Executive Pastry Chef Eunji Lee makes Jungsik’s popular Soy Balhyo dessert
to enjoy in the comfort of your own home. Take a look and find out
how to make your own Soy Jam and Sable!
“ I would often challenge myself to reinterpret eclectic ingredients
through a Korean culinary lens.”
Soy-Balhyo / 발효
(Depends on the size of your cookie cutters)
60 g Roasted Soy Flour
10 g Rice Flour
35 g Sugar
30 g Cane Sugar
1 g Salt
220 g Milk
2g Fleur de Sel (Salt)
18g Cane Sugar
25g Egg Yolk
35g Almond Flour
32g Roasted Soy Flour
28g Rice Flour
1. In order to make the Soy Jam, first sift the roasted soy flour and rice flour together
and set aside. In a small bowl, mix together the sugar, cane sugar and salt.
2. Pour milk into a pan and add the flour mixture. With heat at medium power, mix well with a whisk.
Add the salt and sugar mixture and continue to stir. When it starts to warm, lower the heat and cook
until the texture is like condensed milk (not too thick). It is crucial here to keep mixing!
Otherwise, the jam will stick to the pan and burn.
3. When the jam develops a thick body, strain and keep in the refrigerator
while we make the soy sable.
4. To make the Soy Sable, mix the sugar, butter, fleur de sel and
cane sugar in a bowl with a hand mixer.
5. Slowly add in the egg yolks while mixing. Add the roasted almond flour,
soy flour and rice flour and mix well.
6. Transfer 200 g of the dough onto a sheet of parchment paper when finished
and cover with another sheet. Roll between the two parchment papers. Constantly check
the thickness of the dough by peeling back the paper and making sure there are no wrinkles.
Thickness should be about 0.3 mm.
7. Place the paper with the dough onto a baking tray and bake for 8-10 minutes at 170°C.
Use cookie cutters to cut the Soy Sable into desired shapes and enjoy!
Ways to Eat:
A. Enjoy the Soy Sable cookies with milk or dip them into the Soy Jam.
B. The Soy Jam can be used as a spread jam with bread or between the Soy Sables.
C. For Jungsik’s Soy-Balhyo:
Place a small dot of corn syrup onto your serving plate. This holds the cookie in place.
Place the Soy Sable on top and add the balhyo tea cream. Drizzle a bit of the Soy Jam on top.
Decorate around the tea cream with small pieces of the soy sable and oat granola chips.
Scoop a spoonful of oat sorbet and place next to the cookie and top with a soy chip.