Put water in a pot, add agar powder, and soak at room temperature for about 10 minutes Prepare sugar and oligosaccharides

Place white lotus vinegar powder in a cup and mix with water It melts better if you use warm water. If you mix other powders in advance, it melts better when you boil

Bring to a boil over medium heat, stirring with a spatula, and when agar melts and the solution becomes transparent, remove from the heat (about 5-6 minutes), add oligosaccharide and sugar to the pan and melt thoroughly Add white lotus vinegar powder, white sediment, and water and blend gently to mix the sediment and white lotus vinegar powder

Bring to a boil over medium heat, stirring with a spatula to prevent the solution from burning When the concentration of the solution becomes limp, lower the heat to low for a chewy texture (about 20-25 minutes) and continue to boil it. Instead of pumpkin powder, add mugwort powder, white lotus vinegar powder, etc. to make it The more sediment there is, the more time it takes to boil the red bean jelly Pour the red bean jelly dough into the mold before it cools down, separate the fully hardened red bean jelly from the mold, cut it in line with the knife line, and wrap the red bean jelly one by one in a vinyl If you leave yanggaeng in the refrigerator for more than a day, it becomes more chewy and tastes better