Saenggang Jeonggwa

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

Place the sliced fresh ginger in a pot and cover with water. Bring to a boil, then drain the water. Repeat this blanching process 3-4 times to reduce the pungency of the fresh ginger, ensuring to use fresh water each time.

In a clean pot, combine 300g water, 400g white granulated sugar, and honey. Bring the mixture to a gentle boil, stirring until the white granulated sugar is fully dissolved, creating a syrup.