Making ginger extract! Making ginger syrup suitable for cooking.
When there's a lot of fresh ginger, I made ginger syrup that lasts a year
6 serving
Within 999 minutes
곰배밥상
Ingredients
  • Ginger
    1kg
  • Sugar
    1kg
Video
Cooking Steps
STEP 1/10
I prepared 1kg of ginger.
Wear gloves and scrub thoroughly.
STEP 2/10
Cut the thick joints of the cleanly washed ginger and peel it while removing any foreign substances between them. If there's anything that's slightly ripe or rotten, cut it off.
STEP 3/10
Rinse the peeled ginger two or three times to remove the remaining skin.
STEP 4/10
Dry clean ginger so that it dries dry on the surface.
That way, it doesn't deteriorate.
STEP 5/10
It's better to grind ginger to use when cooking. First, chop it into small pieces to grind.
STEP 6/10
Chop or grind in half in a blender.
If you add water or pear to make it easier to grind, it will deteriorate, so put only pure ginger and grind it without adding anything.
STEP 7/10
Prepare the same amount of sugar as ginger.
You can use non-refined sugar or honey together, but regular sugar is good for cooking.
Choose according to your preference.
STEP 8/10
If you trim ginger, the amount is about 850g to 900g, but if you hold 1kg of sugar, you can keep it for a long time without worrying about deterioration.
STEP 9/10
Mix the sugar with ground ginger and leave it for three to four hours, and when the sugar melts and becomes muddy, put it in a hot container and store it in a cool place.
STEP 10/10
If you refrigerate it after a day or so, it will never change after a year.
You can use it right away for kimchi, meat, and fish dishes.
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