Traditional Crystallized Ginger Pyeongang

Wash off soil, trim damaged spots and slice 500 g peeled ginger very thinly, about 1–2 mm.

Soak in cold water for about five hours, changing the water once to reduce pungency.

Blanch ginger in boiling water for about 15–20 minutes and drain thoroughly.

Combine drained ginger and 400 g sugar in a broad heavy pan. Cook over medium heat, stirring as the sugar dissolves.

As the syrup reduces, lower the heat and stir constantly. When white crystals form on the slices and pan, turn off heat and gently separate the pieces.

Spread out to cool completely, then store in a clean dry airtight container; discard if damp or spoiled.