Saenggang Jeonggwa (Candied Ginger)
Candied ginger is simmered to mellow its sharpness, then glazed to a chewy-sweet finish with warm, spicy aroma.
Instructions
- 1
Slice ginger thinly and soak in cold water for 10 minutes to mellow sharpness.
- 2
Boil ginger in water for 10 minutes, drain, and repeat once more.
- 3
Add 250 ml fresh water, sugar, salt, and grain syrup, then simmer gently.
- 4
When syrup thickens and coats ginger, stir in lemon juice.
- 5
Spread on a rack to dry slightly, then coat evenly with sugar.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Heukimja Brownies (Black Sesame Brownies)
Heukimja brownies combine intense dark chocolate with nutty black sesame for a dense, fudgy texture and deep roasted flavor.
Jeungpyeon (Fermented Rice Cake)
Jeungpyeon is a steamed fermented rice cake made with makgeolli, featuring an airy sponge-like crumb and a subtly sweet, tangy aroma.
Bokbunja Jelly Cups (Korean Black Raspberry Jelly)
Bokbunja jelly cups are bright and tangy-sweet, with a bouncy gelatin texture and vivid black raspberry aroma.