Korean Roasted Chestnuts
Gunbam is Korean roasted chestnuts, prepared by scoring an X on each shell and roasting at 210 degrees Celsius for 20 to 25 minutes until the shells split open. During roasting, the chestnut's starch converts to sugar, producing a gently sweet and nutty flavor with a crumbly, floury texture when eaten warm. Soaking in salted water beforehand cleans the chestnuts and adds a subtle seasoning, and wrapping the freshly roasted batch in a dry towel for five minutes loosens the inner skin through residual steam. A light toss in butter and sugar while still hot adds a glossy sheen and extra sweetness.
Adjust Servings
Instructions
- 1
Rinse chestnuts and soak in salted water for 10 minutes.
- 2
Score an X on the rounded side of each chestnut.
- 3
Drain well and toss lightly with oil.
- 4
Roast at 210C for 20-25 minutes until shells open.
- 5
Toss with a little butter and sugar while hot, then serve.
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