Jocheong Pecan Pie
(조청 피칸 파이)
A nourishing pecan pie made with Jocheong, a traditional Korean rice syrup known for its deep caramel warmth and gentle sweetness. With toasted pecans, warming spice, and a rich almond crust, this recipe brings together comfort, ritual, and slow nourishment in a way that feels grounding and quietly restorative.
In Korean homes, Jocheong has long been used as a gentle and nourishing sweetener created through the slow fermentation of grains and malt.
Unlike refined sugar, its sweetness feels softer, deeper, and more rounded, bringing warmth and richness without overwhelming the palate.
In this recipe, Jocheong pairs beautifully with toasted pecans and walnuts, creating a dessert that feels comforting, grounding, and quietly indulgent.
The Warmth
of Jocheong
Why Jocheong?
Gentle Sweetness
A softer, more rounded sweetness traditionally used in Korean cooking and nourishment.
Slow Fermentation
Created through the natural conversion of grains using malt enzymes over time.
Comforting Warmth
Pairs beautifully with nuts, warming spices, and slower seasonal recipes.
The Recipe
Jocheong Pecan Pie
Ingredients
Almond Crust
2 cups almond flour
3 tbsp melted butter or coconut oil
1 egg yolk
Pinch of sea salt
Filling
180ml Jocheong (Korean rice syrup)
2 tbsp unsalted butter
3 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of sea salt
Nuts
150–200g pecans and walnuts, lightly toasted
Serves 8-10 | Prep time 25 minutes | Baking time 35-40 minutes
Directions
Prepare the crust
Combine the almond flour, butter, egg yolk, and sea salt until the texture resembles damp sand.
Press firmly into a 9-inch tart or pie pan and pre-bake at 170°C for 10–12 minutes until lightly golden.
Warm the Jocheong
In a small saucepan, gently warm the Jocheong and butter over low heat for 2–3 minutes, stirring continuously.
This helps deepen the flavour and create a smoother filling.
Allow the mixture to cool fully before the next step.
Prepare the filling
Once cooled, whisk in the eggs one at a time, followed by the vanilla, cinnamon, and sea salt.
Whisk gently to keep the filling smooth and balanced.
Assemble the pie
Arrange the toasted pecans and walnuts evenly across the crust.
Pour the filling gently over the nuts.
Bake
Bake at 160°C for 35–40 minutes, or until the filling is set with a slight softness in the centre.
Rest
Allow the pie to cool completely before slicing.
This resting time helps the filling settle into a rich, balanced texture.
Gentle Notes
Jocheong has a lower burning point than refined sugar, so the pie may brown more quickly during baking. If needed, loosely cover the crust with foil toward the end of baking.
Walnuts add a gentle bitterness that balances beautifully with the warmth of the rice syrup.
The pie is best enjoyed slightly warm with tea, particularly during cooler seasons.
Slow recipes carry a different kind of nourishment.
This pie was created to be shared slowly, with warmth, conversation, and moments of quiet rest.