Saenggang Jeonggwa (Candied Ginger)
Saenggang jeonggwa is a traditional Korean candied ginger made by slicing fresh ginger thinly, blanching it twice to tame the raw heat, then simmering the slices in a sugar and grain syrup glaze. A 10-minute cold-water soak removes the sharpest bite first, and two rounds of boiling soften the pungency further while preserving the clean aromatic core. The slices are simmered on low heat until the syrup reduces to a glossy coat, at which point lemon juice is stirred in to balance the sweetness with a light acidity, and the finished pieces are dried on a rack before being rolled in granulated sugar. The sugar crust crackles on first bite, giving way to the chewy, syrup-concentrated ginger underneath with its slow-building warmth.
Adjust Servings
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.
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