Sokcho Dakgangjeong

About the dish

Gangjeong was an essential sweet on celebratory tables and a New Year delicacy. The Gyuhap chongseo, noting its cocoon-like shape, called it gyeonbyeong; it was also known as hangu. From the Goryeo era it appears in records as a confection that always graced feasts, ancestral rites and especially New Year greeting tables — an indispensable treat for honoring guests.

Key ingredient

Chicken (dak-gogi) — lean, easily digested quality protein, ideal for recovery and restorative meals; methionine and essential amino acids support the liver and immunity; rich in vitamin A for healthy skin and mucous membranes. In season year-round (a summer tonic); raised nationwide.

Ingredients

Glutinous rice 670g (4 cups), white soybeans 15g (1 tbsp), water 200ml (1 cup), soju 2 tbsp, sugar 13g (1 tbsp), rice flour for dusting 100g (1 cup), pinch of salt · Syrup: sugar 150g (1 cup), water 200ml (1 cup), honey 63g (3 tbsp) · Coating: puffed rice 120g (2 cups), sesame 60g (½ cup), black sesame 60g (½ cup), pine-nut powder 45g (½ cup), soy flour 85g (1 cup)

Simple recipe

1. Soak washed glutinous rice in a jar for about a week in summer or two in winter, rinse several times, then grind with salt and sift fine.
2. Grind the soybeans with water and strain; dust the rice flour with soju and sugar, then stir in the soy liquid little by little to form a dough.
3. Steam the dough, turning it to cook evenly, then knead with a mallet until glossy and airy.
4. Dust a board with rice flour, roll the dough ~0.5cm thin, let it firm slightly, and cut into 0.7×3cm pieces; dry on hanji for 2-3 days, turning occasionally.
5. Fry the dried pieces slowly in 110℃ oil to puff them, then briefly in 150-160℃ oil until lightly golden and drain.
6. Dip the fried pieces in the syrup and roll in the various coatings.

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A Glass · Traditional pairing