Traditional Korean Jeonggwa: A Step-by-Step Recipe Guide

Ingredients

1 cup of fresh ginger, sliced
1 cup of water
1 cup of sugar
1 tablespoon of honey
2 tablespoons of lemon juice
Pinch of salt

Steps and instructions

Wash and slice the ginger. Ensure the slices are thin and uniform.
In a pot, combine the water and sugar. Bring this mixture to a boil.
Add the sliced ginger to the boiling water and sugar mixture.
Reduce the heat and let the mix simmer until the ginger becomes translucent and the syrup thickens, which should take about 30-40 minutes.
Add honey, lemon juice, and a pinch of salt to the ginger mixture. Stir well.
Allow the mixture to cool down. The ginger slices should further absorb the syrup as it cools.
Once cool, remove the ginger slices from the syrup and lay them flat on a wire rack. Let them dry for a few hours or overnight until they become chewy.
Store in an airtight container in a cool, dry place.

Tools for making

Pot - A pot large enough to accommodate the ginger and syrup mixture.
Knife - A sharp knife for slicing the ginger.
Measuring cups - To accurately measure the water, sugar, and ginger.
Wooden spoon - For stirring the ginger mixture.
Wire rack - To dry the ginger slices after cooking.
Airtight container - For storing the jeonggwa once it has dried.

Recipe variations

Instead of fresh ginger, you can use dried ginger slices for a more intense flavor.
Add spices like cinnamon, cloves, or star anise to the syrup for a spiced ginger flavor.
Experiment with different sweeteners such as brown sugar, maple syrup, or agave nectar.
Include other citrus juices like orange or lime juice instead of lemon juice to add a different tang to the jeonggwa.
Try adding dried fruits like jujubes, raisins, or dried persimmons to the syrup for additional texture and sweetness.
For a refreshing twist, infuse the syrup with mint leaves or basil leaves.
If you prefer a thicker syrup, you can simmer the mixture for a longer duration to reduce it further.
Add a splash of rice vinegar or apple cider vinegar to balance the sweetness and add a subtle tanginess.

Recipe overview

Jeonggwa is a traditional Korean sweet that's both a candy and a herbal remedy. This recipe guides you through the process of making Jeonggwa using fresh ginger. Sweet, slightly spicy, and wonderfully chewy, this ginger Jeonggwa is a delight to eat and even has benefits for digestion. Preparing this recipe involves simmering ginger slices in a simple syrup until they become translucent, then allowing them to dry until they achieve a chewy texture. It's a simple process with a delicious result that's well worth the wait. Enjoy this Korean treat that's not only satisfying for your sweet tooth but also good for your health.

Common questions

Can I use ground ginger instead of fresh ginger? No, it is recommended to use fresh ginger for the best flavor and texture in Jeonggwa.
Can I adjust the sweetness of the syrup? Yes, you can adjust the amount of sugar according to your preference. Add more or less sugar as desired.
Can I substitute the honey with another sweetener? Yes, you can substitute honey with maple syrup, agave nectar, or any other liquid sweetener of your choice.
How long does it take for the ginger to become translucent? It usually takes about 30-40 minutes of simmering for the ginger to become translucent and the syrup to thicken.
Can I speed up the drying process of the ginger slices? It is not recommended to speed up the drying process by using heat sources as it may affect the texture and taste. It is best to let the ginger slices air dry naturally.
How long can I store Jeonggwa? When stored in an airtight container in a cool, dry place, Jeonggwa can last for several weeks.

Serving dishes and utensils

Serving platter - A platter or plate to present the Jeonggwa and showcase its beautiful colors.
Small bowls - Individual bowls to serve the Jeonggwa to each person.
Chopsticks - Utensils for picking up and enjoying the Jeonggwa slices.
Wire rack - Used to dry the ginger slices after boiling them in the syrup.
Pot - To boil the ginger slices and make the syrup.
Spoon - For stirring the syrup and mixtures while cooking.

Origin stories

Jeonggwa is a traditional Korean confectionery that has been enjoyed for centuries. It's not just a sweet treat, it's a reflection of Korean philosophy and the country's deep respect for nature. Ingredients are preserved in honey or sugar, not just for their sweet taste, but to highlight their innate flavor and texture. The process involves a slow, careful reduction of the syrup to achieve the perfect concentration of sweetness, echoing the Korean ethos of patience and harmony. The dried ginger version of Jeonggwa, in particular, also reflects Korea’s age-old use of ginger as a health-boosting ingredient, demonstrating how food and well-being are intricately connected in Korean culture. It's a symbol of preservation, not just of food, but of tradition and health, showcasing the balance that is at the heart of much of Korean life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.