♪
Hi, everybody!
Today, let's make some sweet dessert
It's made with sesame seeds and peanuts
It's called, "kkae ttangkong gangjeong"
(laughs) Can you pronounce?
"Sesame peanut candy"
In my previous video
I showed you how to toast
sesame seeds
So this is toasted
I toasted sesame seeds
But, if you are so busy that you cannot
find the time to toast
This kind of toasted sesame seeds
sold everywhere
in the grocery store
Really pretty color
But, the problem is that
we never know when it was toasted
So, when I tasted this
usually, I'm not satisfied with the taste
(lips smacking)
Little crispy
but
it's not nutty enough
Just use this
but, all you can do is
just toast one more time at home
(igniter clicking)
(clanking)
(seeds pouring)
(swishing)
No matter where you buy
toasted sesame seeds are clean;
you can eat it right away
but, raw sesame seeds,
when you toast at home
the taste is much, much better
Only it just takes 1 or 2 minutes
you can taste some
(lips smacking)
crispy
and the nutty
very, very strong nutty
and, really, really crunchy
Today, I'm going to use these sesame seeds
that I toasted in my last video
to make it more tasty and nutty
I add same amount of peanuts
roasted, already roasted
toasted
and, unsalted
not salty
the peanuts
if we use the peanuts
and you can call this, "ttangkong gangjeong"
gangjeong, gangjeong is like
Korean way of cooking
all braised with some sweet syrup
and sugar, honey
until very, very crispy
and crunchy
So, 1 cup toasted sesame seeds
(plastic crinkling)
peanuts
1 cup
So, to make this more special
I use these freeze dried strawberries
freeze dried raspberries
(plastic crinkling)
cutting board
Just, all spread this
(swishing)
And then, also your rolling pin
So next, let's make syrup
gooey, sticky syrup
I'm using white sugar
but, you can use any brown sugar
1/4 teaspoon, salt
And, we need 1 teaspoon water
cold water
1/4 cup rice syrup
this syrup is called, "ssalyeot"
low heat
and wait
the sugar starts melting
so bubbles will come up
and, this is a really low heat
because I don't want to burn
sometimes you can lift
and
move around your pot, like this
and to
melt this all evenly
you shouldn't burn this syrup
and also it melt really evenly
kind of, you have so many jobs
so, you can't think about something else
this is really hot
be careful when you make this candy
(clank)
sugar is all melted now
a little sugar is inside
it's time to use your wooden spoon
(scraping
keep stirring
until
you see the kind of thread
let's see
when you lift this
it's like a spiderweb
Ooh! I saw the thread
(swishing)
(clanking)
(crunching)
well mixed
(crunching)
So, make one lump
nice lump
okay
let's go
(pot banging)
then, quickly, quickly
spread this hto mixture with your wooden spoon
so this is
like this
we need this
rememer
(fruit rattling)
and then, use rolling pin
like this
(crunching)
all this is--
when it's hot
you need to handle this
like that
(rustling)
and then, use your hand
it's not very hot
(crunching)
(knife scraping)
(crunching)
like this
(crunching)
smells so good; nutty smell
(chop)
(paper rustling)
(candy dropping)
(paper rustling)
Ask me if I'm happy
of course, I'm so happy
when I make this cookie i am always happy
because it's nutty and it smells so good already
and I know that
expect what taste like
my god
And usually I make this
I'm not eating alone
Always, Ishare this with other people
friends
look at this big
(laughs)
it's yours
♪
we made this
kkae-ttangkong gangjeong, today
I'm so happy
look at this beautiful color
♪
Mmm!
♪
it's a little brittle
very crunchy, crispy
nutty, nutty!
and really tangy
because of fruits
♪
Mmm!
♪
After you prepare all Korean meal
and then,
"Hey, I have some Korean dessert!"
this is, kkae-ttangkong gangjeong
(laughs)
and also it's going to be a really great, great gift idea
keep this in the air-tight container
or plastic bag
just tomorrow, the day after tomorrow
never goes soggy
never go melty
just, always crunchy
but, if you make huge batch
keep in the freezer
and the freezer, months and months, you can eat it
but, usually when you make this, so delicious
that, just so quickly it's going to run out
today, we made Korean kkae-ttangkong gangjeong
enjoy my recipe. See you next time!
Bye!
♪