Saenggang Jeonggwa (Candied Ginger)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Saenggang jeonggwa is a traditional Korean candied ginger prepared by slicing fresh ginger thin, blanching it twice to reduce the raw heat, then simmering the pieces slowly in a glaze of sugar and grain syrup.
Read more
A ten-minute soak in cold water draws out the sharpest bite first, and two rounds of boiling soften the pungency further while leaving the clean, aromatic core intact. The slices are cooked on low heat until the syrup reduces to a thick, glossy coat on the surface, at which point lemon juice is added to introduce an acidity that keeps the sweetness from becoming cloying. Once dried on a rack and rolled in granulated sugar, the finished pieces carry a crisp, crystalline shell on the outside. On the first bite, the sugar crust shatters, and the chewy, syrup-saturated ginger beneath releases a slow, building warmth that lingers well after the piece is finished.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Saenggang jeonggwa candied ginger undergoes double-blanching to soften raw heat while keeping aroma.
- Finish cue
- Shake the pot occasionally to prevent sticking, and cook until the slices look glossy and slightly translucent.
- Storage and reheating
- Cool completely before storing airtight to prevent sticking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Burdock Root Tea
fresh ginger, grain syrup
Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)
fresh ginger, grain syrup
Korean Tangerine Peel Ginger Tea
fresh ginger, grain syrup