Mung bean starch is sometimes mislabeled as “green bean starch” in English by Korean manufacturers, probably because mung beans look like green beans when they’re in the pod.
Posted Thursday, January 7th, 2010 at 11:48 am
Tagged: cheongpomuk, cheongpomuk garu, 녹두묵, green bean starch, green bean starch powder, 청포묵, 청포묵가루, 청포묵재료, Korean cooking ingredients, korean food, Korean food blog, Korean kitchen, Korean recipes, Maangchi recipes, mukgaru, mung bean jelly starch, side dish, vegetarian cooking ingredient, vegetarian dish, video recipe
Hi Maangchi, technically, mung bean IS green bean.. Isn’t it? In Chinese it’s called 绿豆, which translates to green bean. So… I guess that’s where the translation came from.
I guess this powder is like the japanese konnyaku right?
The difference is that konnyaku is not made with mung beans.
Actually, the texture of the end product is different from Konnyaku. Konnyaku is chewy but this is not . = ))) I want to say the texture resemble more to the Japanese Yōkan, except this is not sweetened. Maybe the texture is in between Konnyaku and Yokan?
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