Bellflower Root Candy (Doraji Jeonggwa) – Made with Care
Homemade Bellflower Root Candy in 5 Days! Perfect for Gifts or Tea Time Snacks
Feeling bored at home due to the current situation? Why not try making some delicious Bellflower Root Candy (Doraji Jeonggwa)! Its sweet yet slightly pungent taste is truly wonderful. It’s perfect as a gift or a delightful snack for your tea time. We’ll guide you through the detailed steps, making it easy even for beginners to follow.
Ingredients for Bellflower Root Candy
- 1kg prepared bellflower root (doraji) for candy making
- 800g rice syrup (Jocheong)
- 50g roasted soybean powder
- 1/2 Tbsp coarse salt
Cooking Instructions
Step 1
Start with 1kg of bellflower root specifically prepared for making candy. Rinse it thoroughly under cold running water to remove any dirt or debris. Gently remove any tough, thin roots by hand. Cleaning it well helps reduce the natural bitterness of the bellflower root, resulting in a cleaner taste.
Step 2
Make shallow slits along the prepared bellflower root. Be careful not to cut too deep, as this could cause it to break apart. After scoring, carefully peel off the skin, layer by layer. Removing the skin completely is key to achieving a tender texture in the candy.
Step 3
Place the thicker, top part of the bellflower root into a pot. Add 1/2 Tbsp of coarse salt and blanch over high heat for about 5 minutes. This step helps to further remove bitterness and soften the bellflower root.
Step 4
Transfer the blanched bellflower root to a wide pan. Add the water used for blanching to the pan along with the bellflower root. Cook over high heat for another 8-10 minutes until the bellflower root is tender.
Step 5
Do not discard the water used for boiling the bellflower root! This water will play an important role when simmering with the rice syrup later. Set it aside in a separate bowl to use.
Step 6
Now, for the simmering process. Pour enough rice syrup (or Jocheong) into a frying pan to generously coat the bottom. Arrange the boiled bellflower root on top, then pour more rice syrup over it so the root is submerged. Finally, add 2 ladles of the reserved bellflower root boiling water. Bring this mixture to a boil over high heat.
Step 7
Once the mixture starts boiling, immediately reduce the heat to low. Simmer for about 1 hour, continuously basting the bellflower root with the syrup mixture using a ladle. This slow simmering allows the flavors to deepen. After an hour, turn off the heat, cover the pan, and let it sit in a shaded, cool place for one day. This resting period helps the syrup penetrate the bellflower root.
Step 8
Repeat the process on the second day. Maintain low heat and simmer for another hour. If the syrup becomes too thick during simmering, add a little of the reserved bellflower root boiling water to adjust the consistency. After an hour of simmering, turn off the heat, cover, and let it rest in a shaded place for another day to allow further absorption.
Step 9
On the third day, continue to simmer over low heat for about 40 minutes. It’s crucial at this stage to stir frequently or baste with the syrup to prevent the bellflower root from sticking to the bottom of the pan. Be very careful to avoid burning.
Step 10
Once the simmering is complete, carefully transfer the bellflower root to a tray or wide plate. Spread the root pieces out and cover the top with aluminum foil. Place the tray in a cool, shaded, well-ventilated area to dry for one day. This partial drying helps prevent the exterior from becoming too sticky.
Step 11
The next day, gently flip the dried bellflower root pieces over. Be extremely careful not to crush or break them. Cover again with foil and let them dry in a shaded, ventilated spot for another day. Drying for a total of two days will achieve a nicely chewy texture.
Step 12
Finally, the last step! Generously coat the well-dried bellflower root candy with the roasted soybean powder. This coating will absorb any stickiness and add a wonderful nutty flavor. Store the finished Doraji Jeonggwa in an airtight container in the refrigerator to enjoy its delicious taste over time.
