Saenggang Jeonggwa

Peel the fresh ginger root thoroughly and slice it into thin, uniform rounds, approximately 2-3mm thick.

Place the sliced fresh ginger root in a pot and cover with 1000 grams of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the water.

Repeat step 2 two more times, using fresh water each time, to remove the strong pungency and bitterness from the fresh ginger root. After the third blanching, drain well.