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!


Chef Eunji Lee

 

 

I would often challenge myself to reinterpret eclectic ingredients

through a Korean culinary lens.

 

 

Soy-Balhyo / 발효

Serves: 40

(Depends on the size of your cookie cutters)

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Ingredients:

Soy Jam

Soy Sable

 

Soy Jam:

60 g Roasted Soy Flour

10 g Rice Flour

35 g Sugar

30 g Cane Sugar

1 g Salt

220 g Milk

 

Soy Sable:

48g Sugar

80g Butter

2g Fleur de Sel (Salt)

18g Cane Sugar

25g Egg Yolk

35g Almond Flour

32g Roasted Soy Flour

28g Rice Flour

 

Directions:

Soy-Balhyo Recipe

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.

 

Soy-Balhyo Recipe

Soy-Balhyo Recipe

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.

 

Soy-Balhyo Recipe

Soy-Balhyo Recipe

3. When the jam develops a thick body, strain and keep in the refrigerator

while we make the soy sable.

 

Soy-Balhyo Recipe

4. To make the Soy Sable, mix the sugar, butter, fleur de sel and

cane sugar in a bowl with a hand mixer.

 

Soy-Balhyo Recipe

Soy-Balhyo Recipe

5. Slowly add in the egg yolks while mixing. Add the roasted almond flour,

soy flour and rice flour and mix well.

 

Soy-Balhyo Recipe

Soy-Balhyo Recipe

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.

 

Soy-Balhyo Recipe

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.

 

Soy-Balhyo Recipe

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. 

  


Chef's Interview