Chestnut Jelly (Bam Jorim)
Boiled Chestnut Jelly (Bonui-bam) Aged for 2-3 Months: The Ultimate Recipe
Learn how to make the delightful Chestnut Jelly, also known as ‘Bonui-bam,’ featured in the movie ‘Little Forest.’ This recipe guides you through carefully peeling fresh chestnuts, soaking them in a baking soda solution, boiling them multiple times until tender, and then slow-simmering them to perfection. A touch of rum adds an exquisite aroma, making this a perfect treat to age for 2-3 months for an even richer flavor, ideal for holidays like Christmas. Watch the video for detailed steps: https://youtu.be/7iVZuZcTKw0
Chestnut Jelly Ingredients- 400g fresh chestnuts, outer shell removed
- 240g sugar (60% of chestnut weight)
- 1 Tbsp baking soda
- 1 Tbsp brewed soy sauce (yangjo ganjang)
- 2 Tbsp rum (optional, for enhanced aroma)
Cooking Instructions
Step 1
Begin by preparing your fresh chestnuts. Carefully peel off the tough outer shell, ensuring you leave the inner skin (yulpi) intact. It’s important to maintain the shape of the chestnuts as much as possible.
Step 2
Place the prepared chestnuts in a pot and cover them completely with water. Add 1 tablespoon of baking soda and let the chestnuts soak for 12 hours. Baking soda helps to remove bitterness and soften the inner skin.
Step 3
Keeping the chestnuts in the soaking water, bring the pot to a boil and cook for about 30 minutes. After boiling, carefully rinse the chestnuts under cold running water. This step helps to remove any remaining bitterness and impurities.
Step 4
Refill the pot with fresh cold water and boil the chestnuts again for 30 minutes. Rinse them thoroughly under cold water once more. Repeating this boiling process helps to make the chestnuts increasingly tender.
Step 5
Repeat the boiling and rinsing process one more time: add water, boil for 30 minutes, and then rinse under cold water. This completes the three-time boiling process, resulting in clearer and softer chestnuts.
Step 6
Inspect the boiled chestnuts closely. Use a skewer or toothpick to carefully remove any remaining pith or fine hairs from the core of the chestnut. Gently cleaning them while preserving their shape is key to the beautiful appearance of the ‘Bonui-bam’.
Step 7
Now it’s time to simmer the chestnuts. Add sugar, 60% of the chestnut’s weight (approximately 240g for 400g of chestnuts), to the pot. Pour in enough water to cover the chestnuts. Cook over medium-low heat for about 30 minutes, or until the sugar syrup thickens to a syrupy consistency. Stir gently occasionally to prevent the chestnuts from breaking.
Step 8
When the syrup has almost thickened and is coating the chestnuts, add 1 tablespoon of brewed soy sauce and 2 tablespoons of rum to enhance the flavor. The rum is optional but adds a sophisticated aroma, creating a truly special taste. Continue simmering for a little longer after adding the soy sauce.
Step 9
Transfer the finished chestnut jelly into clean, sterilized glass jars. Sealing them while hot will help ensure a hygienic storage.
Step 10
While delicious right away, this chestnut jelly truly shines after 2-3 months of aging, developing a deeper and richer flavor. Patiently wait for this period, and you’ll have a wonderfully sweet and aromatic chestnut dessert perfect for special occasions like Christmas!
