How to Peel, Slice, and Mince Ginger

Ginger is one of the most common ingredients used in Asian cuisine, and we absolutely love it at Confetti Kitchen. Fresh ginger is inexpensive, adds so much flavor, and has many health benefits, from reducing muscle pain to relieving an upset stomach. But we get it: ginger can be daunting. First off, ginger root is shaped awkwardly, with no piece the same as another. Then add the fact that its skin is paper thin, making it hard to cut off without taking a chunk of ginger with it. So, where do you even begin?


In our short video below, you’ll see how we use a spoon to peel ginger, and a regular chef’s knife to slice and mince. The technique is pretty similar to our How to Mince Garlic video, so check that out as well.

1. Scrape with a spoon: Get under the peel and scrape away! Let the spoon’s curved shape help you work around the ginger. Using a spoon is the easiest way to ensure you get the peel off without wasting any ginger.

2. Thinly slice: Slice the ginger. Make a claw with your supporting hand to keep your fingers away from the blade.

3. Make matchsticks: Stack up the ginger slices, then slice again. The ginger will look like small strips now.

4. Rock and chop: Loosely line up the ginger strips. Chop through again to mince. If you need ginger to be even smaller, rest your supporting hand flat on top of the blade, run your knife through the ginger in a rocking motion. Continue to pile and rock until the ginger is minced to your liking.


Grab some fresh ginger and give our Asian Chicken Lettuce Cups a try. All of our recipes that use sliced or minced ginger will link back to this video, so keep practicing and you’ll get the hang of it soon enough.

One more thing: Have some leftover ginger? Make a cup of ginger tea! This caffeine-free drink is one of our pre-bedtime favorites. Just boil some hot water, then pour into a cup with a couple ginger slices. If you have lemon and honey, try adding that too. Let steep for a few minutes, then enjoy!

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