AI-generated imageGunbam: Oven-Roasted Korean Chestnuts (2 Servings)
Gunbam is a roasted chestnut snack associated with autumn and winter street stalls in Korea. Score the shells and roast in one layer at home.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Inspect 500 g of raw chestnuts and discard damaged or moldy ones. Dissolve 1 tbsp salt in 600 mL water, soak for about 20 minutes, then scrub the shells.
- 02
Dry completely and stabilize each chestnut on a board. Carefully score an X through the rounded shell so steam can escape; keep fingers clear of the blade.
- 03
Preheat the oven to 210°C (410°F). If desired, lightly coat with 1 tsp oil, then arrange the chestnuts in one layer with the scored sides up.
- 04
Roast for about 20–25 minutes, adjusting for chestnut size and oven. The X cuts should open; test one chestnut to confirm the center is tender and roast longer if needed.
- 05
Remove with oven mitts and wrap in a dry towel for about 5 minutes. Let cool slightly, peel and eat; beware of trapped steam.
Helpful source links
Before you cook
Always score the shells before roasting to reduce bursting. Secure each slippery chestnut when cutting, or buy pre-scored chestnuts if knife handling is unsafe. Beware of the hot tray and steam; discard spoiled chestnuts and avoid if allergic.
Allergens: 밤(밤 알레르기가 있는 경우 섭취 금지)
Image & source credits
AI-generated image.
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