Crunchy Korean Puffed Rice Bars with Peanuts and Sesame

What you need

• 100 g (about 8 cups) puffed rice, plain, unsweetened (tuibap)
• 4 tbsp rice syrup, jocheong; corn syrup also works
• 1 tbsp granulated sugar
• 1 tbsp neutral oil
• 60 g (1/2 cup) roasted peanuts, unsalted, roughly chopped; walnuts also work
• 2 tbsp sesame seeds, toasted

Method

Restated from the original video

1. 1

   Line a 20 cm (8 in) square pan with parchment paper. Keep a second sheet of parchment nearby.

2. 2

   Warm the puffed rice in a dry pan over low heat for 2 min so it stays crisp. Tip it into a large bowl.

3. 3

   Combine the rice syrup, sugar and oil in a wide pan. Bring to a boil over medium heat and simmer until the bubbles turn large and slow, 2-3 min.

4. 4

   Turn the heat to low. Add the puffed rice, peanuts and sesame seeds.

5. 5

   Fold quickly with a spatula until every grain is coated, 1-2 min. Work fast, because the syrup thickens as it cools.

6. 6

   Scrape the mixture into the lined pan and cover with the second sheet of parchment.

7. 7

   Press and roll it flat with a rolling pin to about 1.5 cm (1/2 in) thick. Firm pressure keeps the bars from crumbling.

8. 8

   Leave to set for 10 min, until firm but still slightly warm.

9. 9

   Cut into bars with a sharp, lightly oiled knife. Cool completely, then store airtight for up to 1 week.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.