← Nouns Cooking · Korean

Ingredients

• 100 g toasted white sesame seeds
• 40 g toasted black sesame seeds
• 35 g pine nuts, pumpkin seeds or chopped peanuts
• 3 tbsp honey or rice syrup
• 3 tbsp Sugar
• 1 tbsp Water
• 1 pinch Salt
• 1 tsp neutral oil, for greasing

Method

1. Line a tray with baking parchment and lightly oil a rolling pin. Have everything ready, because the mix sets fast.
2. Put the honey, sugar, water and salt in a wide pan over medium-low heat and stir until the sugar dissolves and the syrup bubbles all over, about 2 min.
3. Tip in the seeds and nuts and stir quickly for 1–2 min, until every seed is coated and the mixture clumps together.
4. Turn it out onto the parchment, cover with another sheet and roll it 5 mm thick. Square the edges with a knife.
5. While it is still warm and pliable, cut it into small bars or diamonds. Let them cool completely until crisp, then store airtight.

Tips

• Less syrup gives a crisper bar; more syrup makes it chewy.
• Made with rice syrup instead of honey, it is vegan; it contains tree nuts if you use pine nuts.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi