Ttukdak Hyung's Bam Yanggaeng

Name: Ttukdak Hyung's Bam Yanggaeng
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Agar powder (as needed); Water (as needed); Sugar (as needed); Honey (as needed); White bean paste (as needed); Milk (as needed); Chestnuts (such as seasoned chestnuts, as needed)

A homemade chestnut yanggaeng made by setting a mixture of agar powder, white bean paste, milk, and chestnuts into a sweet and soft jelly.

1 hr Difficulty Easy Snacks & desserts

Main ingredients

agar powdersugarhoneywhite bean pastemilkchestnuts

Ingredients needed 2 servings

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agar powder sugar honey white bean paste milk chestnuts

Ttukdak Hyung's Pat Yanggaeng

A classic homemade red bean jelly made with agar powder and sweet red bean paste for a popular traditional flavor.

1 hrEasySnacks & desserts

agar powdersugarhoneyred bean paste

home cafedessertholiday food

Ttukdak Hyung's Matcha Yanggaeng

A matcha yanggaeng made with agar powder, white bean paste, and matcha milk, offering a subtle green tea aroma.

1 hrEasySnacks & desserts

agar powdersugarhoneywhite bean pastematcha milk

home cafédessertunique week

Agar powder (as needed)

Water (as needed)

Sugar (as needed)

Honey (as needed)

White bean paste (as needed)

Milk (as needed)

Chestnuts (such as seasoned chestnuts, as needed)

Recipe

In a pot, add water, agar powder, sugar, and honey, and simmer slowly over low heat.
Add white bean paste and milk to the agar mixture, and stir until the bean paste is completely dissolved.
Mix chestnuts into the bean paste base, then pour evenly into yanggaeng molds.
Place the molds in the refrigerator and let them set until firm.
Remove the set yanggaeng from the molds and cut into bite-sized pieces to serve.

In a pot, bring water, agar powder, sugar, and honey to a simmer over low heat.
Add white bean paste, milk, and chestnuts, mix, and pour into yanggaeng molds.
Chill in the refrigerator until set, then cut into bite-sized pieces.

Cooking tips

If you freeze the yanggaeng and eat it straight from the freezer, it can be stored longer.
Using pre-seasoned chestnuts (matbam) significantly reduces preparation time.