Yeot Gangjeong - Korean Puffed Rice Bars

Warm spiced bars of puffed rice held together by a sticky sweet syrup with lots of nuts.

Yeot Gangjeong - Korean Puffed Rice Bars

Makes 8 bars

This yeot gangjeong is a more classic combination for these traditional Korean treats. Cinnamon adds a warmth to the bars that perfectly fits a simple seasonal treat. The addition of the craisins not only adds a wonderful pop of color but a tangy chew that rounds out the warm spice and crunch from the rice and nuts. For something slightly less traditional and a little lighter in flavor, you can also try this my yuja version here.

“Recipe Tips:

1. You can double the recipe and press into a 8x8 brownie pan.

2. Do not use puffed rice cereal, it will not work. For this recipe, you want something called “puffed rice” which should be available at health food stores and Asian grocery stores.”

Ingredients

Toasted Oats

7g (1.5 t) butter

27g (3 T) old fashioned rolled oats

Syrup

77g (3.5 T) Korean rice syrup

30g (2 T) dark brown sugar

7g (1.5 t) butter

1/8 t kosher salt

Fillings

32g (2.5 T) dried cranberries

30g (3 T) whole roasted unsalted peanuts

30g (2 T) whole roasted unsalted almonds

0.25 t ground cinnamon

2g (0.50 t) vanilla extract

Finishing

36g (1.5 c) puffed rice

Recipe Know-how

1.      Line a 14cm x 14cm (5in x 5in) square pan with a piece of crumpled parchment. Set aside.

2.      In a medium nonstick pan over medium-high heat, melt the butter.

• Add the oats and stirring constantly with a heatproof spatula, toast the oats until golden, about 2 – 3 minutes.

• Remove to a piece of parchment to cool.

3.      Into the same pan, add the syrup ingredients.

• Over medium-high heat, bring the ingredients to a boil.

• Swirling occasionally, boil for 1 – 1.5 minutes or until the syrup has thickened.

• Add the fillings.

• Using a heat-proof rubber spatula, stir constantly for 30 seconds.

• Turn off the heat and add the rice and oats.

• Stir and press together to fully coat the rice.

• Pour into the prepared pan, pressing firmly into the pan to compact.

• Cool completely, about 30 - 45 minutes.

• Cut into 8 pieces.

4.      Serve with tea.