Boiled chestnuts (Bam: 밤)
Koreans use chestnuts in many different ways, but my favorite way is the simplest: boil until creamy, and then split and eat!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 to 4 cups of medium-sized chestnuts
Instructions
- 1
Wash the chestnuts thoroughly by rubbing them with both hands, changing the water several times. Drain the chestnuts.
- 2
Place the washed chestnuts in a heavy pan or pot. Add enough water to cover the chestnuts, about 1 inch from the surface. Cover the pan and cook over medium-high heat for 30 minutes. Open the lid and stir the chestnuts with a wooden spoon. Reduce the heat to medium and continue cooking for an additional 10 minutes.
- 3
Remove the pan from heat. Drain the boiled chestnuts and rinse them under cold running water. Allow the chestnuts to drain thoroughly.
- 4
Place a cooked chestnut on the cutting board. Use a kitchen knife to carefully cut into the tip of the chestnut. Cut the chestnut in half. Scoop out the tender chestnut flesh with a small spoon.