Gyul Jeonggwa (Candied Tangerine Peel, 귤정과)
Gyul jeonggwa is made by blanching tangerine peel to reduce bitterness, then candying it in sugar-honey syrup for a chewy, bright citrus sweetness.
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.
Tips
Nutrition (per serving)
Adjust Servings
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