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)

(crunching)

(crunching)

(crunching)

(crunching)

smells so good; nutty smell

(chop)

(chop)

(paper rustling)

(candy dropping)

(paper rustling)

(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!

♪