Crunchy! Refreshing and Sweet Kumquat Confection, Geumgyul-jeonggwa: Dalbangatgan

Select good kumquats with a size of about 3 to 3.5 cm, dark orange color, and a hard, thick peel. Avoid overly ripe or soft ones to prevent damage during boiling.

Soak the kumquats in vinegar or salty water for about 5 minutes to clean the peel without rubbing, then rinse several times with water.

Remove the stem of the kumquat carefully to avoid piercing the peel. If pierced, the pulp and peel may separate during cooking.

Cut the kumquats in half and remove the seeds. Alternatively, if keeping whole, poke holes in the peel to allow for even cooking.

Add 1/3 of the kumquat weight in sugar and let it sit for about 24 hours (or 48 hours for whole kumquats) until enough water is drawn out, softening the pulp and thinning the peel.

Prepare a syrup by boiling water and starch syrup (each 1/3 of the kumquat weight) over high heat until melted, then turn off the heat.

Add the kumquats to the hot syrup and let them sit for at least 3-4 hours to soak.

Slowly increase the temperature to low or medium-low heat to avoid bursting the kumquats due to sudden high heat.

Once it starts boiling, cook for 5-10 minutes on low heat and remove any bubbles to prevent a rough surface and cloudy color.

Turn off the heat, let it cool, and leave it for at least 3-4 hours, up to 24-48 hours, to allow the kumquats to absorb the sugar syrup and become darker and more translucent.

Repeat the boiling and cooling process 2-4 times, boiling for 5-10 minutes on low heat each time, until the kumquats achieve a transparent, dark orange color and the peel adheres well to the pulp.

After the final boiling and slight cooling, strain the kumquats from the syrup, spreading them out carefully to avoid crushing.

Place the kumquats on a sieve and shape them by pinching the sides with hands, tweezers, or chopsticks to form pointed or round shapes as desired.

Dry the kumquats at room temperature for 3-4 days until they reach the desired chewy texture. Avoid leaving marks on the surface as it becomes sticky while cooling.

Place the dried kumquats in an airtight container and store in the refrigerator or freezer for up to a year.