Beet Jeonggwa: Korean-Style Beet and Lemon Jelly Candy (16–18 Pieces)

Wash, peel and finely grate beetroot. Squeeze lemon for 2 tbsp juice and measure 4 tbsp toasted sesame seeds.

Combine 227 g beet, 227 g sugar, 2 tbsp lemon juice and a pinch of salt in a heavy saucepan. Cover and cook over low heat about 40 minutes, stirring occasionally to prevent sticking.

Uncover and stir over low heat about 20 minutes more, until a spoonful drops in one or two thick clumps rather than streaming like syrup. Remove from heat.

On parchment set on a board, spread 2 tbsp sesame seeds in roughly a 15-cm square. Carefully turn the very hot mixture onto it and, using parchment rather than bare hands, flatten into about a 12-cm square. Sprinkle another 1 tbsp seeds on top.

Cool for 20–30 minutes until safe to handle; use parchment to roll and shape into a bar, adding the remaining roughly 1 tbsp sesame if sticky.

Once fully cool, cut into about 16–18 pieces. Enjoy small portions as a sugary confection; since shelf stability has not been established, refrigerate any leftovers in a sealed container.