Gangjeong (Korean Sesame Puffed Rice Bars)
Crunchy, sticky puffed rice and toasted sesame bars set in a glossy syrup, a classic Korean festival sweet.
- Time30 min
- LevelEasy
- Costabout £0.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 20 cm square tin with baking parchment and brush with the oil. Toast the sesame seeds in a dry pan for 3 minutes until golden, then tip into a large bowl with the puffed rice.
- 2
Put the golden syrup, sugar and water in a pan over a low heat. Stir until the sugar has melted, then simmer gently for 3 minutes until bubbling and a little thicker. Do not let it darken.
3 min - 3
Pour the hot syrup over the rice and sesame. Stir quickly with an oiled spatula until every piece is coated.
- 4
Tip into the tin and press down very firmly with an oiled spatula or the back of a spoon. Press hard, as this is what makes the bars hold together.
- 5
Leave for 20 minutes until set, then lift out and cut into 12 bars with a sharp oiled knife. Keep in an airtight tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
