Kim Dae-seok's Ginger Syrup

Name: Kim Dae-seok's Ginger Syrup
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Korean
Ingredients: Fresh ginger 800g (700g after preparation); Raw sugar 800g

A simple and easy ginger syrup made with fresh ginger and raw sugar in a 1:1 ratio, stored in the freezer without alcohol or salt, ensuring long-term storage without mold concerns.

30 min Difficulty Very easy Sauces & basics

Main ingredients

Ginger

Ingredients needed 10 servings

Fresh ginger 800g (700g after preparation)

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Recipe

Soak fresh ginger in cold water and break it apart at each joint, then rinse thoroughly to remove dirt from the surface.
Use a coarse scrubber to clean the ginger skin under running water, and gently scrape out any residue or knots in the stem areas using a knife to ensure a clean finish.
Wrap the cleaned ginger in kitchen paper towels to completely remove excess moisture from the surface.
Cut the dried ginger into pieces suitable for blending, then place in a blender.
Blend the ginger in the blender for about 1 minute without adding any alcohol or water, processing until the texture is slightly chewy.
Transfer the blended ginger to a large bowl and add 800g of raw sugar. Mix with a spatula for about 1 minute until the sugar is fully dissolved.
Once the sugar has dissolved and the mixture becomes juicy, divide it into clean storage containers.
Close the container lids and store directly in the freezer. Use as needed by dissolving in warm water for drinking or incorporating into various dishes.

Peel and thoroughly wash fresh ginger, then dry completely with kitchen paper towels.
Cut the ginger into appropriate sizes and blend coarsely in a blender, leaving a slight texture.
Add raw sugar to the blended ginger, mix well until fully dissolved, then transfer to a container and freeze.

Cooking tips

The main cause of mold in ginger syrup is moisture, so make sure to dry the ginger thoroughly with kitchen paper towels before blending to prevent spoilage.
Use raw sugar or granulated sugar in equal weight to the original ginger weight before washing to maintain proper sweetness.
Due to its high sugar content, the syrup remains soft even when frozen, allowing you to easily scoop it out with a spoon straight from the freezer.

Recommended for

Those who want to brew a rich ginger tea at home during transitional seasons or winter months.
People interested in a method to store ginger syrup safely without mold for up to a year.

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