Candied Tangerine Peel (Korean Citrus Honey Confection)
Gyul jeonggwa is a traditional Korean candied confection made by slicing tangerine peels into 0.8 cm strips, blanching them twice in salted water to draw out bitterness, then simmering in a syrup of sugar, honey, and cinnamon for thirty-five to forty minutes on low heat. Leaving a moderate amount of white pith intact preserves the essential citrus oils that give the finished candy its bright, aromatic character. As the peels cook, they turn translucent and absorb the syrup, developing a dense, chewy texture similar to a fruit jelly. A splash of lemon juice at the end prevents the syrup from crystallizing and rounds out the sweetness with a clean acidic note, and drying the pieces on a rack for an hour after cooking yields a non-sticky surface.
Adjust Servings
Instructions
- 1
Trim excessive white pith from peels and slice into 0.8 cm strips.
- 2
Blanch peels in salted water for 5 minutes, discard water, and repeat once to reduce bitterness.
- 3
Make syrup with 400 ml water, sugar, honey, and cinnamon over low heat.
- 4
Add blanched peels and simmer gently for 35-40 minutes until translucent.
- 5
Finish with lemon juice and simmer 2 more minutes.
- 6
Lift out and spread on a rack to dry for 1 hour before serving.
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