Korean Mung Bean Jelly Recipes, Easy & Authentic!
If you’re a fan of Korean cuisine or simply love exploring new dishes, Korean Mung Bean Jelly, known as 청포묵 (Cheongpomuk), is a must-try. In this post, I’ll guide you through creating this delightful jelly from scratch and share two of my favorite recipes that highlight its versatility and flavor. Let’s dive in!
Making Korean Mung Bean Jelly (Cheongpomuk)
To start, making Korean Mung Bean Jelly at home is surprisingly straightforward. Here’s how:
Ingredients You’ll Need:
-
- 1 part mung bean starch
- 5 parts cold water
Instructions:
Mix the mung bean starch and cold water thoroughly.
Heat the mixture over medium-high heat, stirring continuously until it turns transparent and thickens. Reduce the heat to low and cook for an additional 2-3 minutes.
Transfer the mixture into a heatproof container, cover tightly with plastic wrap to prevent air exposure, and let it set at room temperature for about 2 hours.
Make Mung Bean Jelly In Advance? No Problem!
Remember, you can prepare this ahead of time and store it in the fridge for later use. Just cut the jelly into desired shapes and blanch it in boiling water until transparent (about 30 seconds to 1 minute) before incorporating it into your dishes.
Korean Mung Bean Jelly Salad (Cheongpomuk Muchim)
Cheongpomuk Muchim is a beloved Korean side dish that’s incredibly easy to make and bursting with flavor. Here’s how:
Ingredients:
- 10 oz mung bean jelly, cut into thin strips
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 3 to 5 small sheets of seasoned seaweed
- 1 tsp sesame seeds
Preparation:
Combine mung bean jelly strips, sesame oil, soy sauce, and sesame seeds in a bowl. Crumble seasoned seaweed by hand and add it to the mixture.
Mix everything thoroughly and transfer to a serving dish. It’s ready to enjoy as a delightful appetizer or side dish! Enjoy!
Cold Mung Bean Jelly Noodle Soup (Muksabal)
Muksabal is a refreshing Korean noodle soup that’s perfect for hot days. Here’s how to prepare it:
Ingredients:
Broth
- 2 cups cold water
- 2 tbsp white or rice vinegar
- 2 tbsp Yondu or fish sauce
- 1 1/2 tbsp sugar
Toppings
- 10 oz mung bean jelly, cut into long, thin strips or noodles using a julienne peeler
- 1/4 cup kimchi, finely chopped
- Lettuce leaves, sliced
- Handful julienned cucumber
- 3 to 5 small sheets of seasoned seaweed
- 1 tsp crushed sesame seeds
Preparation:
Mix cold water, vinegar, Yondu or fish sauce, and sugar until sugar dissolves. Chill the broth in the fridge or freezer until it forms a slush.
Prepare toppings
Arrange mung bean jelly noodles in a serving bowl. Pour the chilled broth over the jelly strips. Top with kimchi, lettuce, cucumber, crumbled seaweed, and crushed sesame seeds.
Optionally, add ice for extra chill. Enjoy this cooling and flavorful dish!
So, There You Have It!
Exploring Korean Mung Bean Jelly opens up a world of possibilities in your kitchen. Whether you choose the savory Cheongpomuk Muchim or the refreshing Muksabal, these recipes are perfect for any occasion. Dive into Korean cuisine with these authentic dishes, and let your taste buds celebrate the flavors of Asia at home. Happy cooking!
Korean Mung Bean Jelly: Cheongpomuk Muchim & Muksabal
- Total Time: 10 minutes
- Yield: 6 1x
Description
You can make lots of dishes with mung bean jelly. I will share 2 of my favorites! They are classic, I growing up eating, you can enjoy as appetizer, side dish or snack!
Ingredients
Mung Bean Jelly, 청포묵 Cheongpomuk
- 1 part mung bean starch
- 5 parts cold water
Korean Mung Bean Jelly Salad, 청포묵 무침 Cheongpomuk Muchim
- 10 oz mung bean jelly, cut into long thin strips
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 3 to 5 small sheets of seasoned seaweed
- 1 tsp sesame seeds
Cold Mung Bean Jelly Noodle Soup, 묵사발 Muksabal
Broth
- 2 cups cold water
- 2 tbsp white or rice vinegar
- 2 tbsp Yondu or fish sauce
- 1 1/2 tbsp sugar
Muksabal Toppings
- 10 oz mung bean jelly, cut into long thin strips or noodles using a julienne peeler
- 1/4 cup kimchi, finely chopped
- A couple of green lettuce leaves, sliced
- Handful julienned cucumber
- 3 to 5 small sheets of seasoned seaweed
- 1 tsp sesame seeds, crushed
Instructions
Mung Bean Jelly, 청포묵 Cheongpomuk
- Mix the two ingredients well, then turn on the heat to medium-high and keep stirring until it becomes transparent and thickens. Reduce the heat to low and cook for an additional 2-3 minutes.
- Transfer it to a heatproof container and cover it tightly with plastic wrap to prevent any air layers. Let it set at room temperature for about 2 hours.
- You can prepare this ahead of time and store it in the fridge for later use. Please check the note for the details.
Korean Mung Bean Jelly Salad, 청포묵 무침 Cheongpomuk Muchim
- Add the mung bean jelly, soy sauce, sesame seeds, and sesame oil in a bowl, then crumble the seasoned seaweed by hand and mix everything together.
- Transfer to a serving dish and enjoy!
Cold Mung Bean Jelly Noodle Soup, 묵사발 Muksabal
- Combine all the ingredients for the broth in a bowl and stir until the sugar has dissolved. Cover and refrigerate to cool, or freeze until it forms a slush.
- Place the mung bean jelly noodles in a serving bowl and pour the prepared broth over them.
- Top with kimchi, lettuce, and cucumber, then crumble the seasoned seaweed by hand. Sprinkle with crushed sesame seeds, and add ice if you like. Enjoy!
Notes
You can make the mung bean jelly ahead of time and keep it in the fridge. Refrigerated mung bean jelly will become solid white and get hard. Before using it, cut the jelly into the shapes you want and blanch it in boiling water until it becomes completely transparent. This should take about 30 seconds to 1 minute. Drain the blanched jelly well before using it in the recipe.
- Cook Time: 10 mins
