Bonyi-bam (Candied Chestnuts) – ‘Little Forest’ Style
Homemade Candied Chestnuts: A Sweet and Aromatic Traditional Korean Snack Recipe
Learn how to make delicious Bonyi-bam, a sweet and fragrant chestnut confection inspired by the movie ‘Little Forest.’ This recipe uses fresh whole chestnuts, simmered in syrup to create a delightful snack perfect for all ages.
Ingredients for Bonyi-bam- 10-15 whole chestnuts
- 1 Tbsp baking soda
- 135g sugar (based on 50% of chestnut weight, adjust to taste)
- 1 Tbsp white wine (optional, for enhanced aroma)
- 0.7 Tbsp soy sauce (for a sweet and savory balance)
Cooking Instructions
Step 1
Start by thoroughly washing the whole chestnuts under running water using a brush to scrub off any dirt or debris from the outer shell. This initial cleaning is crucial for a pristine final product.
Step 2
Place the washed chestnuts in a bowl and pour boiling water (around 100°C or 212°F) over them, ensuring they are fully submerged. Let them soak for 30 minutes to 1 hour. This hot water soak significantly softens the outer skin, making it much easier to peel.
Step 3
Carefully remove the chestnuts from the hot water. Using your fingers or a small tool, peel off only the tough outer brown shell. It’s important to leave the inner skin (called ‘yulpi’) intact, as this helps the chestnuts maintain their beautiful shape during the simmering process.
Step 4
Place the peeled chestnuts (with the inner skin still on) into a pot. Add enough water to cover the chestnuts. Dissolve 1 tablespoon of baking soda completely in the water. Once dissolved, submerge the chestnuts in this solution and let them soak at room temperature for 20 to 24 hours. This step is key to removing any bitterness and tenderizing the chestnuts from the inside out.
Step 5
I began the simmering process after soaking for approximately 23 hours. You’ll notice the chestnuts start to develop a subtle wine-like hue. Transfer the chestnuts along with the baking soda soaking water into a pot. Bring to a gentle simmer over medium-low heat and cook for 30 minutes. Cooking slowly on low heat is important at this stage to draw out any remaining impurities and bitterness.
Step 6
As the chestnuts simmer, skim off any foam that rises to the surface. Removing the foam results in a cleaner taste. You’ll observe the liquid gradually turning a deep, rich color, reminiscent of grape juice. This visual transformation indicates the development of the classic Bonyi-bam syrup.
Step 7
After simmering for 30 minutes, carefully drain the chestnuts. Rinse them gently under cool running water to wash away any residual foam or impurities.
Step 8
Return the rinsed chestnuts to the pot and add fresh water, enough to cover them. Simmer for another 20 minutes. This second boiling helps to further cleanse the chestnuts and enhance their transparency.
Step 9
Discard the water from the second boiling. Rinse the chestnuts once more under running water. Now, pay close attention to the inner skin (yulpi). Use a toothpick to meticulously remove any fine hairs or blemishes clinging to the surface of the inner skin. This detailed cleaning ensures a smooth and appealing final appearance.
Step 10
Now, prepare for the syrupy part. Weighing the chestnuts is helpful for accurate sugar measurement. My batch of prepared chestnuts weighed approximately 360g. This weight will guide the amount of sugar needed.
Step 11
The key to perfect Bonyi-bam is the sugar ratio. Traditionally, sugar is used at 50% of the chestnut’s weight. For my 360g of chestnuts, this would be 180g of sugar. However, I prefer a slightly less sweet taste and plan to consume them within 2-3 days, so I reduced the sugar to 135g to suit my palate. If you prefer a sweeter confection or plan to store them longer, feel free to increase the sugar amount.
Step 12
Place the chestnuts and the measured sugar into the pot. Add enough water to cover them. As the water warms up, gently stir with a spoon to help dissolve the sugar. Be careful not to stir too vigorously or too often, as this can cause the delicate chestnuts to break apart. Stir gently until the sugar is mostly dissolved.
Step 13
For an extra layer of aroma and flavor, you can add 1 tablespoon of white wine. The alcohol will evaporate during cooking, leaving behind a subtle, sophisticated fragrance that enhances the natural sweetness of the chestnuts.
Step 14
To achieve a delightful sweet and savory (dan-jjan) flavor profile, add a small amount of soy sauce, about 0.7 tablespoons. Be cautious with the soy sauce quantity; too much can make the chestnuts too dark or salty. This small addition provides a wonderful depth of flavor.
Step 15
Bring the mixture to a simmer over medium-low heat. Continue to skim off any foam that appears. Let it simmer until the liquid reduces by about one-third to one-half of its original volume, which typically takes around 15 minutes. The goal is to achieve a syrupy glaze that coats the chestnuts beautifully.
Step 16
Your homemade sweet Bonyi-bam is now complete! Enjoy them as a delightful snack with warm tea or as a dessert. Once completely cooled, store them in sterilized jars in the refrigerator for consumption within 2-3 days. Experience the joy of making this healthy and delicious homemade treat, just like in ‘Little Forest’!
