Less Sweet, Wholesome Homemade Ginger Candy (Pyeongang)
Less Sweet, Wholesome Homemade Ginger Candy (Pyeongang)
A Deliciously Less Sweet Pyeongang Recipe You Can Make at Home
Craving Pyeongang but find it too sweet? This recipe creates a delightful ginger candy with a subtle sweetness, highlighting the invigorating aroma of fresh ginger. It’s perfect for those who prefer a less sugary treat and makes a wonderful healthy snack or accompaniment to tea. Let’s make some wholesome homemade Pyeongang!
Ingredients- 1 kg fresh ginger
- 800g – 1kg sugar (adjust to taste)
Cooking Instructions
Step 1
1. Preparing the Ginger: Break the ginger into manageable pieces. Thoroughly scrub the ginger under running water to remove any dirt, paying special attention to crevices. Gently rub to dislodge any stubborn soil.
Step 2
2. Deeper Cleaning: Use a soft brush or a scrub pad (perhaps with a tiny bit of baking soda) to meticulously clean the entire surface of the ginger, ensuring all dirt from the nooks and crannies is removed. Be thorough and gentle.
Step 3
3. Rinsing: Rinse the cleaned ginger 2-3 times with clean water until the water runs clear, ensuring all remaining impurities are washed away.
Step 4
4. Peeling and Slicing: Carefully peel the ginger using a peeler or a knife. Once peeled, slice the ginger thinly into uniform pieces. A mandoline slicer or a sharp knife will help achieve consistent thin slices.
Step 5
5. Adjusting the Pungency: Rinse the sliced ginger in cold water, then soak it for about 30 minutes. This step helps to reduce its strong spicy flavor. If you enjoy a more intense ginger kick, you can skip the soaking and proceed immediately to the next step after rinsing.
Step 6
6. Blanching: Bring a pot of water to a boil. Add the sliced ginger and blanch for 1-2 minutes. Immediately remove the ginger from the boiling water and drain it thoroughly, allowing excess water to drip off. Blanching helps to soften the ginger and further clean it.
Step 7
7. Simmering with Sugar: In a wide pot or pan, combine the drained ginger slices and the sugar. Start cooking over medium-low heat. A common ratio is 8-10 parts ginger to 1 part sugar, but you can adjust this based on your preference.
Step 8
8. Reducing the Syrup: As the sugar melts, stir continuously with a wooden spoon to prevent sticking. Continue to cook over medium-low heat, allowing the liquid released from the ginger and the sugar syrup to reduce and thicken. Patience is key here.
Step 9
9. Crystallization and Drying: The syrup will start to coat the ginger, and sugar crystals will begin to form. Keep stirring as the sugar crystallizes and coats the ginger pieces. Continue stirring until the ginger pieces are dry to the touch and feel slightly crisp when gently broken apart. This process is crucial for achieving the signature crunchy texture.
Step 10
10. Finishing and Cooling: Once crystallized, place the Pyeongang in a sieve to gently shake off any excess loose sugar. Spread the pieces on a tray or baking sheet to cool completely and dry out further. If they are still a bit sticky, you can briefly dry them in a preheated oven at a very low temperature (around 100°C/212°F) or in an air fryer. Store the finished, crispy Pyeongang in an airtight container.
