Korean-Style Two-Bean Yanggaeng Jelly (8 pieces)

Whisk 5 g agar into 150 mL water and let hydrate for about 10 minutes.

Transfer to a small saucepan; add sugar and syrup and stir over low heat until agar dissolves.

Add the two bean pastes, stir smooth and simmer gently for 5–7 minutes while scraping the bottom.

Mix 10 g cornstarch with 40 mL cold water. Take the pan off the heat briefly, add slurry slowly, then return to heat and cook through while stirring.

Carefully pour into heat-safe molds, cool about 30 minutes, then chill at least one hour until set.

Cut into eight pieces once fully firm. Serve optional pine nuts separately, mindful of allergies and choking risk.