Kim Dae-seok's Radish Jeonggwa
Winter radish preserved for a long time in salt and rice syrup to maintain a chewy texture, then enhanced with black sugar and soybean flour for a rich aroma and glossy finish—this is a traditional nutritious snack.
Ingredients needed 6 servings
Recipe
Cooking tips
- It's essential to follow the full 6-hour soaking time in salt and rice syrup to ensure the radish remains firm and develops a chewy texture when cooked.
- After adding black sugar in the final stage, the mixture becomes sticky and can burn instantly, so stir constantly over very low heat.
- The finished confection is very fragile right after cooking, so allow it to cool thoroughly in the pot for 1 hour before removing to preserve its shape.
Recommended for
- Those who want to make traditional Korean pastries or herbal nourishing snacks with care and authenticity.
- Those who wish to enjoy winter radish in a unique and long-lasting delicious way.
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