Beet jelly candy

Today I’m introducing you to a traditional way of making Korean confection called jeonggwa.

Jeonggwa is a candied jelly usually made with fruits, roots, or stems of vegetables. When they are cooked for a long time in sugar, honey, or syrup over low heat, they eventually turn sweet and into a slightly translucent jellylike candy. The most well-known jeonggwa in Korean cuisine are made with fresh ginseng, lotus root, bellflower root, ginger, or orange, apple, carrot, or yuja.

Jeonggwa are named from their candied ingredient, so jeonggwa made with fresh ginseng is called ginseng jeonggwa or susam-jeonggwa in Korean (수삼정과). If you use sliced lotus root, it’s lotus root jeonggwa (yeon-geun-jeonggwa: 연근정과). I developed this beet-jeonggwa recipe over months and months. The reason I chose beets was for the simple reason that it’s a very healthful and colorful root. When I added lemon juice to enhance the flavor, which is not exactly the traditional Korean way, I was totally satisfied with the taste and texture.

So if you want something sweet once in a while, and if a small beet happens to be at home, make this candy. It will be a good gift if you wrap each piece in a candy wrapper.

Ingredients

Yield: makes about 16-18 pieces

• 8 ounces peeled and grated beet
• 8 ounces sugar (1 cup plus 2 tablespoons)
• 1 lemon, squeezed (about 2 tablespoons)
• a pinch of salt
• ¼ cup toasted sesame seeds

Directions

1. Combine beet, sugar, lemon juice, and salt in a heavy sauce pan. Mix well with a wooden spoon. Cover and cook for 40 minutes over low heat, stirring a few times.
2. Open the pan and keep stirring for about 20 minutes until the mixture sticks together in one lump. Check the consistency by lifting a scoop of the candy mixture into the air and letting it drop back into the pan. It should drop as 1 or 2 lumps, not drip or flow.
3. Meanwhile place 12 inch x 13 inch parchment paper on a large cutting board. Put 2 tablespoons sesame seeds in the center and spread them out to a 6-inch square.
4. When the candy mixture is ready, put it into the sesame seeds and spread it out into a 5 inch square.
5. Sprinkle 1 tablespoon of sesame seeds over top of the hot candy. Let it cool for 20 to 30 minutes until the candy is hard enough to cut but soft enough to roll.
6. Roll it up with both hands. If it’s too sticky, add more sesame seeds.
7. Shape the candy with both hands to a 8 inch x 1½ inch rectangular bar. You can use the parchment paper if it’s easier.
8. Cut the bar crosswise into ½ inch pieces. You’ll make about 16 to 18 pieces of beet jelly candy.
9. Serve as it is, or wrap each piece in cellophane candy paper to eat later.