AI-generated imageStovetop Honey Ginseng Jeonggwa (4 servings)
Traditional Korean candied roots made by simmering food-grade ginseng, then glazing with sugar syrup and honey. Be careful with hot syrup.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Scrub food-grade ginseng thoroughly, trim damaged parts and halve any thick roots.
- 02
Simmer seven ginseng roots in 400 mL water about 15 minutes to soften; top up water if needed to avoid burning.
- 03
Add 100 g sugar and 60 mL starch syrup; simmer gently over medium-low heat, avoiding splashes of hot syrup.
- 04
Once the syrup coats the roots, add 60 mL honey and simmer for a few more minutes over low heat without scorching.
- 05
Transfer to a heat-safe dish, cool completely, serve small portions and refrigerate any remainder.
Helpful source links
Before you cook
Hot sugar syrup can cause severe burns. Never feed honey to infants under 12 months. This is food, not medicine. Cool fully and refrigerate.
Allergens: HONEY (avoid for infants under 12 months)
Image & source credits
AI-generated image.
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