📝 About This Recipe
Yullan is a refined variety of Hangwa (Korean confection) that dates back to the Joseon Dynasty royal courts, traditionally served during the Chuseok harvest festival. These elegant treats are crafted by mashing steamed chestnuts into a smooth paste, sweetening them with fragrant honey and warm cinnamon, and then sculpting them back into their original nut shape. Delicate, nutty, and subtly sweet, they offer a sophisticated melt-in-your-mouth texture that celebrates the pure essence of the autumn harvest.
🥗 Ingredients
Main Chestnut Base
- 500 grams Fresh Chestnuts (unpeeled, high quality)
- 4 cups Water (for boiling)
- 1/4 teaspoon Fine Sea Salt (to enhance sweetness)
Sweeteners and Aromatics
- 3-4 tablespoons Honey (acacia or wildflower honey works best)
- 1/2 teaspoon Cinnamon Powder (adjust to taste preference)
- 1/2 teaspoon Ginger Juice (freshly squeezed from grated ginger)
- 1 tablespoon Granulated Sugar (optional, for extra structure)
Coating and Garnish
- 2 tablespoons Cinnamon Powder (for the bottom coating)
- 2 tablespoons Pine Nut Powder (finely ground pine nuts)
- 1 tablespoon Honey (extra for dipping/glazing)
👨🍳 Instructions
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1
Thoroughly wash the chestnuts in cold water. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chestnuts are completely soft and tender.
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2
Drain the chestnuts and let them cool just enough to handle. While still warm, cut each chestnut in half with a sharp knife.
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3
Use a small spoon to scoop the warm chestnut flesh out of the shells into a medium bowl. Discard any brown inner skins as they can be bitter.
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4
While the chestnut meat is still warm, press it through a fine-mesh sieve using the back of a spoon. This ensures a silky, lump-free texture which is the hallmark of professional Yullan.
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5
Add the salt, cinnamon powder, and ginger juice to the sifted chestnut powder. Mix gently with a spatula.
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6
Gradually fold in the honey, one tablespoon at a time. The mixture should reach a consistency similar to playdough—moist enough to hold together without sticking to your hands.
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7
Knead the mixture gently for 2-3 minutes until it becomes smooth and slightly glossy.
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8
Divide the dough into small portions, roughly the size of a large marble (about 15-20 grams each).
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9
Roll each portion into a smooth ball between your palms, then gently pinch one end to create a teardrop or 'chestnut' shape.
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10
Prepare two small shallow bowls: one with cinnamon powder and one with finely ground pine nut powder.
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11
Lightly dab the blunt (rounded) end of the shaped cookie into a tiny bit of honey, then dip it into the cinnamon powder or pine nut powder to create a decorative base.
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12
For an authentic look, you can use a toothpick to gently score a few vertical lines near the base to mimic the texture of a real chestnut.
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13
Arrange the finished Yullan on a serving plate. Let them air dry for about 30 minutes to set before serving.
💡 Chef's Tips
If the chestnut mixture is too dry and crumbly, add a teaspoon of water or more honey until it binds. Always sieve the chestnuts while they are warm; once they cool, they become much harder to press through the mesh. For the pine nut powder, pulse them briefly in a spice grinder with a pinch of sugar to prevent them from turning into an oily paste. You can substitute the fresh chestnuts with canned unsweetened chestnut purée in a pinch, but you must cook it down in a pan first to remove excess moisture. Store these in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
🍽️ Serving Suggestions
Pair with hot Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic flavor match. Serve alongside a cup of bitter Matcha or Korean Green Tea (Sejak) to balance the sweetness. Arrange on a wooden tray with other Hangwa like Yakgwa for a beautiful dessert platter. Drizzle with a tiny bit of extra honey and a sprinkle of toasted sesame seeds just before serving. Enjoy as a light afternoon snack during tea time.