Che Bap, or Korean corn sweet soup, is a comforting and subtly sweet dessert that's perfect for any time of year. Its creamy texture and gentle sweetness make it a delightful treat, equally appealing to adults and children. This beloved Korean classic boasts a surprisingly simple recipe, relying on fresh, high-quality ingredients to deliver maximum flavor. The delicate balance of sweet corn, creamy milk, and a hint of sweetness makes it a refreshing change from richer desserts. Forget complicated pastries and heavy frostings; Che Bap offers a light yet satisfying end to any meal.
This simple recipe focuses on maximizing the natural sweetness of the corn while achieving a perfectly smooth and creamy consistency. Ready to discover the secrets to making this irresistible Korean corn sweet soup? Let's dive into the step-by-step instructions to create your own delicious bowl of Che Bap.
Tools Needed
- Blender
- Pot
- Oven
- Cake mold/bowl/tray
- Cloth
Ingredients
- Corn
- Fish
- Filtered water: 200ml
- Sugar: 2 tablespoons (50g)
- Agar powder: 2 teaspoons
- Tapioca starch: 100g
- Coconut milk: 300ml
- Condensed milk: 2 tablespoons (50ml)
- Pandan syrup: 1 spoonful
- Rock sugar: ½ cup (150g)
- Shredded coconut
- Peanuts
Step-by-Step Instructions
Step 1. Prepare Ingredients and Jelly
- Prepare the corn. Cut it into small pieces for easier mixing.
- Mix sugar (50g) and agar powder (2 teaspoons).
- Cook the agar mixture with 200ml of filtered water in the oven until it boils. Add jelly to mix with sugar and let it sit for five minutes.
- Pour the jelly mixture into a cake mold or bowl and let it solidify.
- Mix 100g tapioca starch with water, slowly boil and stir until dough is soft. Roll into small balls.
- Boil tapioca pearls for 20 minutes, then reduce heat and boil for another 10 minutes until clear.
- Add pandan syrup to the tapioca pearls for color and fragrance. You can leave them white.
- Mix tapioca pearls with sugar water to prevent sticking.
Step 2. Prepare the Sweetened Coconut Milk Base
- Blend the fish with 200ml of filtered water.
- Cook rock sugar (150g) and water until it boils and thickens.
- Add condensed milk (50ml) and coconut milk (300ml). Cook until it boils.
Step 3. Prepare Tapioca Pearls
- Mix 100g tapioca starch with water, slowly boil and stir until dough is soft. Roll into small balls.
- Boil tapioca pearls for 20 minutes, then reduce heat and boil for another 10 minutes until clear.
- Add pandan syrup to the tapioca pearls for color and fragrance. You can leave them white.
- Mix tapioca pearls with sugar water to prevent sticking.
Step 4. Assemble the Che Bap
- Combine the corn, fish, coconut milk mixture, tapioca pearls, and jelly.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Use soft agar for a smoother texture.
- Add shredded coconut and peanuts for extra flavor and texture.
Nutrition
- Calories: approximately 600-800
- Fat: 20-30g
- Carbs: 100-130g
- Protein: 5-7g
FAQs
1. Can I use frozen corn instead of fresh corn?
Yes! Frozen corn works perfectly well. Just make sure to thaw it completely before adding it to the soup.
2. How can I make the soup sweeter?
You can adjust the sweetness by adding more sugar or a touch of honey to your liking. Start with a small amount and taste as you go.
Enjoy your homemade bowl of refreshing Che Bap! This simple recipe allows for easy customization, so feel free to experiment with different sweeteners or spices to find your perfect balance. With its delightful taste and simple preparation, Che Bap is sure to become a new family favorite.