Irresistible Crunchy Nurungji Gangjeong (Korean Rice Crust Candy)
Crunchy, Crunchy ★ An Addictive Sweet Snack You Can’t Stop Eating: Nurungji Gangjeong!
Experience the ultimate crunchy and nutty snack with this Nurungji Gangjeong recipe! We re-fry Korean rice crusts for an intensified nutty flavor and a satisfying crispness. Each grain of rice coated in sweet syrup creates a chewy and delightful candy that’s truly addictive. Prepare to fall in love with this honey-sweet treat that’s a game-changer. This recipe, from ‘All Recipes of the World’ and ‘Mangaek’s Recipes,’ makes it easy for anyone to create these delightful Korean rice crust candies.
Essential Ingredients
- 1 bag of ‘Your Morning’ Organic Nurungji (Korean rice crusts) (approx. 100g)
- 2 handfuls of mixed nuts (approx. 50g, adjustable to your preference)
Syrup Ingredients
- 4 Tbsp sugar (approx. 60g)
- 3 Tbsp oligosaccharide (or corn syrup) (approx. 45g)
- 2 Tbsp water (approx. 30ml)
- 1 Tbsp cooking oil (for frying the nurungji)
- 4 Tbsp sugar (approx. 60g)
- 3 Tbsp oligosaccharide (or corn syrup) (approx. 45g)
- 2 Tbsp water (approx. 30ml)
- 1 Tbsp cooking oil (for frying the nurungji)
Cooking Instructions
Step 1
Break the nurungji into bite-sized pieces. Heat 1 Tbsp of cooking oil in a deep pan over medium-high heat to about 170-180°C (340-350°F). Carefully fry the nurungji pieces for 20-30 seconds until golden brown and crispy. Remove the fried nurungji and drain on paper towels to absorb excess oil.
Step 2
Place the drained, fried nurungji in a bowl. Add the mixed nuts and gently toss to combine. For extra nutty flavor and crunch, you can lightly toast the nuts in a dry pan beforehand.
Step 3
In a separate saucepan, combine the sugar, oligosaccharide, and water. Heat over medium-low heat, stirring until the sugar is completely dissolved and the mixture becomes a clear syrup. Once the syrup begins to boil, reduce the heat to low and simmer for another 1-2 minutes until it thickens slightly.
Step 4
Pour the warm sugar syrup over the nurungji and nut mixture. Quickly use a spatula or chopsticks to coat everything evenly with the syrup. Work fast, as the syrup will harden as it cools.
Step 5
Line a tray or plate with parchment paper or plastic wrap. Transfer the syruped nurungji mixture onto the prepared surface. Use a spatula or your hands (lightly greased if needed) to spread it evenly into a layer about 1cm (0.4 inches) thick. Ensure there are no large clumps. Place the tray in the refrigerator for about 30 minutes to set firmly.
Step 6
Once the nurungji gangjeong has set, carefully cut it into desired shapes. To prevent sticking, you can lightly dampen a knife with water or grease it with a little oil before cutting. Your delicious, crunchy, and addictively sweet Nurungji Gangjeong is now ready to enjoy!
