Step 1

[Drying Ginger] First, soak the ginger in water, then carefully peel off its skin using a knife. It’s best to peel thinly to maintain the ginger’s flavor and texture.

Step 2

Slice the peeled ginger into thin rounds, about 0.5 cm thick. Uniform thickness ensures even drying.

Step 3

Arrange the ginger slices in a single layer on your food dehydrator trays, making sure they don’t overlap. Set the temperature to 60°C (140°F) and dehydrate for 7 hours, or until the ginger is completely dry and leathery.

Step 4

[Making Pyeongang] If using dried ginger from the previous step, re-peel and slice it thinly again. If using fresh ginger, peel and slice it thinly. Soak the sliced ginger in cold water for 10 minutes to mellow its spiciness slightly.

Step 5

Bring a pot of water to a boil. Add the prepared ginger slices and blanch for 5 minutes. This step helps to reduce any lingering pungency and softens the ginger.

Step 6

In a saucepan, combine the blanched ginger, 1 paper cup of white sugar, and 3 tablespoons of honey. Cook over medium heat, stirring gently until the sugar is completely dissolved.

Step 7

Once the sugar has dissolved and the mixture starts to simmer, reduce the heat to low. Continue to stir the ginger constantly with a spatula as the syrup thickens and coats the ginger. Cook until the syrup is syrupy and the ginger becomes slightly chewy.

Step 8

When the syrup begins to crystallize and thicken noticeably, carefully place each piece of ginger onto a food dehydrator tray lined with parchment paper. Ensure they are not touching each other for proper drying.

Step 9

Dehydrate the ginger pieces at 50°C (122°F) for 2 hours, or until they have a slightly firm, chewy texture. Once cooled, your homemade ginger candy (Pyeongang) is ready! Store in an airtight container.