Learning in advance for the holiday, night sweet red bean jelly
Of course, there is not much atmosphere of Chuseok or Lunar New Year in Toronto where I live. At best, songpyeon is served at the mart or Korean pears and rib sets are served as gifts. In the past, I used to give a summary to people I was thankful for and acquaintances on holidays, but I often can't think of doing anything because I don't get used to it even after five years of living for five years. It's not a big deal, but easy to make, and it's always popular when you carry it out. Young people are also fascinated by my yanggaeng, which is made by solidifying it into one shape or another rather than the usual rectangle shape when it is served at nursing homes or church events. Even though there are many other items, there are often people who want a one-day class with red bean jelly. Even if you don't come to learn, it is recommended that you can easily make red bean jelly if you search the Internet and make it. Of course, the texture is different from selling. However, it must be a fun event for both the creator and the recipient of the red bean jelly that I know with my heart.
5 serving
Within 120 minutes
Lime앤Thyme
Ingredients
  • Water
    250ml
  • agar
    10g
  • Sugar
    40g
  • Salt
    1g
  • red bean paste
    500g
  • Starch syrup
    60g
  • cinnamon powder
    1-2ts
  • Night
    1pack
Cooking Steps
STEP 1/8
Dissolve 10g of agar powder in 250ml of water and soak for 30 minutes - 2 hours.
STEP 2/8
Put the soaked agar water on the fire, stir it with a spatula, and boil it. (Stir tightly so that it does not get pressed on the floor and bring to a bit.)
STEP 3/8
Add sugar and salt and simmer for another 2 minutes.
STEP 4/8
Turn off the heat and add the red pepper
STEP 5/8
I'll loosen it up well.
(You may use a whisk at this time.)
STEP 6/8
Return the skillet to heat and mix well with flavored chestnuts (or pine nuts) and cinnamon powder.
STEP 7/8
Lastly, add starch syrup and boil it for another minute.
STEP 8/8
Pour the red bean jelly into the prepared container and harden it at room temperature for about 2 hours. (If you don't have a specific mold, harden it in a square bowl, etc. and cut it when it hardens.)
It tastes better if you put it in the refrigerator and eat it cold. If you don't have a mold, harden it in a square millstone container and cut it into appropriate sizes. If you need to keep it for a long time, you'd better freeze it. Add or subtract cinnamon powder to your liking
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