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Gongjin-hwan

Ingredient Preparation

No ingredient is used raw. Each is washed, soaked, steamed or roasted in the way that suits it.

WHAT IS BEOPJE

What is beopje (法製)?

Beopje is a traditional way of preparing ingredients. Rather than using them raw, each is washed, soaked in liquor, then steamed, stir-roasted or roasted to temper its harsher character. Every ingredient has a method of its own.

Deer antler velvetSogu · soaking in milk and roasting

Milk is reduced and allowed to soak into the antler velvet, which is then roasted evenly in a pan. The milk absorbed inside sets firmly, while the milk on the surface hardens or scorches, so it is removed after drying.

  1. STEP 01

    Pour low-fat or whole milk into a pot and prepare to heat it.

  2. STEP 02

    Stir the milk as it reduces. Skim off the film that forms as it boils, reduce to about one third, then let it cool.

  3. STEP 03

    Add the antler velvet to the reduced milk so the milk soaks in evenly.

  4. STEP 04

    Spread the pieces one by one in a pan so they do not burn. Too many at once scorch easily, so roast only a suitable amount.

  5. STEP 05

    Roast until cooked evenly throughout.

  6. STEP 06

    The milk absorbed inside sets firmly; the milk on the surface hardens like a cracker or scorches.

  7. STEP 07

    Dry in the sun to drive off moisture and loosen the milk stuck to the surface.

  8. STEP 08

    Remove the browned or scorched milk from the surface.

AgarwoodJuse · rinsing in liquor

Impurities are washed off with water and a brush, then the wood is briefly rinsed in soju. Soaking too long may draw out the agarwood's constituents, so it is soaked for only about 10 minutes.

  1. STEP 01

    Soak in clean water, then brush off any impurities on the agarwood.

  2. STEP 02

    Cut into small pieces so it is easier to grind.

  3. STEP 03

    Soak in soju for about 10 minutes to rinse away remaining impurities. Do not soak longer.

  4. STEP 04

    Spread out to dry in a well-ventilated place.

Cornelian cherryJujeung · steaming with liquor

The fruit is moistened with cheongju, steamed for 3 to 4 hours and dried, three times over, then dried completely in a dehydrator.

  1. STEP 01

    Wash the cornelian cherries in clean water to remove impurities.

  2. STEP 02

    Sprinkle cheongju evenly over the fruit so it absorbs plenty of liquor.

  3. STEP 03

    Pour water into a steamer, line it with cotton cloth, steam the fruit for 3 to 4 hours, then dry it.

  4. STEP 04

    Let the steamed fruit cool, then dry it in a dehydrator at 75°C until all moisture is gone.

STEP 02 ~ 03 × 3Moisten with cheongju, steam and dry three times in all before moving on to STEP 04.

Angelica rootJuchwo · roasting with liquor

Cheongju is misted over the root until it soaks right through. The root is then stir-roasted in a pan over low heat, turned constantly, and spread on a wide tray to cool.

  1. STEP 01

    Wash the angelica root in clean water to remove impurities.

  2. STEP 02

    Mist evenly with cheongju and keep in an airtight container until fully absorbed: moist, with no water left on the surface and nothing coming off on your hands.

  3. STEP 03

    Preheat a pan over low to medium-low heat (100–120°C). Stir-roast, turning constantly so the root does not burn, until its aroma rises strongly from the pan.

  4. STEP 04

    Immediately spread on a wide tray to release the remaining heat and dry.

HoneyYeonmil · simmering down

The honey is simmered over medium heat for about 2 hours to drive off moisture, and the white impurities that rise to the top are skimmed off. Boiled too long, it hardens like taffy and becomes hard to knead, so once it thickens, a little lukewarm water is added to adjust the consistency.

  1. STEP 01

    Pour the honey into a pot and bring to a boil over medium heat.

  2. STEP 02

    Simmer for about 2 hours to drive off moisture.

  3. STEP 03

    Skim off the white impurities that rise to the top as it simmers.

  4. STEP 04

    Boiled too long, it hardens like taffy. Once it thickens, add a little lukewarm water to adjust the consistency.

Why refined honey

  1. POINT 01

    Evaporation and concentration · Driving off moisture makes the honey thick and sticky.

  2. POINT 02

    Removing impurities · Pollen and other impurities that rise during simmering are skimmed off.

  3. POINT 03

    Even kneading · Its consistent stickiness binds well with the powder.

  4. POINT 04

    Keeping quality · With less moisture, it does not spoil easily and keeps longer.

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