Put the sesame seeds in a dry cast iron skillet and toast them, stirring often for about 5 to 7 minutes, until fragrant.

Combine the toasted sesame seeds and minced ginger in a bowl and mix well.

Prepare a baking sheet lined with parchment paper. Have another piece of parchment paper of similar size ready as well.

In a small saucepan, combine the coconut sugar, honey, and salt.

Bring to a boil over medium heat, stirring constantly.

Once it comes to a full boil, let it boil for 2 minutes, then remove from the heat.

Immediately pour the sesame seeds and ginger into the hot syrup and stir.

Pour and spread this mixture on the parchment-lined baking sheet.

Place the second piece of parchment paper on top of the mixture and use a rolling pin to flatten the candy to an even thickness, about 1/4" to 1/2" thick.

Remove the top piece of parchment paper and allow the candy to cool for 10 minutes.

Use a sharp knife to cut the Gang Jeong into rectangles or squares.