Traditional Korean Glazed Ginger Jeonggwa, 4 Small Servings

Wash and peel ginger; slice 2–3 mm thick.

Blanch ginger for 3–5 minutes and discard the water. Repeat once in fresh water for a milder result, then drain and use about 100 g.

Bring 100 g blanched ginger, 50 g sugar, 120 mL water and a pinch of salt to a boil in a heavy pot, then lower the heat.

Stir occasionally and simmer until liquid reduces and slices look partly translucent. Reduce heat if the bottom starts drying.

Add 30 mL starch syrup and simmer until glossy. Optionally stir in 15 mL honey just before switching off the heat. Do not scorch or boil the glaze dry.

Using tongs, place ginger on parchment without touching the hot syrup. Cool completely, serve small portions and promptly refrigerate leftovers in a sealed container.