Ganjeong originally referred to a sweet Korean confection made of sweet rice flour, grain or seeds, and liquor. The term evolved to a type of dish prepared with a glaze.
강정 Glazing Syrup
Heat 2 tablespoons water, 1 tablespoon sugar, 1 tablespoon rice cooking wine, and 1½ tablespoons starch syrup [corn syrup, barley malt syrup, or sweet(glutinous) rice syrup] in a pot for 1 minute on medium heat.
For meats a spicy glaze is created by adding 1 tablespoon red pepper paste (gochujang 고추장) to the above preparation