Introduction

Saenggang-cheong (생강청) is Korean ginger syrup: thin slices or shreds of fresh ginger preserved in sugar or honey until they release their juice and form a thick, golden syrup. “Saenggang” means ginger and “cheong” is the Korean word for fruit or root preserves made with sugar or honey, like yuja-cheong and maesil-cheong. Stirred into hot water it becomes saenggang-cha, the spicy-sweet ginger tea many Korean families drink on cold winter nights. It is also a handy kitchen seasoning for marinades and braises.

Saenggang-cheong at a Glance

Quick facts

• What it is: ginger preserved in sugar or honey (ginger syrup)
• Main ingredients: fresh ginger, sugar and/or honey; some versions add jujubes, cinnamon or lemon
• Taste: sweet with a sharp, warming ginger bite
• Main uses: ginger tea, ginger ade, marinades for pork and fish, braises and dressings

What is Saenggang-cheong Made Of?

Traditional saenggang-cheong is simply equal weights of cleaned ginger and sugar (or a mix of sugar and honey), layered in a jar and left to draw out the ginger juice. Many home cooks today make a quicker cooked version: sliced ginger is simmered with sugar, water and a little honey until syrupy, which is safer and more consistent than long room-temperature curing. Store-bought jars are sold at Korean markets as “honey ginger tea.”

Types of saenggang-cheong

• Sliced ginger cheong: thin slices in syrup; the slices are eaten or strained out.
• Shredded or grated cheong: stronger flavor that dissolves easily into tea.
• Honey ginger tea (jar): commercial ginger preserves sweetened with honey.
• Ginger-jujube cheong: with dried jujubes and cinnamon for a deeper, spiced taste.

What Does Saenggang-cheong Taste Like?

It is sweet like honey at first, followed by a peppery, warming heat that spreads down your throat. Good saenggang-cheong is fragrant and bright, not bitter. As a cooking seasoning, it adds both sweetness and a gentle ginger kick in one spoon, which is why some Korean cooks use it in place of sugar plus minced ginger.

Popular Korean Dishes That Use Saenggang-cheong

Saenggang-cha (ginger tea)

The most popular use: syrup dissolved in hot water. Recipe below.

Ginger ade

A cold summer version with sparkling water, ice and lemon.

Pork and fish marinades

A spoonful in bulgogi, jeyuk or fish jorim sauce helps reduce strong meaty or fishy smells.

Sujeonggwa-style drinks

Ginger syrup with cinnamon water makes a fast version of Korea’s traditional cinnamon punch.

Easy Saenggang-cha Ginger Tea Recipe (Makes about 2 cups syrup)

Ingredients

• 10 oz (300 g) fresh ginger
• 1 1/4 cups (250 g) sugar
• 1 cup (240 ml) water
• 1/3 cup (110 g) honey
• Pine nuts or sliced jujubes, to garnish (optional)

Instructions

1. Peel the ginger by scraping it with a spoon. Rinse, pat dry and slice it very thinly (or cut into thin matchsticks).
2. Put the ginger, sugar and water in a small pot. Bring to a boil, then simmer over low heat for 25–30 minutes, stirring occasionally, until the syrup is golden and thick enough to coat a spoon.
3. Turn off the heat and let it cool for 10 minutes, then stir in the honey.
4. Pour into a clean, dry glass jar, let it cool completely, close and refrigerate.
5. To make tea, stir 2 tablespoons of syrup (with a few ginger slices) into 1 cup of hot water. Top with pine nuts or jujube slices and sip warm.

Tip: Young ginger is juicier and milder; mature ginger is spicier. Slice against the fibers so the ginger turns tender and pleasant to chew.

Where to Buy Saenggang-cheong

United States

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Amazon
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H-Mart
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Canada

Search Korean honey ginger tea on Amazon.ca

Europe

Search Korean honey ginger tea on Amazon.co.uk

How to Store Saenggang-cheong

Keep homemade saenggang-cheong in a sealed glass jar in the refrigerator and use it within about 1 month. Always scoop it out with a clean, dry spoon. If you see mold, fizzing or an off smell, throw it away. Unopened store-bought jars can stay in the pantry until the date on the label; refrigerate after opening.

Saenggang-cheong FAQ

Is saenggang-cha caffeine-free?

Yes. It contains no tea leaves, just ginger, sugar or honey and water.

Can I make it with only honey?

Yes, but do not boil the honey. Simmer the ginger in a little water first, cool it, then mix with honey. Do not give honey to babies under 1 year old.

How much syrup should I use per cup?

About 1–2 tablespoons per 1 cup (240 ml) of hot water. Adjust to taste.

Can I cook with saenggang-cheong?

Yes. Use it in place of some of the sugar and ginger in marinades, braises and dressings.

Conclusion

Saenggang-cheong is one jar that gives you cozy ginger tea all winter and a sweet-spicy seasoning for the kitchen. Make a batch when ginger is fresh and keep it in the fridge. For more Korean syrups, see our mulyeot and maesil-cheong guides.