Put agar powder in cold water and mix well and soak it for about 2 hours. Cut the sweet chestnuts into appropriate sizes and slowly boil the soaked agar over low heat. When the agar concentration becomes thick, add sugar and starch syrup and melt it. When sugar melts, add red ginseng extract and mix.

If red ginseng extract is mixed well, add white sediment and mix well. Add sediment, dissolve well, and boil over low heat, stirring constantly. When the sediment dissolves well without lumps and boils, add the cut chestnuts and mix them. Prepare a mold, spray water on the surface of the mold, pour red bean jelly, and arrange the surface evenly. In a cool place, harden the red bean jelly.

Put agar powder in cold water and mix well and soak it for about 2 hours. Cut the sweet chestnuts into appropriate sizes and slowly boil the soaked agar over low heat. When the agar concentration becomes thick, add sugar and starch syrup and melt it.

When the sugar melts, add red bean paste and dissolve well. Add sediment, dissolve well, and boil over low heat, stirring constantly. When the sediment dissolves well without lumps and boils, add the cut chestnuts and mix them. Prepare a mold, spray water on the surface of the mold, pour red bean jelly, and arrange the surface evenly. In a cool place, harden the red bean jelly.