Sweet and Glazed Chestnuts: A Delicious Autumn Side Dish
Sweet and Glazed Chestnuts: A Delicious Autumn Side Dish
Delicious Seasonal Side Dish: Braised Chestnuts with Bok Choy
Autumn is here, bringing the season’s delicious chestnuts! Today, we’re making a wonderful side dish with these flavorful nuts. This recipe features tender braised chestnuts, enhanced by the fresh, crisp texture of bok choy. It’s a dish that’s both beautiful and nutritious, perfect as a daily side or for special occasions. Enjoy the natural sweetness and satisfying chewiness of the chestnuts, perfectly complemented by the slightly bitter greens.
Main Ingredients- 20 chestnuts (approx. 200-250g)
- 7 whole garlic cloves
- 7 stalks of bok choy
Braising Sauce- 2 pinches of salt
- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp cooking sake or ginger wine
- 1/3 Tbsp sesame oil
- 2 pinches of salt
- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp cooking sake or ginger wine
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
This recipe uses about 20 chestnuts for a simple braised dish. When chestnuts are in season and at their best, select fresh ones and peel them. (Tip: Briefly blanching the chestnuts in boiling water can make peeling easier.)
Step 2
After peeling, rinse the chestnuts thoroughly. In a pot, add enough water to cover and a pinch of salt. Bring to a boil. Once boiling, add the chestnuts and whole garlic cloves, and blanch for about 5 minutes until slightly tender. This helps remove any astringency from the chestnuts and allows them to absorb the braising liquid better.
Step 3
Drain the blanched chestnuts and garlic cloves well using a colander. You can also pat them dry with a paper towel.
Step 4
Wash the bok choy stalks. Make a cross-shaped slit at the base of each stalk; this helps the sauce penetrate and makes them look nice when served. Bring water to a boil with a pinch of salt and blanch the bok choy for about 1 minute until crisp-tender.
Step 5
Immediately rinse the blanched bok choy under cold water to preserve its vibrant green color. Drain well and, if they are too long, cut them into bite-sized pieces (about 5cm long).
Step 6
In a small pot or pan, combine 1.5 Tbsp soy sauce, 1 Tbsp plum extract, and 1/2 Tbsp cooking sake or ginger wine. Bring to a simmer over medium heat. Once the sauce is bubbling, reduce the heat slightly.
Step 7
Add the drained chestnuts and garlic cloves to the simmering sauce. Braise over low heat, stirring gently to prevent the chestnuts from breaking. Cook until the chestnuts are glossy and have absorbed the sauce, which should take about 10-15 minutes.
Step 8
Once the chestnuts have a beautiful brown hue and the sauce has reduced to a glaze, add the prepared bok choy. Stir quickly to combine. The bok choy should remain crisp and retain its fresh color, so cook for only about 1 minute.
Step 9
Finally, drizzle in 1/3 Tbsp sesame oil for added aroma and give it a final gentle stir to finish. This makes a wonderful autumn side dish to enjoy with warm rice!
