First, soak the night before making it in warm water with 2ts of heavy water and soak it for about a day. At this time, pick out the floating chestnuts and use only the sinking chestnuts. Nights floating in the water are almost 100% rotten inside or eaten by insects.

You have to soak chestnuts in water to peel the outer skin well. Remove the outer skin of the soaked chestnut by overnight water without any scratches on the inner skin. You have to pick out chestnuts that are peeled off. When you peel the outer skin and the inner skin is also peeled, the chestnut explodes when you boil it. You can't use chestnuts like that, so you have to peel them really carefully when you peel them. It's time to boil it. This process is really important.

Peel the outer skin and place the remaining chestnuts in a large pan, pour plenty of water to cover the chestnuts, add 2ts of medium-sized water, and simmer for about 15 minutes.

After 15 minutes, remove from the heat and sieve and let stand in cold water. It's the process of removing the astringent taste and peeling off the fibers attached to the outside. Add water to the pan, add chestnuts, boil it for 15 minutes, lower the heat, rinse it, boil it for 15 minutes, and repeat this process 5 to 6 times. Boil and rinse to remove the fibers from the outside and remove the astringent taste. You all understand this process, right?

It's divided into three stages for me to understand. Look, the more you boil it, the more fiber it comes off, the smoother it is, the more smooth it is. So the process of boiling is important. If there is any chestnuts that burst during the boiling or rinsing process, please take them out boldly.

I boiled chestnuts six times in total. This is the last picture of a boiled night. There was a chestnut that was thrown away in the middle, so the amount decreased and decreased. Lastly, soak the boiled chestnuts in cold water for a while.

Add a little salt and water to the sugar.

Place rum or brandy in a bowl of sugar and water. Mix just enough sugar to dissolve.

Put drained chestnuts in a pan and pour sugar water.

Cover and simmer over medium heat for 15 to 20 minutes. The bubbles that are formed here and there are boiled by taking out the bubbles and looking at the conditions.

When the chestnuts are all boiled down like this, ripen the chestnuts and syrup overnight.

Next night, separate the boiled syrup from the chestnut and boil the syrup separately in a pan. It's a process that makes it a little thicker than the initial concentration. If the concentration gets a little thicker, remove it from the fire.

Place chestnuts in hot glass bottles and pour syrup when the syrup is hot.

It's been three days and finally done with braised chestnut yulpi. Store in a cool place or refrigerate. Bamyulpijjorim finally tasted after 3 days of hard process. I cut it because there are seed eyes at the bottom, so the skin and the kernel are slightly separated because the air. It's full of chestnut flavor, so it's very sweet and savory. There's a slight scent of rum. It's hard to make, but if you make a lot, you'll feel proud. It tastes good, too.