For thousands of years, ginseng roots have been highly prized in Korea for their medicinal benefits. This candy is the most delicious supplement I can imagine. It’s a little crunchy on the outside with a jelly-like interior. It’s probably not like any other candy you’ve ever eaten: The flavor is sweet with herbaceous and bitter notes. Ginseng roots can be cultivated, but the best grow wild in the mountains. Recently a wild 120-year-old root sold at auction for $300,000! But don’t worry. The 4 to 5 ounces that you will need for this recipe will cost you only about $15 at a Korean market. After making the candy, don’t wash the skillet right away. It’ll be coated with a flavorful syrup. To make delicious ginseng tea, add 2 to 3 cups of water to the pan and bring to a boil. Add a few pine nuts to each cup before serving.
Makes about 25 pieces
INGREDIENTS:
- 5 or 6 fresh ginseng roots (4 to 5 ounces)
- 2 cups water
- 1½ cups sugar
- 2 tablespoons honey
INSTRUCTIONS:
- Wash the ginseng. Cut off and discard the tip of each root. Trim off and reserve the tiny roots. Cut the ginseng into thin lengthwise slices and then cut crosswise into 2-inch pieces.
- Put the ginseng pieces and roots in a large heavy skillet and add the water and 1 cup of the sugar. Cover and cook over low heat, stirring with a wooden spoon a few times, until the ginseng is softened, about 1 hour.
- Uncover the skillet and stir in the honey. Cook, uncovered, until the syrup is vigorously bubbling, 10 to 20 minutes, stirring frequently so the syrup doesn’t burn.
- Spread the remaining ½ cup sugar on a piece of parchment paper set on a cutting board. Remove the ginseng pieces and small roots from the skillet one by one and, using a fork or chopsticks, roll them in the sugar to coat, then transfer to a parchment-lined plate or baking sheet. Let cool completely before serving. Store leftovers in an airtight container in the freezer for up to 3 months.
