Sweet and medicinal ginseng Jeonggwa

Korean ginseng is one of the most popular foods around the world because it contains a lot of saponins that strengthen the immune system.

It is a Korean confectionery made by boiling fruits or root vegetables in sugar, etc., and is a type of sugar confectionery.

There are various types, such as Insamjeonggwa, Carrotjeonggwa, Dongajeonggwa, Gingerjeonggwa, Yeongeunjeonggwa, Mogwagwa, Yujajeonggwa, Juksunjeonggwa, Hongsamjeonggwa, and Dorajijeonggwa. 

Some have a unique flavor, such as Mogwa or Yuja, and some fruits, such as Pears, are also used. Root vegetables, such as Lotus Root, Ginger, and Radish, and medicinal herbs, such as Cheonmundong, Hasanmul, and Ginseng are also used.

Jeonggwa is made by soaking or boiling in honey to a Brix of 65 or higher for high storage, and it is also made into a Sujeonggwa by floating the dried fruits in honey water and used as a healthy drink.

These kinds of jeonggwa are usually rich in fiber, and in a time when sweet foods such as honey or jeonggwa were not readily available, sweet jeonggwa was considered a precious food.

In the past, it was literally a food served on ceremonial tables or when honored guests came, but now it is considered a type of medicinal herb according to its efficacy.

In particular, doraji is good for coughing and is good for the respiratory tract, and ginseng is good for strengthening the immune system with its saponin component, and pear and yuzu each have their own efficacy, so they were used in various ways such as with tea, as a snack, or in cooking.

The process of making it is to boil or steam it once so that the sugars such as honey, jeonggwa, and sugar are absorbed into the fiber tissue, and then cook it. In the past, it was made with honey, but now it is made by mixing sugar or molasses.

Jeonggwa is a storage method suitable for the old days when there was no refrigeration because it not only provides sweetness by allowing the sugar to penetrate as the moisture in the ingredients evaporates, but also makes it difficult for bacteria to invade due to increased osmotic pressure, along with the drying method, and has good storability.