Today, let's make something sweet. Do you have a sweet tooth?

Ask me!

Usually I don't eat sweet things.

When I go out to the restaurant, later after finishing a meal they ask us for dessert.

Usually I don't order dessert because I feel really heavy.

But sometimes I feel like eating some sweet thing, just one candy.

Today we are going to make Korean traditional candy.

Beet-jeonggwa. In English: beet jelly candy.

Jeonggwa is usually made with hard fruit or stems or roots.

Sliced thinly and then cooked with sugar, and then eventually it turns into really

sweet jelly-like a candy. But today I'm going to make jeonggwa with beets.

Everybody knows beets are very healthy. They have a little strong smell.

But when you make this jeonggwa with this, all the smells are gone and

texture is good and really chewy jelly and tasty! Really tasty.

I already measured this guy, it's around nine ounces.

Nine ounces but after peeling it's going to be eight ounces.

As you know, inside these guys the color is all bloody, you know. (laughs)

I like to wear my gloves.

Cut it...

You can use a peeler, too.

But this is a small size, so I like to use my knife.

I will just grate this, because it's a small amount quickly you can grate.

Really pretty color.

When I give my beet candy - beet jeonggwa - to my friends. They never guess what it's made with.

Taste is tangy. Sweet and tangy.

Almost it's done and then

eventually I got a really small, looks like a triangle shape. So this is a good tip.

How you can do? Now you saw that I was up and down up and down, north and south,

But you can do this, one direction now . Like this, one direction.

This one only left over. Just add here

So this is gorgeous isn't it?

This is eight ounce. We need to make it a little tangy and kind of flavorful.

I will use lemon, one lemon and then I'm going to squeeze out.

This lemon has so many seeds. This is a lime squeezer.

So total around two tablespoons freshly squeezed lemon juice.

Now we need to add sugar.

Sugar eight ounces. Eight ounces beet and eight ounces sugar, which is one cup plus 2 tablespoons sugar.

And pinch of salt.

Mix this...

And I'm going to cook...

...very low.

We have to cook it over low heat so that the beet pulp is going to be all tender

and then it tastes like a kind of chewy jelly.

Forty minutes passed, let's see!

The consistency should be kind of thick.

This is really nice now, but too thin.

So it has to be a thicker and also a little cooked. I will let the water evaporate a little bit.

I will keep stirring occasionally.

You see this is a really low heat.

So delicious! (laughs)

When my candy is all done, I'm going to pour this here, this is a parchment paper.

Sesame seeds,

Toasted sesame seeds about 2 tbsp.

Like this.

You gotta be really patient. "Oh I want to do quickly!" and then you just turn up the heat,

it's going to be burnt, and also the candy color is going to be dark.

It's not pretty and also smells like a burnt smell, not good. To maintain a really beautiful red color

we need to cook over low heat like this.

Let's see the consistency. Drop it like this. pour this candy in here.

Gorgeous, pretty color!

Just spread.

Like this.

Let it cool down around 20 minutes. We still have a lot of good stuff in here. I like to make a tea.

And boil this.

Make a nice hot tea.

Let's roll it up!

Just press down.

And then I want an eight inch long bar.

Rectangular bar.

So this is vegetable oil.

I'll put some vegetable oil on the blade of this knife to cut nicely.

Half inch.

You can serve just like this or wrap this. This is wrapper. This is a cellophane candy wrapper.

Let me taste this candy we made today.

Mmm!

Sweet and chewy, tangy and nutty. Why nutty? Sesame seeds. Toasted sesame seeds

You will never guess this is made with beet!

Because it tastes a totally different. You can't feel any beet flavor.

Today we made beet-jeonggwa. Beet jelly candy. So enjoy my recipe see you next time!

Bye!