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🔔 chestnut-muk. (1T = rice spoon) chestnut 2.5kg, water 2.75L + 5L, salt ½T (5g). 1: onion ½ (50g), green onion 20cm, green chili pepper 1, red chili pepper 1, minced garlic ½T, red pepper powder 1T (8g), soy sauce 5T, Korean style soy sauce 2T, plum syrup 1T, sesame oil 1T, oligosaccharide 1T, sesame seeds 1T. 2: chestnut 200g, glutinous rice flour 200g, salt ½T (5g), water 200ml, cooking oil. ✨ chestnut-muk. (Refer to the video for the detailed recipe.) 1. Wash the chestnuts after cleaning them. 2. Add chestnuts and water to the blender and grind. 3. Put the ingredients in a cotton cloth and drain the starch. Use 5L of water at this time. 4. Leave in a cool place for 6-12 hours. 5. Pour the clear water on top and discard. 6. Mix the chestnut starch evenly and transfer to a pot. 7. Add 1/2T (5g) of salt and boil over high heat while stirring. If it becomes thick, boil for 3 more minutes while stirring. Reduce the heat to low, close the lid, and leave for 1 minute. Stir evenly after 1 minute. Repeat 2 times. 8. Pour into a container and let it harden completely. 9. Make the seasoning. [Onion, green onion, green chili pepper, red chili pepper, minced garlic 1/2T, red pepper powder 1T (8g), soy sauce 5T, Korean style soy sauce 2T, plum syrup 1T, sesame oil 1T, oligosaccharide 1T, sesame seeds 1T] 🎖️1. Mix 200g chestnuts, 200g glutinous rice flour, and 1/2T (5g) fine salt. 2. Shape into round flat shapes. 3. Preheat a pan with cooking oil. 4. Bake over medium heat. This video cannot be copied, transmitted, distributed, or modified in part or in whole without official permission. #cooking #recipe