Kim Dae-seok's Chestnut Jelly

• blanched ginkgo nuts 1kg
• water total 4L
• salt 1/3 tablespoon
• sesame oil 1 tablespoon
• green onions 8 stalks
• minced garlic 1/2 tablespoon
• green chili pepper 1
• brown sugar 1/3 tablespoon
• premium soy sauce 3 tablespoons
• toasted sesame oil 1 tablespoon
• cold water 1 tablespoon
• hulled sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Any remaining brown skin from the ginkgo nuts can cause a sour taste in the final jelly, so ensure it is completely removed during preparation.
• Avoid using stainless steel pots, as they can burn or stick quickly—always use a well-coated pot for smooth cooking.
• Never refrigerate the jelly to speed up setting, as this will create sponge-like holes inside and ruin the texture; always set at room temperature for optimal chewiness.
• Leftover ginkgo pulp in the cheesecloth should not be left raw, as it may mold—dry it thoroughly on a balcony and reuse as natural fertilizer for houseplants.

Recommended for 🙋

• ⭐Those who want to make healthy, special homemade delicacies using fresh seasonal ginkgo nuts.
• ⭐People looking to try a unique jelly with a much softer texture and subtle nuttiness compared to acorn jelly.