Korean Paleo Sesame Ginger Candy — Gang Jeong

Today, I am writing to share a brand-new cookbook that releases this week -- Korean Paleo by my friend Jean Choi. Jean is a certified nutritional therapy practitioner (NTP) and the founder of "What Great Grandma Ate", a delightful food blog where she shares 'paleo-fied' versions of authentic meals from her family's traditional recipes!

Korean Paleo contains 80 recipes: most are traditional, always authentic in flavour, and some are modernized  healthified versions of popular Korean fast foods. You’ll find recipes that are crowd favorites like Bibimbap, Bulgogi, and Kimchi, as well as several ideas for the much loved Korean barbecue! There are many dishes that I have never heard of, until now but I will definitely try these too as Korean Paleo shows us that this is a very rich and diverse cuisine. I am excited about these recipes, which Jean has tweaked to be delicious healthy choices. Check it out online here.

There are 9 chapters in the cookbook. Jean has laid it all out for us. Full explanations of the different categories of recipes, and a wonderful 'getting started' guide too. She suggests we start with the last chapter to get organized! "Korean Kitchen Must-Haves" is packed with tips and her own recipes for the Korean pantry, including a quick KimChi and the increasingly famous Gochuajang (red chili paste)!

• Cooking with Bap (Rice Dishes) contains some of Jean's favorite dishes that use rice, or in this book, cauliflower rice.

• BBQs and So Much More (Protein Dishes) Jean shows us 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 Jean's favorite 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. (Jean suggests we start here!)  

  Do you or family members have specific dietary requirements? Jean has you covered.
  In Korean Paleo, there are many options including:
  Egg free
  Nightshade free
  Nut free
  Whole30
  Keto 

I decided to make one of the recipes to share with you,(thanks Jean!) and finally settled on a ginger-infused sesame snack that is easy to create + will make a few friends very happy this season!! Here's the recipe, right out of this fabulous cookbook! (posted with Jean's permission of course!)
Here's the link to purchase Korean Paleo online: BOOK

BONUS : It's gluten + nut-free and only has 4 ingredients!!

5 from 8 votes

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Gang Jeong (Sesame Candy)

This crunchy sesame seed candy, commonly served over traditional holidays, is quite addicting 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 flavor is so much better that way. Make sure to work quickly when you roll out the sesame seed mixture. It’s doesn’t take long for it to harden into candy

Course Dessert

Cuisine #Korean

Keyword #glutenfree, #KoreanPaleo, #nutfree, #realfood

Ingredients

• 2 cups 300 g of sesame seeds, white, black, or both
• 1 ” 2.5 cm ginger, minced
• ½ 100g cup coconut sugar
• ½ cup 120 ml honey
• ¼ teaspoon sea salt

Instructions

1. 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.
2. Combine toasted sesame seeds and minced ginger in a bowl, mixing well.
3. Prepare a baking sheet lined with parchment paper. Have another parchment paper of a similar size ready.
4. 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).
5. 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.
6. Let it cool completely before storing in an airtight container.

Recipe Notes

You can even freeze Gang Jeong for up to 3 months.

It's available here

We're all about healthy choices here at SB. If you do purchase this exciting new cookbook, I have no doubt that you'll pour over it as I have and find your own yummy favourites in these pages!
#KoreanPaleoCookbook

Here's to our good health _ making life-enhancing choices + laughing lots! Thanks to devoted friends, who pour their hearts into these labours to help us along the path.. xo Carol