Home-cooked TV) Making ginger cheong with fresh ginger Everythin
Ginger syrup and dried ginger, which can make ginger tea with 5KG of ginger, as well as ginger powder that can be used well when cooking, are soaked with ginger for kimchi.
4 serving
Within 999 minutes
집밥TV
Ingredients
  • Ginger
    5kg
  • Sugar
    2.1kg
Video
Cooking Steps
STEP 1/6
the art of ginger
Wear cotton gloves and wash them several times under running water. Fresh ginger peels off when you rub it against each other like laundry. Scrub the remaining skin with a knife and cut out the stems. Lastly, wash it one more time, drain it, and slice it.
STEP 2/6
Peggy Saenggangcheong (Epyeonsangcheong (Chinese version only)
Prepare a 1:1 ratio of ginger and sugar, mix the ginger and sugar first before putting it in a container, then spread the ginger on top of the sugar and stack it repeatedly. Wash the storage container with hot water in advance or wipe it off with soju.
STEP 3/6
ginger powder
Separate ginger juice and ginger ingredients with a juicer. Put ginger ingredients in a dryer and dry at 65 degrees for 2 hours.
STEP 4/6
ginger extract
Boil gingerbread separated by a juicer in a 1:1 ratio with sugar. At this time, if you leave the ginger juice for about an hour, the starch will sink, but this starch will be thrown away. Keep stirring as bubbles rise while boiling. Boil for 40 minutes to an hour and it turns brown and becomes sticky.
STEP 5/6
dried ginger
Place the sliced ginger neatly on the dryer and turn it at 65 degrees for 5 hours to complete the dried ginger.
STEP 6/6
frozen ginger
Zipper the ungulate and store it in the freezer and take it out whenever necessary.
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