Rich and Fragrant Homemade Saenggang Cheong (Ginger Syrup)

Ingredients

• Fresh ginger is best when the skin is thin, the pieces are large and thick, and the flesh is firm.
• Soak fresh ginger in water so the dirt settles, scrub it clean with a brush or scouring pad, and drain it in a colander.
• After grating the ginger and separating the pulp, let the ginger juice sit for at least 30 minutes so the starch settles to the bottom, then use only the clear liquid on top for the syrup.
• You can use either white sugar or brown sugar; use brown sugar if you want a deeper color.

Steps

1. 
2. 

   1. This is 10 cups of ginger juice obtained by grating ginger, separating the solids, and letting the starch settle out.

   2. Add the ginger juice and sugar together in a pot.

   Either white sugar or brown sugar is fine.

   I used brown sugar left over from making green plum extract to give it a slightly deeper color.

3. 
4. 

   3. Stir well over high heat so the sugar settled at the bottom dissolves.

   4. Once all the sugar has dissolved and it begins to boil vigorously, skim off the foam that rises.

   The foam subsides if you lower the heat, so skim it all off while it is on high heat before turning the heat down.

   Lower the heat as far as possible, just before it goes out, and cover with the lid.

   When you turn the heat down this low, you do not need to check on it and stir very often.

   When you open the lid to stir, shake off any condensation somewhere else before covering it again so the moisture from the lid does not drip back into the pot.

   Cinnamon is sometimes added to soften the spiciness of ginger and enhance the fragrance; you can cut a piece of whole cinnamon stick about half a handspan long into smaller pieces and add it at this point.

5. 
6. 

   5. Go about other chores while checking in and stirring occasionally.

   After simmering for more than 1 hour, the moisture will have reduced, bubbling foam will rise, and it will begin to thicken.

   6. Simmer for about 30 minutes more; when it feels slightly runnier than oligosaccharide syrup, it has reduced to the right consistency.

   It might seem a bit thin while it is hot, but it will thicken as it cools.

   

   This is how it looks once it has cooled. When scooped with a spoon, it flows smoothly.

   It is runnier than corn syrup.

   I wonder whether this simmered syrup should be called ginger cheong or concentrated ginger extract; choosing a title is tricky.

   Since many people call it ginger cheong, I will call it that as well.

Ppunwife's tips

• The foam that forms while boiling will subside if the heat is turned down, so skim it off thoroughly while the heat is high before reducing the heat.
• When you lift the lid to stir, shake the moisture off the inside of the lid somewhere else before replacing it so water droplets do not fall into the pot.
• While hot, it may look runnier than oligosaccharide syrup, but once cooled, it thickens to a smooth, pourable consistency.
• To enjoy as ginger tea, mix 2/3 tbsp of ginger syrup with 2/3 cup of warm water, or dilute to taste with a ratio of 1 part ginger syrup to 6 to 7 parts water.

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