Saenggang Jeonggwa (Candied Ginger)
Slice 300 g peeled ginger evenly, 1 to 2 mm thick, soak it in cold water for 10 minutes, and boil it twice in fresh water for 10 minutes each time to reduce the sharp raw heat. Dissolve 220 g sugar with 1 g salt and 1 tbsp grain syrup in water over low heat, swirling the pot instead of stirring hard so no rough crystals form, then simmer the ginger for 25 to 30 minutes, until the slices look slightly translucent and a thin layer of syrup remains. Add 1 tbsp lemon juice for 2 more minutes, dry the slices without overlapping for 2 to 3 hours, and coat them with 30 g sugar once completely cool.
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Thin slices of ginger simmered in sugar syrup until glossy and slightly translucent, then rolled in sugar, taste sweet first and warm with ginger after.
Read more
Slices cut to an even thickness soften and take up syrup at the same pace. The finishing sugar goes on only once the pieces have cooled and lost their wet surface, because on warm, sticky ginger it simply dissolves instead of forming a crystal coat.
Ingredients
Instructions
- 1
Peel 300g fresh ginger thinly with a spoon or knife, then slice it evenly into 1 to 2mm pieces.
Keep the thickness consistent so the slices soften and absorb syrup at the same pace.
- 2
Soak the sliced ginger in cold water for 10 minutes, then drain it.
Cover it with fresh water in a pot and boil for 10 minutes twice, draining each time, to reduce the sharp raw heat.
- 3
Put 250ml fresh water, 220g sugar, 1g salt, and 1 tablespoon grain syrup in a clean pot over low heat.
Swirl the pot instead of stirring hard, so the sugar dissolves without forming rough crystals.
- 4
When the syrup turns clear, add the blanched ginger and simmer on low heat for 25 to 30 minutes.
Shake the pot occasionally to prevent sticking, and cook until the slices look glossy and slightly translucent.
- 5
When only a thin layer of syrup remains on the bottom and the ginger shines, add 1 tablespoon lemon juice.
Simmer for just 2 more minutes, which balances the sweetness and keeps the glaze bright.
- 6
Spread the ginger on a cooling rack or parchment without overlapping and dry it for 2 to 3 hours.
Once completely cool and no longer wet, coat evenly with 30g extra sugar and store airtight to prevent sticking.
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