Kim Dae-seok's Pear Juice Ginger Syrup

Name: Kim Dae-seok's Pear Juice Ginger Syrup
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Korean
Ingredients: ginger 1kg; pear juice 1 pack (for grinding); sea salt 1 tablespoon; rock sugar 600g

Ginger is ground with pear juice, the juice is extracted, and then rock sugar is mixed with the remaining ginger solids to make ginger syrup.

1 hr Difficulty Easy Sauces & basics

Main ingredients

gingerpear juice

Ingredients needed 10 servings

ginger 1kg

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ginger pear juice

Kim Dae-seok's Ginger Syrup

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 minVery easySauces & basics

Ginger

HomemadeHome cafeAll-purpose sauce

This Man's Cook Liquid Ginger Syrup

A homemade liquid ginger syrup with all the starch thoroughly filtered out, leaving a clean, non-bitter taste that can be used year-round in cooking and beverages.

2 hr 25 minNormalSauces & basics

GingerSugar

All-purpose sauceHomemadeWinter beverage

pear juice 1 pack (for grinding)

sea salt 1 tablespoon

rock sugar 600g

Recipe

Soak ginger in cold water for 30 minutes to remove dirt, then break into small pieces and thoroughly clean all crevices.
Use a magic scrubber or knife to scrape off the skin from every corner of the ginger.
Slice the cleaned ginger thinly to prepare it for blending.
Add the sliced ginger and one pack of pear juice to the blender, and blend in several batches to avoid overloading the machine.
Transfer the blended ginger to a muslin bag or cotton cloth and squeeze out the juice, separating the solids.
Mix the separated ginger solids with 1 tablespoon of sea salt and 600g of rock sugar, stirring well with a spatula.
Once the rock sugar is fully dissolved and evenly mixed, transfer the mixture to a clean glass jar and let it mature at room temperature for two days before storing in the refrigerator.

Clean the ginger thoroughly, slice it thinly, and blend with pear juice in a blender.
Squeeze the blended mixture through a cloth to extract the juice, keeping only the solids.
Mix the ginger solids with rock sugar and salt, place in a container, and let it mature at room temperature for two days.

Cooking tips

Using pear juice instead of water when grinding ginger helps retain moisture, making it easier to blend and adding a subtle, natural sweetness.
Adding a small amount of salt enhances the sweetness of rock sugar and creates a deeper, more savory umami flavor in the mouth.
Let the syrup mature at room temperature for about two days, then transfer to a clean container and refrigerate.

Recommended for

Those who want to make ginger syrup using pear juice.
Those who need ginger syrup for tea or cooking marinades.

This Man's Cook's Red Date Ginger Syrup

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1 hrNormalSauces & basics

red datesgingerblack sugarplum syrup

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Yoon Yi-ryeon's Ginger Syrup

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Kim Dae-seok's Ginger Cooking Wine

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gingersoju

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