Maejakgwa

Peel 30g of Fresh ginger and grate it finely. Squeeze the grated Fresh ginger through a cheesecloth or fine sieve to extract approximately 15g of ginger juice.

In a large bowl, combine Wheat flour, Fine sea salt, 15g of the extracted ginger juice, Sesame oil, and 60g of Water. Mix until a shaggy dough forms, then knead on a clean surface for 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

While the dough rests, prepare the syrup. Peel and thinly slice the remaining 20g of Fresh ginger. In a small saucepan, combine White sugar, 100g of Water, the sliced Fresh ginger, and Cinnamon stick. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until the syrup slightly thickens. Remove from heat and let it cool slightly.