Ingredients

• Fried rice 5 cups (from 1 cup dried rice)
• Pumpkin seeds 60 g
• Jujubes 5
• Peanuts 60 g
• Sugar 45 g
• Malt syrup 70 g
• Water 1 tablespoon

Instructions

1. Wash the rice and soak it for at least 5 hours. Add water and cook, stirring, until fully cooked and no hard center remains; about 15 minutes after it starts boiling is appropriate.
2. Rinse the cooked rice until the water runs clear. Dissolve salt in the final rinse water, soak the rice for 3–4 minutes to season it, then spread it out in a strainer or on a rack to dry. Separate any rice grains that stick together while drying.
3. Put the thoroughly dried rice into a frying net and fry it in oil at 200°C to remove excess oil.
4. Combine the sugar, malt syrup, and water and boil over medium heat without stirring. Turn off the heat once the sugar has dissolved to make the syrup.
5. Finely chop the pumpkin seeds, jujubes, and peanuts to about the size of the fried rice grains, then mix them with the fried rice.
6. Pour the syrup into a pan and bring it to a boil. Reduce the heat, add the fried rice and chopped peanuts, jujubes, and pumpkin seeds, and mix evenly with a wooden spatula.
7. Line a mold with plastic wrap, spread in the coated gangjeong, and press it flat with a rolling pin.
8. Let it cool slightly, then cut into square pieces.