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
Units
Scale
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
