Crispy and Savory Peanut Gangjeong Recipe
Popular Korean Holiday Snack: Homemade Crispy Peanut Gangjeong with Pumpkin Seeds
Make delicious, savory, and sweet Peanut Gangjeong at home with this easy recipe. Adding pumpkin seeds and sesame seeds creates a richer flavor and texture. It’s perfect for holiday gifts or as a treat for kids!
Nuts & Seeds
- 2 cups roasted peanuts (approx. 200g)
- 1/2 cup pumpkin seeds (approx. 50g)
- 5 Tbsp roasted sesame seeds (approx. 50g)
Cooking Instructions
Step 1
First, prepare 2 cups of roasted peanuts. Using pre-roasted peanuts will make the process much quicker.
Step 2
Next, measure out and prepare 1/2 cup of pumpkin seeds.
Step 3
Do not soak the roasted peanuts and pumpkin seeds in water for a long time. Lightly rinse them under running water. This helps remove any dust or impurities from the surface of the nuts and seeds, making them more hygienic to consume. (You’ll notice the rinse water becomes cloudy.)
Step 4
Drain the rinsed peanuts and pumpkin seeds thoroughly using a sieve. Once the excess water is removed, spread the nuts and seeds evenly in the air fryer basket, ideally on a layer of parchment paper or foil. If your air fryer has a fine mesh or tray that prevents the seeds from falling through, you can place them directly on it.
Step 5
Place the air fryer basket inside and cook at 180°C (350°F) for 5 minutes for the first roast. This step will lightly warm and crisp up the nuts and seeds.
Step 6
After 5 minutes, carefully remove the nuts and seeds from the air fryer and mix them thoroughly, ensuring you stir from the bottom up and sides. This even mixing ensures consistent heat distribution for even cooking.
Step 7
Return the mixture to the air fryer, lower the temperature slightly to 170°C (340°F), and bake for another 10 minutes. Roasting in two stages brings out a beautiful golden color and enhances the nutty aroma and flavor.
Step 8
Once the peanuts and pumpkin seeds are well-roasted, add 5 Tbsp of roasted sesame seeds and mix gently. The addition of sesame seeds adds another layer of nutty flavor.
Step 9
Now, prepare your gangjeong mold or tray. A mold measuring approximately 30cm x 20cm x 1cm deep is ideal for this quantity. Line the mold with a large ziplock bag, cut open, and lightly coat the inside with cooking oil. This prevents the gangjeong from sticking, ensuring a clean release later.
Step 10
In a wok or wide pan, combine 3 Tbsp sugar, 3 Tbsp corn syrup (or oligosaccharide), and 1.5 Tbsp water. Heat this mixture over low heat without stirring until the sugar dissolves. Continue to simmer gently until small bubbles form in the center. Once it starts to bubble consistently, reduce the heat to the lowest setting.
Step 11
While the syrup is simmering, lightly grease the spatula you’ll use to mix the nuts with cooking oil. This will help prevent the nuts from sticking to the spatula as you stir.
Step 12
When the sugar syrup is gently bubbling on low heat, add all the prepared roasted nuts and seeds (peanuts, pumpkin seeds, and sesame seeds). Keep the heat on the lowest setting and quickly mix everything together with the greased spatula until the nuts are evenly coated with the syrup.
Step 13
As you stir, you’ll notice the nuts, which were scattered, start to clump together. The syrup will thicken and begin to form fine threads. Once you reach this stage, turn off the heat and proceed quickly to the next step.
Step 14
Carefully pour the nut mixture into the prepared mold. Be cautious, as it will be hot! Once in the mold, wear a thin cotton glove underneath a plastic glove and press the nut mixture down firmly and evenly to fill the mold completely. This ensures a dense and well-shaped gangjeong.
Step 15
After pressing the mixture into the mold, cover it again with the plastic sheet. Use a rolling pin to gently and evenly flatten the surface, ensuring a uniform thickness for the gangjeong.
Step 16
Once flattened, carefully remove the gangjeong mold. Let the gangjeong cool at room temperature for just 2-3 minutes. Cooling it for too long at this stage will make it too hard to cut cleanly and it might crumble. A slight cooling is sufficient.
Step 17
Use the guide marks on your gangjeong mold set, or a knife, to cut the gangjeong into desired pieces. First, cut along the shorter guidelines (typically about 5-7cm lengths).
Step 18
The first set of cuts has been made cleanly.
Step 19
Place the cut gangjeong pieces on a cutting board. First, cut them in half lengthwise. Then, for each piece, make two more cuts to divide it into roughly thirds (about 1.5-2cm intervals). This method makes it easier to achieve uniform bar sizes.
Step 20
Your crispy and savory Peanut Gangjeong is ready! Allow it to cool completely before storing in an airtight container to maintain its crispiness. This homemade treat is a wonderful addition to holiday tables or as a special snack anytime.
