Korean Sesame Candies (Kang Jung)

Korean Sesame Candy
Naomi Imatome
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Cooling: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
440 Calories
22g Fat
59g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 440
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 23%
Protein 8g
Calcium 296mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Along with garlic, kochukaru (crushed red chili pepper), soy sauce, and ginger, sesame seeds and sesame oil are two of the most important condiments in the Korean kitchen! These Korean sesame candies are as easy to make as Rice Krispie treats and have the same no-bake, few-ingredient simplicities.

You can get fancy with different shapes and by using colored sesame seeds and nuts as decoration. This recipe is not overly sweet, but you can adjust the sweetness level of the syrup if you find it too sweet or not-sweet-enough for your tastes.

If you don't want to make your own syrup, you can substitute with other types of store-bought syrups.


  • 2 cups sesame seeds (regular or black)
  • 1 cup light brown sugar
  • 3/4 cup water
  • 4 tablespoons honey

Steps to Make It

  1. In a large skillet, roast sesame seeds over low heat until they start to pop. They should become fragrant after 4 or 5 minutes.

  2. Remove seeds from heat and reserve.

  3. In a medium saucepan, combine brown sugar, water, and honey over low heat.

  4. Stir often until sugar is melted, making sure that the syrup does not burn.

  5. Remove from heat when the syrup is thick (about 5-7 minutes).

  6. Immediately pour sesame seeds into syrup, mixing to combine.

  7. Spread the sesame seed and syrup mixture onto a cookie sheet that is either greased or lined with parchment paper.

  8. Place another piece of parchment paper on top and roll gently with a rolling pin to flatten the top of the candy.

  9. Let candy cool about 5 minutes and then cut with a sharp knife into 1-inch squares or smaller rectangles. (Grease the knife if you are having a hard time cutting through).

  10. Cool completely and enjoy or store in an airtight container.

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