Korean Sweet Simmered Chestnuts (Bam-jorim)

Rinse 250 g peeled raw chestnuts, discarding any moldy or spoiled pieces. For young children, plan to cut the cooked chestnuts into small pieces.

Place chestnuts and 200 mL water in a saucepan. Bring to a boil, cover and simmer about 10 minutes until partly tender.

Add both sugars and rice syrup, reduce the heat to low, and swirl the pot gently instead of stirring hard so the chestnuts stay whole.

Simmer uncovered on low, checking for about 10–20 minutes until a skewer meets little resistance and the syrup lightly coats the chestnuts. If dry, add water a tablespoon at a time.

Turn off the heat, let cool slightly and serve. Hot syrup causes burns; do not touch it with bare hands.

Transfer leftovers to a shallow sealed container and refrigerate within two hours; this recipe is not shelf-stable preserved food.