Homemade Yageng (Korean Sweet Bean Jelly)
Create Delicious Homemade Yageng with Ease!
This recipe allows you to easily make traditional and delightful Yageng at home. The rich flavor of red bean paste combined with a chewy texture makes it a treat for all ages. It’s a perfect healthy snack to enjoy with tea or coffee.
Ingredients for Yageng- 250ml water (approx. 1.5 standard Korean rice cups)
- 10g agar-agar powder (or 10g agar-agar strands)
- 150g sugar (granulated or brown sugar)
- 500g high-quality red bean paste (anko)
- 20g corn syrup or rice syrup (for shine and smoothness)
- A few boiled chestnuts or nuts (optional, for garnish)
Cooking Instructions
Step 1
In a wide pot, pour 250ml of cold water and add 10g of agar-agar powder. Whisk well with a spatula or whisk to combine, then let it sit for about 5 minutes to allow the agar-agar to fully hydrate. (If using agar-agar strands, rinse them in cold water beforehand.)
Step 2
While the agar-agar is blooming, add 150g of sugar to the pot. You can use granulated or brown sugar, and adjust the amount to your preference.
Step 3
Place the pot over medium-low heat. Stir continuously with a spatula to prevent lumps, and bring to a simmer. Cook until the sugar is completely dissolved and the mixture turns into a clear syrup. Be careful not to let it burn.
Step 4
Once the sugar has dissolved, adjust the heat to medium and add 500g of high-quality red bean paste. Use the side of the pot to gently mash and dissolve any clumps of the red bean paste.
Step 5
When the red bean paste is smoothly incorporated without any lumps, continue cooking over medium heat, stirring constantly to prevent sticking to the bottom. Cook for another 2-3 minutes, or until the mixture thickens slightly and you can feel a slight resistance when scraping the bottom of the pot. A thick consistency is key.
Step 6
Turn off the heat and stir in 20g of corn syrup or rice syrup until well combined with the red bean paste mixture. The syrup adds gloss and a smoother texture to the Yageng.
Step 7
Carefully pour the hot red bean paste mixture into prepared Yageng molds or trays. Smooth the surface to create an even top.
Step 8
Place the filled molds in a cool, room-temperature spot or in the refrigerator to set. Let them cool for about 1 hour until the surface begins to firm up.
Step 9
Once the Yageng has partially set, arrange a few pieces of boiled chestnut or nuts decoratively on top. You can omit this step or use other garnishes according to your preference.
Step 10
After adding the garnish, return the molds to the refrigerator or a cool place to set for at least another 30 minutes. This ensures the Yageng becomes firm enough to hold its shape.
Step 11
When the Yageng is completely firm, carefully unmold it. Cut into desired serving sizes, arrange on a nice plate, and your homemade Yageng is ready! Enjoy your delicious creation.