Rice Gangjeong
Directions
- 1Take the uncooked instant rice and put it in a bowl with water.
- 2Crumble the rice with your hands, then rinse and clean it 3-4 times to get rid of the milky water.
- 3Poke holes in a baking sheet on a dehydration tray.
- 4Spread the rinsed rice evenly on the baking sheet and dehydrate for 10 hours at 70°C (158°F).
- 5Heat up a pot of oil, ensuring it's well-heated.
- 6Using a strainer, place the dried rice directly on top of the hot oil; it should pop like this.
- 7Remove the popped rice from the oil and place it on a kitchen towel to drain.
- 8On a tray lined with baking paper, arrange dried fruits like oranges and kiwi as a base.
- 9In a pot, add sugar, rice syrup, and maple syrup (or honey/yuzu syrup).
- 10Make sure the sugar is watery, then add raisins, black sesame seeds, and nuts to the mixture.
- 11Stir the mixture until it bubbles.
- 12Once the sugar bubbles up, add the rice puffs and stir so they are evenly coated with the sugar syrup.
- 13Once the rice mixture gets sticky, place it evenly on the tray with the dried fruits.
- 14Press the rice mixture firmly using a spatula or a cutting board.
- 15Place a cutting board on top, flip it over, and then start cutting into pieces.
- 16Serve and enjoy the snack.
Ingredients
- 3 cups instant rice
- water
- oil
- dried oranges
- dried kiwi
- 100 g sugar
- 200 g rice syrup
- 2 T maple syrup or syrup
- 2 T raisin
- 1 T black sesame seed
- 1 T peanuts or nuts
Equipment
bowldehydration traybaking sheetpotstrainerkitchen towelcutting boardknifespatula
Tips
- Make sure the sugar is watery before adding other ingredients.
- Stir the rice puffs until they are evenly coated with the sugar syrup.
- You can add yuzu syrup for a nice flavor variation.
- Press the rice mixture firmly to compact it before cutting.
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