Ginseng and Red Ginseng Maejakgwa
The Dual Faces of Maejakgwa: Elevated with Ginseng and Red Ginseng
I was so captivated by the sweet and crispy maejakgwa I learned about in the Korean Cuisine Functional Skills course that I decided to recreate it at home. This version elevates the traditional treat by incorporating ginseng and red ginseng, enhancing both its nutritional value and sophisticated flavor profile. Experience a delightful textural contrast and a deep, aromatic sweetness that will leave you wanting more.
Basic Ingredients
- 1 fresh ginseng root (approx. 30g)
- 200g all-purpose flour or cake flour
- 10g fresh ginger
- 2g fine salt
- 2 Tbsp red ginseng concentrate
- 10 prepared pine nuts
- 300ml cooking oil (for deep-frying)
Syrup for Ginseng Maejakgwa
- 100g granulated sugar
- 2 Tbsp red ginseng concentrate
- 5g finely minced ginseng (for texture)
- 100g granulated sugar
- 2 Tbsp red ginseng concentrate
- 5g finely minced ginseng (for texture)
Cooking Instructions
Step 1
Begin by preparing the ingredients for the Ginseng Maejakgwa. Wash the ginseng thoroughly, peel it, and mince it finely. Similarly, peel and mince the fresh ginger. Prepare to make ginger water by lightly crushing or juicing the ginger and then straining it to get a clear liquid. This will infuse the maejakgwa with its distinct aroma.
Step 2
In a bowl, sift the flour (cake flour recommended for a lighter texture) to ensure it’s free of lumps. Add the minced ginseng and fine salt to the flour. Gradually add the prepared ginger water while mixing and kneading to form a cohesive dough. Knead until the dough is smooth and slightly elastic, similar to a well-made pasta dough.
Step 3
Prepare the sugar syrup, which will give the maejakgwa its characteristic shine and sweetness. In a saucepan, combine the granulated sugar, red ginseng concentrate, a small amount of the ginger water prepared in step 1, and a bit of finely minced ginseng. Gently simmer over low heat, stirring occasionally, until the sugar is completely dissolved and the syrup has slightly thickened. Do not add extra water.
Step 4
Roll out the dough thinly using a rolling pin, aiming for a thickness of about 2-3mm. Thinner dough will result in a crispier texture. Cut the rolled-out dough into rectangles approximately 5cm long and 2cm wide. Then, make a slit in the center of each rectangle and pull one end through the slit to create the traditional ‘川’ (river) shape of maejakgwa.
Step 5
Heat the cooking oil in a deep pot to around 160-170°C (320-340°F). Carefully place the shaped maejakgwa pieces into the oil. Fry them over low heat until they turn a light golden brown. Then, increase the heat slightly to about 180°C (350°F) and fry them once more until they are perfectly crisp and puffed up. Double frying is key for achieving maximum crispiness.
Step 6
Remove the fried maejakgwa from the oil and let them cool slightly. While still warm, dip them into the prepared warm sugar syrup, ensuring both sides are evenly coated. Immediately sprinkle the prepared pine nuts on top before the syrup sets to complete the beautiful presentation of your Ginseng Maejakgwa.
Step 7
Now, let’s make the Red Ginseng Maejakgwa, infused with the deep flavors of red ginseng. Take half of the prepared ginseng and mince it finely. Slice the other half into thin julienne strips. These julienned ginseng pieces will add both texture and visual appeal to the finished dessert.
Step 8
Peel and finely mince the fresh ginger. Crush or juice the minced ginger to create a clear ginger water. This ginger water will enhance the flavor of the dough and contribute to a tender texture.
Step 9
Sift the cake flour into a mixing bowl. Add the finely minced ginseng (from step 6) and fine salt. Incorporate the ginger water (from step 7) and the red ginseng concentrate. Mix and knead until a cohesive dough forms. The dough should be slightly chewy but not sticky.
Step 10
Prepare the sugar syrup for the Red Ginseng Maejakgwa. In a saucepan, combine granulated sugar, a pinch of fine salt, the ginger water (from step 7), and the minced ginseng (from step 6). Simmer over low heat, stirring until the sugar dissolves and the syrup thickens slightly. (Note: Red ginseng concentrate is already in the dough).
Step 11
Heat the frying oil to approximately 160-170°C (320-340°F). While the oil heats, prepare the pine nuts by removing their caps and lightly crushing them with the side of a knife. It’s best to add the pine nuts after the maejakgwa has been fried and coated in syrup, as they can burn easily.
Step 12
Roll out the dough from step 8 to about 2-3mm thickness. Cut it into 5cm by 2cm rectangles. Make a slit in the center of each piece and pull one end through the slit to form the characteristic ‘川’ shape. This shape not only looks appealing but also fries beautifully.
Step 13
Carefully place the shaped dough pieces into the preheated oil over low heat. Fry until they turn a light golden hue. Then, increase the heat to around 180°C (350°F) and fry them a second time until they are deeply golden and very crisp. This double-frying process ensures a delightful crunch.
Step 14
Remove the crisply fried Red Ginseng Maejakgwa from the oil and let them cool briefly. While still warm, dip them into the prepared warm sugar syrup (from step 9), ensuring they are coated evenly on all sides.
Step 15
While the syrup is still wet, arrange the julienned ginseng strips and the crushed pine nuts attractively on top of the syrup-coated maejakgwa. You can lightly fry the julienned ginseng beforehand for extra crispiness, or use them fresh for a softer garnish. This completes your sophisticated Red Ginseng Maejakgwa, a perfect blend of earthy ginseng and rich red ginseng flavors.
