Sesame Candy + Giveaway: Korean Paleo Cookbook

Sesame candy (gang jeong) from the Korean Paleo cookbook, is a popular Asian treat eaten at special occasions and holidays. You will find my “Korean Paleo” book review below. Try your hands on this sesame candy recipe, and enter for a chance to win your own copy by December 22, 2018.

I am a huge Korean food fan!

I love going to Korean restaurants, and one of my favourite summer meals is Korean cold noodles since I was a kid. There is some crossover and similarity between Korean food and Northern Chinese food, such as this sesame candy.

Sesame candy is a special treat made from aromatic and nutritious sesame seeds. I remember eating delicious sesame candies in my childhood. I am super excited that my friend Jean gave me permission to share her recipe in her new cookbook Korean Paleo!

My Korean Paleo Cookbook Review

Korean Paleo contains 80 recipes: most are traditional and authentic in flavour, and some are modernized, fusion, or healthified versions of popular Korean fast foods. You’ll find recipes that are crowd favourites like Bibimbap, Bulgogi, and Kimchi, as we as Korean barbecue items. You will also find dishes that you may have never heard before, but I encourage you to try them all because there’s only a small portion of the Korean cuisine that’s been popularized internationally.

There are 9 chapters in the cookbook:

• Cooking with Bap (Rice Dishes) contains some of the most popular dishes that use rice, or in this book, cauliflower rice.
• BBQs and So Much More (Protein Dishes) shows that Korean food is way more than just Korean barbecue.
• Piping Hot Soups and Stews includes some popular soups and stews that are mostly served family style so everyone at the table can share.
• Gooksoo Time! (Noodles) highlights recipes that are made with various grain free noodles and spiralized vegetables.
• Not-Your-Typical Pancakes includes crispy and delicious savory pancakes with various vegetable and/or protein fillings.
• More Banchan Please? (Side DIshes) is one of the biggest chapters and includes some of the mini dishes you can get at Korean restaurants (many times for free) to eat with rice.
• Best of Both Worlds (Fusion) is a way to taste some of your favorite familiar foods infused with bold and delicious Korean flavors.
• Something Sweet to Balance Out the Spicy contains some of the best known desserts in Korea that are unique and fun.
• Korean Kitchen Must-Haves has some of the kitchen staples that you’ll need when you start cooking Korean food. Even though this is the last chapter, I suggest you start here and make sauces like Gochujang (Korean red chili paste) ahead of time because they are used in many of the recipes in the book.

Here’s a breakdown of the number of recipes within various dietary needs:

• Egg free: 53
• Nightshade free: 27
• Nut free: 70
• Whole30: 27
• AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17
• Keto: 21

The recipes I am most excited about and can’t wait to make:

• Bibimbap (page 11)
• Kimchi Braised Pork Ribs (page 36)
• Spicy Chicken BBQ Skewers (page 39)
• Pumpkin Porridge (page 71)
• Spicy Cold Noodles (page 82)
• Stir Fried Sweet Potato Noodles (page 89)
• Garlic Chive Pancakes (page 97)
• Radish Kimchi (page 105)
• Steamed Eggplant Salad (page 114)
• Stuff Cucumber Kimchi (page 133)
• Gochujang Shrimp Tacos (page 139)
• Bulgogi Burger (page 148)
• “Red Bean” Shaved Ice (page 164)
• Hemp Tofu (page 181)

Enter to Win: Korean Paleo

I am excited to give away 1 copy of the “Korean Paleo” cookbook. Thank you Jean Choi and Page Street Publishing Co. for providing a copy to my readers!

GIVEAWAY RULES

• This giveaway will be open from December 9 and will close on December 22, 2018, at 12:00 am EST.
• This giveaway is open to Canadian and US residents.
• One winner will be selected via Rafflecopter and contacted via email so please provide a valid email address below and record your entries in Rafflecopter. It’s recommended that you add yang {at} yangsnourishingkitchen {dot} com to your email address book to ensure that you will receive the announcement in your inbox should you win.
• The winner is required to respond within 48 hours to claim the prize.

HOW TO ENTER

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• Subscribe to blog updates from Yang’s Nourishing Kitchen and record your entry in Rafflecopter below.

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Record Your Entries:

Be sure to record your entries in the Rafflecopter app to be eligible for the give away. A random winner will be selected in Rafflecopter on December 22, 2018. Already a blog subscriber or a follower on social media? These are qualified entries. Just confirm your existing entries again in Rafflecopter, and thank you for being a returning reader!

a Rafflecopter giveaway

Can’t wait for the give away? Buy the book here.

Recipe Sneak Peek: Sesame Candy

Sesame and honey are nourishing and healing foods in Asian cultures. A special treat and dessert like sesame candy, although sweet, can also be nutritious.  Sesames are rich in calcium and iron, supporting good health. Black sesames are particularly valued over white sesames by most people.

What I love about Jean’s recipe? She used coconut sugar instead of white sugar in the sesame candy, making this recipe paleo. The added salt gives the sweet sesame candy a perfect balance. The ginger in this recipe brings the sesame candy to the next level! Most sesame candy recipes call for sugar and honey to be cooked in oil, which isn’t necessary. I love Jean’s delicious sesame candy with no additional oil, for the same yummy treat.

Without further adieu, here is the sesame candy recipe, reprinted with permission from page 156, Korean Paleo.

Gang Jeong (Sesame Candy)

This crunchy sesame seed candy, commonly served over traditional holidays, is quite addictive because it's deliciously nutty and not overly sweet. You can use already toasted sesame seeds, but I prefer to toast them before making the candy because the flavour is so much better that way. Make sure to work quickly when you roll out the sesame seed mixture. It doesn't take long for it to harden into candy.

_{Reprinted with permission from Korean Paleo by Jean Choi, Page Street Publishing Co. 2018.}

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: Korean

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 16 people

Calories: 159kcal

Author: Jean Choi

Ingredients

• 2 cups sesame seeds, white, black or both (300 g)
• 1" piece ginger, minced (2.5 cm)
• 1/2 cup coconut sugar (100 g)
• 1/2 cup honey (120 ml)
• 1/4 tsp sea salt

Instructions

• If you are using raw sesame seeds, heat a large skillet over medium low heat. Add sesame seeds and toast them, stirring often, for 5-7 minutes until fragrant. If you are using toasted sesame seeds, start at the next step.
• Combine toasted sesame seeds and minced ginger in a bowl, mixing well.
• Prepare a baking sheet lined with parchment paper. Have another parchment paper of a similar size ready. 
• Combine coconut sugar, honey, and sea salt in a small saucepan and heat over medium heat while constantly stirring. Once it comes to a full boil, let it cook for 2 minutes while stirring, then remove from heat. Immediately pour the sesame seeds and ginger into the hot syrup and stir. Pour and spread this mixture on the parchment lined baking sheet. Place the second parchment paper on top of the mixture. Use a rolling pin to flatten the candy into even thickness, about ¼ - ½ inch (6 to 12 mm). 
• Remove the top piece of parchment paper, and let it cool for 10 minutes. Use a sharp knife to cut the Gang Jeong into rectangles or squares. 
• Let it cool completely before storing in an airtight container. You can even freeze Gang Jeong for up to 3 months.

Nutrition

Calories: 159kcal

Tried this recipe?Tag me @YangsNourishingKitchen on Instagram!