Beet Jeonggwa (Beet Jelly Candy)

Steps

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1. 1
   Peel and weigh the beet to get 8 oz of trimmed weight. Grate the beet into fine shreds.
   ▶ ≈1:06
2. 2
   Transfer the grated beet to a pot. Add about 2 tablespoons of freshly squeezed lemon juice and mix together.
   ▶ ≈2:57
3. 3
   Stir in 8 oz sugar (about 1 cup plus 2 tbsp) and a pinch of salt until well combined.
   ▶ ≈3:34
4. 4
   Cook over low heat for about 40 minutes, stirring occasionally. Maintain low heat to preserve the beautiful red color and prevent burning. The beet should become tender and the mixture should thicken to a jelly-like consistency.
   ▶ ≈4:10
5. 5
   Pour the cooked candy mixture onto parchment paper, sprinkle with about 2 tbsp of toasted sesame seeds, and gently spread it out.
   ▶ ≈5:59
6. 6
   Let cool for about 20 minutes. Once completely cooled, roll into a log shape and cut into half-inch-wide pieces using a knife blade lightly oiled with vegetable oil to prevent sticking.
   ▶ ≈7:17
7. 7
   Serve as is or wrap individual pieces in cellophane candy wrappers if desired.
   ▶ ≈8:33