Gangjeong
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Confectionery |
| Course | Dessert |
| Place of origin | Korea |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Glutinous rice, honey, nuts |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Gangjeong (Korean: 강정) is a traditional Korean confectionery made with glutinous rice, which is deep-fried and coated with honey or syrup. It is often garnished with nuts and seeds, such as sesame seeds, pine nuts, or walnuts.
Preparation[edit | edit source]
The preparation of gangjeong involves soaking glutinous rice, steaming it, and then pounding it into a dough. The dough is then shaped into small pieces, which are deep-fried until they become crispy. After frying, the pieces are coated with honey or syrup and sprinkled with various nuts and seeds.
Cultural Significance[edit | edit source]
Gangjeong is traditionally served during Korean New Year (Seollal) and other festive occasions. It is considered a symbol of good fortune and is often included in ceremonial offerings.
Variations[edit | edit source]
There are many regional variations of gangjeong, with different types of nuts and seeds used as toppings. Some variations may include ginger or cinnamon for added flavor.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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