Korean Candied Balloon Flower Root Jeonggwa (4)

Wash and peel edible roots, cut into 4 cm lengths and split thick pieces lengthwise into 2–4 sticks.

Rub the roots gently with salt, briefly blanch in boiling water, rinse in cool water and drain.

Place roots, sugar and enough water to cover in a small pot. Bring to a boil and reduce to medium-low heat.

When liquid has reduced by roughly half, add syrup and gently simmer until the roots look translucent. Stay nearby; add a little water if the syrup reduces too quickly.

Turn off the heat, stir in honey, lift out the pieces with tongs and let them cool on a rack or parchment; never touch hot syrup.

Serve a small amount once cooled. Refrigerate extras in a covered container; do not treat this homemade sweet as shelf-stable.