Rice Dishes

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze

Name: Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Mixed grains; 50 g Glutinous rice; 20 g Walnuts; 20 g Ginkgo nuts; 20 g Chestnuts; 60 g Jujube paste (daechu-go); 5 g Honey; 15 g Soy sauce; 2 g Salt; 40 g Water; a little Cooking oil

잡곡강정밥

Sticky mixed-grain rice rolled around a filling of toasted walnuts, ginkgo and chestnuts glazed in jujube paste, soy sauce and honey. Jujube paste adds sweetness, flavor and stickiness.

📝 Step-by-Step Instructions

Wash and soak the mixed grains and glutinous rice, then cook with the salt.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 1

Shell the walnuts, break into coarse pieces and toast in a dry pan.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 2

Stir-fry the ginkgo nuts in oil, peel and quarter them.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 3

Peel the raw chestnuts, dice small and pan-roast in oil.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 4

Bring 40 g of water with the soy sauce, jujube paste and honey to a boil, then add the walnuts, ginkgo and chestnuts and mix well.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 5

Spread the rice out wide, add the nut mixture and roll up.

Mixed-Grain Gangjeong Rice Rolls with Jujube Glaze — step 6

📊 Nutrition Facts (per serving)

594.3Calories (kcal)

120.1 gCarbs

15.2 gProtein

5.9 gFat

1.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.