Gangjeong-beop (Puffed Glutinous-Rice Confection Method, Matjil)

Ingredients

• glutinous rice
• clear rice wine (cheongju)
• starch flour / dry meal-flour
• sesame oil
• sesame (kkae)

Instructions

1. Pick and soak the finest glutinous rice overnight; grind fine in a warm, draft-free room.
2. Mix with very strong clear rice wine to a stiff-jeungpyeon consistency; rest warm.
3. Steam a dishful at a time; beat on a board with a wine-smeared rolling pin until it strings.
4. Dust board with starch, roll out, cut into long-narrow jelly-bar pieces.
5. Lay out spaced on a warm mat and keep turning until both sides dry; do not let them stick.
6. When dry and crisp, moisten with wine, press with a damp cloth, and pack in a jar to grow moist.
7. Fry ~10 at a time in sesame oil over charcoal, stirring constantly; lift out at hen's-egg size before they scorch.
8. Coat with sesame shaken in a gourd.