Crystallized Korean Ginger Slices (Pyeongang)

Wash away soil and peel the ginger, measuring 250 g of prepared ginger.

Slice the ginger evenly, about 2 mm thick, using a stable cutting board.

Boil 1 L water, blanch ginger for about 10 minutes, then drain and discard the water. Repeat briefly in fresh water if you want a milder flavor.

Toss drained ginger with 200 g sugar and rest for 15–20 minutes until the sugar begins to dissolve.

Put ginger and released syrup in a heavy saucepan. Stir over medium heat as liquid reduces, then lower the heat when syrup thickens.

When white sugar crystals form and coat the ginger, stir briefly over low heat without burning. Never touch hot syrup or ginger with bare hands.

Spread on parchment and cool completely before packing in a dry airtight container. Do not assume long shelf life if moisture or stickiness develops.