Yeot Gangjeong

Yeot Gangjeong are glossy, crunchy Korean confections made with yeot — traditional malt syrup fermented from glutinous rice — bound with puffed or toasted rice and often studded with sesame seeds and peanuts. They have been made in Korea for over a thousand years and appear at every Lunar New Year table, at folk markets, and as temple food. Sticky, fragrant, and deeply satisfying, they are one of the oldest recorded Korean sweets.

Serves: 24 pieces

Ingredients

• 200g (7 oz / 3 cups) puffed rice (or cooked glutinous rice, dried and puffed)
• 80g (½ cup) toasted sesame seeds
• 60g (½ cup) roasted peanuts, roughly chopped
• 120ml (½ cup) yeot (Korean malt syrup) or light corn syrup
• 60g (¼ cup) sugar
• 2 tbsp (30ml) water
• 1 tsp sesame oil
• Pinch of salt

Instructions

1. Line a 20×20cm (8×8 in) baking tin with parchment and lightly oil the paper.
2. In a large bowl, combine the puffed rice, sesame seeds, and chopped peanuts. Set aside.
3. Combine the yeot (or corn syrup), sugar, water, and salt in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 130°C (266°F) on a candy thermometer — the firm-ball stage. This takes about 5-7 minutes. Remove from heat and stir in the sesame oil.
4. Immediately pour the hot syrup over the puffed rice mixture. Using a lightly oiled spatula or wet hands, stir vigorously to coat every grain. Work quickly as the mixture sets fast.
5. Transfer to the prepared tin. Press down firmly and evenly with damp hands or the back of an oiled spatula to compact the mixture to about 2cm (¾ in) thickness.
6. Allow to cool at room temperature for 30-40 minutes until fully set and hard. Do not refrigerate.
7. Turn out onto a cutting board and cut into 4×4cm (1½ in) squares or rectangles with a sharp, lightly oiled knife.
8. Wrap individual pieces in parchment or serve in paper candy cups. Store in an airtight container at room temperature for up to 2 weeks.

Cook's Notes: Yeot malt syrup (조청, jocheong) is available at Korean grocery stores and is worth seeking out for its deep, slightly caramel flavour that distinguishes authentic gangjeong from Western rice crispy treats. A rice syrup is a good alternative.