Корейские Имбирные Цукаты Рецепт Korean Candied Ginger Recipe 오색생강편강 만들기

Scroll down for English!!! Today's menu features a delicious and healthy Korean dessert – Candied Ginger (생강편강), also sometimes called Ginger Chips or Ginger Marmalade. This dish can be enhanced in flavor and color by making Candied Ginger in five colors (the distinctive colors of the Korean culinary system), which is what we'll be making today. ^^ Ginger is a culinary trend this winter! New Year and Christmas are just around the corner, and these candied fruits make a great addition to your baked goods! Read my articles on Yandex Zen: zen.yandex.ru/id/602e982563dd7d3ce190b73f Ingredients: 300g fresh ginger root 230g sugar (honey) water For color: Yellow – 1 tsp turmeric powder or yellow gardenia extract Blue – 1 tsp blue butterfly pea flower (flowers or powder) Green – 1 tsp barley grass powder Brown (black) – 1 tsp cinnamon powder or instant coffee powder Red – 4 wedges fresh beetroot or 1 tsp pink matcha (rosebud powder) Directions: 1) Wash and peel the ginger. 2) Slice thinly, about 1 mm thick. 3) Place in cold water overnight (about 8 hours) to remove the bitterness and spiciness of the ginger. 4) Then simmer in boiling water for 10 minutes. 5) Then cool in cold water for 10 minutes, place in a colander to drain. 6) Mix ginger and sugar in a ratio of 1:0.8. 7) Add natural food coloring and stir (optional). 8) Soak the ginger in the sugar for 10-30 minutes. 9) Heat a frying pan without oil and add the ginger along with the resulting liquid. 10) Bring to a boil. 11) Then cook over medium heat, stirring constantly, until all the water has evaporated (about 10 minutes). 12) Then reduce the heat to low and cook, stirring constantly, until completely caramelized. 13) Then turn off the heat and continue stirring for another 1-2 minutes. 14) Place the candied ginger on a flat surface and press it into place with a flat plate. 15) Cool completely naturally (about 10 minutes) and serve. Today on the menu is a delicious and healthy Korean dessert - Candied Ginger (생강편강), sometimes also called Ginger Chips or Ginger Marmalade. This dish can be improved in taste and color by cooking Candied Ginger in five colors (special colors of the Korean Culinary System), which we will make today. ^^ Ginger is the culinary trend of winter! New Year and Christmas are just around the corner, and these candied ginger can perfectly complement your baked goods! Ingredients fresh ginger root 300g sugar (honey) 230g water For color: yellow color - turmeric powder or gardenia yellow powder extract 1 tsp. blue - blue butterfly pea flower (in flowers or powder) 1 tsp. green color - barley sprouts powder 1 tsp. brown (black) color - cinnamon powder or instant coffee powder 1 tsp. red color - 4 pcs of fresh beetroot or pink matcha (rosebud powder) 1 tsp Cooking method: 1) Wash and peel the ginger. 2) Slice thinly about 1mm thick. 3) Put in cold water overnight (about 8 hours) - get rid of the bitterness and spicy taste of ginger. 4) Then cook in boiling water for 10 minutes. 5) Then cool in cold water for 10 minutes, put in a colander drain the water. 6) Mix ginger and sugar in ratio 1: 0.8 7) Add natural color dyes and mix (optional). 8) Soak the ginger in the sugar for 10 to 30 minutes. 9) Heat a skillet without oil and add the ginger with the resulting liquid. 10) Bring to a boil. 11) Then cook over medium heat, stirring all the time, until all the water is gone (about 10 minutes). 12) Then, reduce heat to low and cook, stirring all the time, until completely caramelized. 13) Then turn off the heat and continue stirring for another 1-2 minutes. 14) Place the candied ginger on a flat surface and flatten their shape using a plate. 15) Cool completely naturally (about 10 minutes) and it can be consumed. Background on the Thumbnail is Background Texture photo created by rawpixel.com - www.freepik.com Music in this video from YouTube Audio Library Where Am I Jazz & Blues Romantic Text Me Records