Korean Ginseng Jelly

BIL gave me a box of Korean ginseng sometime ago. Personally, I do not like the smell of ginseng. Thus, the box was sitting pretty on top of my piano for sometime already. Today, I have decided to open it and use it to make konnakyu jelly to see how it will turn out.

Surprisingly I can take the jelly as the taste of the ginseng is very mild. Good for people like me who is not a ginseng fan.

This is the box of ginseng my BIL gave me.



Steeping the wolfberries in the dissolved ginseng water.


End product



Ingredients:
1 packet of konnakyu jelly powder
190 gm sugar
1000 ml of water
4 pkts of ginseng tea powder (mine is abt 3 gm per pkt)
a handful of wolfberries
a drop of yellow colouring

Methods:
1. Mix the sugar and jelly powder until well combined in a bowl.
2. Dissolve 4 pkts of the ginger powder with 300 ml of hot water. Put the wolfberries into the ginseng water to steep.
3. Pour the remaining 700 ml of water and the gingseng water together with the wolfberries into a pot over small or medium fire. While stirring the water with a ladle in one hand, slowly pour the sugar and jelly powder mixture into the water and continue to stir as you pour. This is to prevent the jelly powder from forming lumps when it touches the water.
4. Continue to stir until the sugar and powder is dissolved. Cook the mixture while stirring it all the while until it boils. Off fire and add in just a drop of the yellow colouring. Pour into prepared jelly moulds. Refrigerate for a few hours before serving.