Delicious Homemade Candied Ginger Slices
Make Winter’s Warming Snack: Candied Ginger Slices with Fresh Ginger
Warm and comforting, ginger is a popular choice for winter wellness and warding off colds. However, its pungent spiciness can limit how much you can enjoy. That’s where candied ginger, or ‘pyeonggang,’ comes in! Making it at home allows you to savor its goodness more often. It’s a perfect healthy treat for the whole family, especially during the chilly season.
Ingredients- 500g fresh ginger
- 500g white granulated sugar
Cooking Instructions
Step 1
Start by preparing your fresh ginger. Gently brush off any dirt. If there are any loose or rough bits of skin, carefully peel them away with a knife. For more detailed preparation, please refer to the guide at @6945664.
Step 2
The most crucial step in making candied ginger is slicing it thinly. Aim for slices about 0.1 to 0.2 cm thick. The thinner the slices, the better they will cook and the more pleasant their texture will be.
Step 3
Rinse the sliced ginger under cold water to remove excess starch. After rinsing, soak the ginger in fresh water for 4 hours, changing the water every hour. This soaking process helps to mellow out the ginger’s intense spiciness and pungency.
Step 4
Once soaked, transfer the ginger slices to boiling water. Once the water returns to a boil, continue to simmer for another 5 minutes.
Step 5
Drain the simmered ginger and rinse it thoroughly under cold running water. Repeat this process of boiling and rinsing with cold water three times in total. While rinsing the ginger in cold water, be sure to heat up the water for the next boiling stage. After rinsing in cold water for about 5 minutes, place the ginger into the freshly boiling water and simmer for another 5 minutes.
Step 6
After the three rounds of boiling and rinsing, drain the ginger very well in a colander. In a bowl, combine the drained ginger with an equal weight of sugar (1:1 ratio, e.g., 250g ginger to 250g sugar). Gently mix until the sugar coats the ginger slices. Let it sit for a bit to allow the sugar to start dissolving.
Step 7
Now comes the patient part: cooking the mixture. Once the sugar has partially dissolved, turn the heat to high and stir constantly. Keep stirring to prevent the ginger and sugar from sticking or burning.
Step 8
When you start to see white foam forming around the edges of the pot, reduce the heat to medium. Continue to stir and cook until the foam subsides.
Step 9
As the syrup thickens and you begin to see sugar crystals forming on the sides of the pot, lower the heat to low. At this stage, stir very quickly and continuously to prevent crystallization and burning.
Step 10
Once the desired consistency is reached, turn off the heat. Allow the residual heat from the pot to finish cooking and coating the ginger. Keep stirring gently to prevent the pieces from clumping together.
Step 11
Spread the finished candied ginger slices onto a baking tray lined with parchment paper. Ensure they are in a single layer, not overlapping, and let them air dry completely. You can also use a food dehydrator or a well-ventilated area. Once dried and slightly crisp, your homemade candied ginger is ready to enjoy!
