Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 cup peanuts, chopped
- 1/2 cup dried cranberries
Special Equipment Needed:
- Large mixing bowl
- Wooden spoon
- Deep-frying pan
- Slotted spoon
- Paper towels
- Small saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the glutinous rice flour, sugar, and water. Mix well until a dough forms.
2. Roll the dough into small balls, about the size of a marble.
3. Heat the vegetable oil in a deep-frying pan over medium-high heat. Once the oil is hot, add the rice balls and fry until golden brown. Remove from the pan using a slotted spoon and place on paper towels to drain excess oil.
4. In a small saucepan, combine the corn syrup, vinegar, soy sauce, pineapple juice, ketchup, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy.
5. Add the fried rice balls, chopped peanuts, and dried cranberries to the saucepan. Stir gently until the rice balls are coated with the sauce.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Medium heat for sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 50g
Protein: 5g
Sodium: 480mg
Sugar: 30g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Corn syrup can be substituted with honey or maple syrup.
- Peanuts can be substituted with cashews or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
Variations:
- Add diced bell peppers and onions for a more savory flavor.
- Use different types of nuts or dried fruits for a different texture and taste.
- Add a pinch of chili flakes for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot enough before adding the rice balls to prevent them from sticking to the pan.
- Use a slotted spoon to remove the rice balls from the oil to avoid burning your fingers.
- Stir the sauce constantly to prevent it from burning or sticking to the pan.
Storage Instructions:
Store any leftover sweet and sour gangjeong in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sweet and sour gangjeong in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the sweet and sour gangjeong in a colorful bowl or on a platter garnished with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve the sweet and sour gangjeong as an appetizer or snack with a cold beer or a glass of iced tea.
Suggested Side Dishes:
Steamed rice or stir-fried vegetables.
Troubleshooting Advice:
- If the rice balls are too hard, add a little more water to the dough.
- If the sauce is too thick, add a little more water or pineapple juice to thin it out.
Food Safety Advice:
- Make sure the oil is hot enough before adding the rice balls to prevent them from becoming soggy or undercooked.
- Store any leftover sweet and sour gangjeong in the refrigerator and consume within 3 days.
Food History:
Gangjeong is a traditional Korean sweet snack made from glutinous rice flour and sweeteners. It is often served during holidays and special occasions.
Flavor Profiles:
Sweet and sour with a crunchy texture from the fried rice balls and chopped peanuts.
Serving Suggestions:
Serve the sweet and sour gangjeong as an appetizer or snack.
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Region: Korean