Saenggang Pyeongang: Korean Sugar-Crystallized Ginger Candy (6 Small Servings)

Scrub ginger under running water and peel. Measure 300 g after peeling and slice thinly, about 1–2 mm. Keep fingers away from the knife or mandoline blade.

Soak the thin slices in cold water for about 30 minutes, drain, and rinse once. For a milder flavor, you can repeat the blanching step.

Blanch ginger in boiling water for 1–2 minutes, then drain well. Blanch once more in fresh water if you prefer less pungency.

Put the drained ginger and 200 g sugar in a wide, heavy-bottomed pot over medium-low heat. Stir gently until the sugar dissolves in moisture released by the ginger, then simmer to reduce the liquid.

When very little syrup remains and white sugar crystals appear at the edges, reduce heat and stir carefully with a large spatula. Turn off the heat once the ginger is coated white and the sugar at the bottom first begins to brown.

Stir briefly off heat and use a spatula to spread the pieces separately on a parchment-lined tray. Do not touch the hot candy; allow it to cool completely before eating in small portions.