Kkaekangjeong, carefully remove it from the slab and let it cool a bit more. Score it with a knife before it fully hardens, or wait until it’s slightly firm and then cut it into bite-sized pieces. If you’re making Kkaekangjeong with different colored seeds, you can create visually appealing results by layering them or making separate batches.
Step 6
You can create assorted nut bars using a similar method to the basic perilla seed Kkaekangjeong. Feel free to use your favorite nuts like almonds, walnuts, peanuts, sunflower seeds, or pumpkin seeds that you have on hand. Pre-toasting the nuts will add extra flavor, and the process is quite similar to making a healthy energy bar.
Step 7
To make it an even more substantial meal or energy bar, consider adding a bit of protein powder or oat flour to the mixture. This will boost its nutritional value and satiety.
Step 8
Spread the mixture evenly on a large, flat surface and use a rolling pin to flatten it to a uniform thickness. While specialized Kkaekangjeong molds are available, a wooden tray from a store like Daiso or a large, flat baking sheet will work perfectly fine for creating beautiful bars.
Step 9
Because the nuts bind together quite firmly, you might need to use some strength when rolling them out. The resulting nut bars make a fantastic snack and a delicious homemade treat that’s also good for your health. Enjoy!
