Ssal Gangjeong

Prepare a large baking sheet or tray by lightly oiling it or lining it with parchment paper. Have a second piece of parchment paper or an oiled spatula ready for pressing.

Finely chop the Pine nuts and Perilla seeds. Slice the Jujube into thin strips for garnish.

In a large, non-stick pan or wok, combine the Rice syrup, Granulated sugar, Water, Soy sauce, and Salt. Heat over medium-low heat, stirring occasionally, until the Granulated sugar is fully dissolved and the mixture begins to simmer gently, forming a thick syrup.