Rice Gangjeong
Directions
- 1Take out uncooked instant rice and put it on a bowl with water.
- 2Crumble with your hands and rinse and clean it for about 3-4 times to get rid of any milky water.
- 3Then poke holes in a baking sheet on a dehydration tray.
- 4Then let it dehydrate for 10 hours at 70°C (158°F).
- 5It should look like the rice you left on the kitchen table for 3 days and not cleaned up.
- 6Heat up a pot of oil.
- 7Make sure it's heated first.
- 8I recommend using a strainer.
- 9Place rice directly on top of it.
- 10It should pop like this.
- 11Then on a tray with baking paper, add the dried fruits like this.
- 12On a pot, add sugar and rice syrup.
- 13You can add or pour maple syrup or honey into the mix.
- 14Make sure the sugar is watery.
- 15Then add raisin, black sesame seed and nuts.
- 16Once the sugar bubbles up, add the rice puffs.
- 17Start stirring so they're evenly coated with the sugar syrup.
- 18Once the rice gets sticky, place it evenly on the tray.
- 19Then press the rice like this with a spatula.
- 20Put a chopping board on top.
- 21Flip it over.
- 22Then start cutting into pieces.
- 23The colors look absolutely beautiful.
- 24And there you have it, a snack to impress your relatives.
- 25They will thank you later.
Ingredients
- 3 uncooked instant rice
- Water
- Oil
- Dried fruits
- 100 g Sugar
- 200 g Rice syrup
- 2 T Maple syrup
- 2 T Raisins
- 1 T Black sesame seed
- 1 T Peanuts
Equipment
BowlDehydration trayBaking sheetPotStrainerSpatulaCutting boardKnife
Tips
- Make sure the oil is heated before adding the rice.
- Using a strainer for frying the rice is recommended.
- Make sure the sugar is watery before adding other ingredients for the glaze.
- Yuzu syrup is also nice as an optional ingredient.