찹쌀
Glutinous rice is soaked in water for four to five days, then pounded or ground into fine powder. Ten cups of glutinous rice flour is mixed with half cup "cheongju" (rice wine) and half cup honey, and steamed in "siru" (steamer) lined with wet "bojagi" (cloth). Steamed dough is kneaded, rolled into thick sheets, cut into long and wide rectangles, and dried in shade. Well-dried "gangjeong" is first soaked in room-temperature cooking oil, then let rise a little more in warm oil, and deep-fried at a high temperature. When all excess oil is drained, the rice puff is coated with honey followed by nutty grains or powders such as toasted sesame seeds, pine nut powder, soybean powder, pine pollen, angelica leaf powder, and cinnamon powder.