Food Notes

History of Gangjeong Syrup

Gangjeong originally referred to a sweet Korean confection made of sweet rice flour, grain or seeds, and liquor and has a long history stretching back to the Han dynasty.

During the Han Dynasty, there existed a snack called hangu, which served as an appetizer before breakfast. It was made by mixing glutinous rice flour, kneading it, shaping it, and then frying it into certain forms. The fried pieces were then dipped in honey or starch syrup.

Gangjeong is believed to have been widely spread during the Goryeo Dynasty under the name “Yumilgwa.”

While the confection is still around, gangjeong has taken on a new form as a popular simple syrup used in various Korean dishes and beverages. 

Gangjeong syrup is traditionally used as a sweetener in various Korean dishes and beverages. It can be drizzled over desserts like bingsu (shaved ice) or hotteok (sweet pancakes), used as a glaze for meats like dakgangjeong (sweet fried chicken), or added to teas and cocktails for a touch of sweetness.

Used In

Some contemporary dishes made with gangjeong syrup:
Dakgangjeong 닭강정 (fried chicken coated in gangjeong syrup)

Dubugangjeong 두부강정 (tofu marinated in gangjeong syrup and fried)

bingsu 빙수 (shaved ice topped with gangjeong syrup).

Yeot-gangjeong 엿강정 (Mixed nuts in gangjeon syrup)
danggeun-gangjeong 당근강정 (roasted carrots glazed with gochujang-gangjeong 고추장강정)

This versatile syrup adds a perfect balance of sweetness and depth to any dish, making it a staple in modern Korean cuisine. 

Ingredients and Preparation

2 tablespoons water
1 tablespoon sugar or brown sugar
1 tablespoon rice wine
1 1/2 tablespoons starch syrup

for a spicy glaze add 1 tablespoon gochujang (red pepper paste)

Mix all ingredients and place in a pot over medium heat. Heat and stir until mixture thickens, about one to two minutes.

Scale up as needed for the dish being prepared.

Syrup Variations

This Korean glazing syrup may have additional ingredients like blueberry juice, apple juice, strawberry juice, yuja (citron) extract, vinegar, or more. These additions are used to change the flavor profile for various meats, vegetables, nuts, or grains.

Blueberry Soy Glaze: Mix 1/4 cup of blueberry juice, 2 tablespoons soy sauce, 1 tablespoon of rice syrup, and 1 tablespoon rice wine in a saucepan. Bring to a boil and then simmer for about 10 minutes until thickened.

Apple Ginger Glaze: Combine 1/4 cup apple juice, 2 tablespoons soy sauce, 2 tablespoons of corn syrup, 1 tablespoon ginger juice, and 2 tablespoons of apple cider vinegar (instead of rice wine) in a pot. Cook over medium heat for about 15 minutes until the sauce is reduced and thickened.

How to Use

Stir Fry: Heat a very lightly oiled skillet or stir fry pan over medium high heat, then add the primary ingredient (meat, shellfish, vegetable, etc) and quickly sear, lower heat to medium and cook item until almost done. Increase heat to medium high, add the glazing syrup and stir fry quickly until the primary ingredient is coated and the liquid is reduced.

Grill: Cook the meat, seafood, or vegetable until nearly done, then brush gangjeong on and turn, repeating until a lightly charred glaze is present.

Bake or Air Fry: Cook until almost done, then brush glazing syrup on. Turn and repeat until done.