Daechu Jeonggwa

1. Thoroughly wash the jujube fruit. Using a small knife or scissors, carefully remove the seeds from each jujube fruit, being careful to keep the fruit intact as much as possible. Gently flatten each deseeded jujube fruit.

2. In a large pot, bring 500 grams of water to a boil. Add the prepared jujube fruit and blanch for 5 minutes to soften. Drain the jujube fruit and set aside.

3. In the same pot, combine 300 grams of white sugar, 300 grams of water, and the sliced fresh ginger. Bring the mixture to a simmer over medium heat, stirring until the white sugar is fully dissolved, creating a syrup.