Hi, everybody,
I’m going to introduce another side dish recipe to you. Cheongpomuk muchim is made with mung bean starch. It’s sugar-free and fat-free but delicious. What’s the taste like? Hmmm, if you like noodles, you’ll like it. As you see in the video tutorial, I add 1 teaspoon of salt for 7 cups water and the starch powder, so it’s not bland. But nobody serves it by itself. You’ll need sauce for it.
Even though I didn’t use any hot pepper flakes for this recipe, you can add some if you want.
If you’re not satisfied with little dish of this that you usually get at a Korean restaurant, you’ll be very happy to see this recipe! In this video I’m making huge amount of mung bean jelly with only 1 cup of starch powder. You can take it to your potluck party (4 cups of mung bean jelly makes a huge plate), or serve the small plate as an appetizer.
I’m showing you 3 different ways to serve it, using 3 different plates: a large portion for a party and small portions for appetizers or side dish.
You want to make it with a half cup of starch powder? Then all ingredients are half! Easy!
Ingredients:
mung bean jelly:
mung bean starch powder, water, salt
Sauce:
soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil
Vegetables:
edible chrysanthemum (“ssukgat” in Korean), Perilla leaves (can be replaced with basil leaves)
Garnish:
tomato, green chili pepper, red chili pepper, and laver
Directions:
- In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon.
- Bring to a boil over medium high heat for about 7-8 minutes.
*tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom
- Add 1 ts of salt and cook for a few more minutes.
*tip: total about 10 minutes cook over medium high heat - Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent.
- Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds.
- Pour the hot jelly directly into the containers and silicone cookie mold.
- Let it cool down for 1-2 hours, then put it in the refrigerator.
- Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.
Make sauce (yangnyeomjang)
- Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion,
and 1 TBS sesame oil into a bowl. Mix well.
*tip: you can add hot pepper flakes if you want
Are you ready to serve now? : )
- Take the jelly out of the refrigerator and cut it into bite size strips
*tip: I usually cut it into strips ½” x 2″ x ½” or 2″ x 2½” x 1/3″
- Roast both sides of laver on your stove top.
- Put the laver into a plastic bag. Crush it by rubbing the plastic bag with both hands.
The first way to serve: 8-10 servings:
- Put 4 cups of mung bean jelly strips (½” x 2″ x ½” ) into a bowl and add ¼ cup to 1/3 cup of the sauce.
- Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs laver flakes.
- Mix well and transfer it to a large plate.
- Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called shilgochu in Korean).
*tip: In this video, I’m demonstrating how to make a beautiful rose with a tomato!
The second way to serve:
- Cut mung bean jelly into bite size pieces 2″ x 2½” x 1/3″.
- Put it on a plate and add the sauce, sesame seeds, and laver flakes.
- Garnish with chopped red chili pepper and green mint leaves.
The third way to serve:
- Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl.
- Add the sauce, laver flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu).
FAQ:
Q: Maangchi! How long can I keep the mung bean jelly in the refrigerator?
A: You can keep it in the refrigerator up to 4-6 days!
Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky.
What shall I do, what shall I do?
A: Haha, don’t panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It’s more tasty than freshly made mung bean jelly in my experience!
Q: Maangchi, I don’t have laver now. Will it be still delicious without it?
A: No, laver flakes are very essential to this dish. The flavor of roasted laver and the sauce and mung bean jelly really go with each other.
Q: I don’t have shredded red pepper. Can I skip it?
A: Yes, you can! Forget about the damn shredded red pepper! : )
Thanks Maangchi, I am eating this now and I haven’t tasted it in over ten years (!) As you might expect, I think the homemade version tastes much better than any restaurant’s!
wow, 10 years! : ) If you have some leftover, blanch it in hot boiling water until it looks translucent. It will be more chewy and delicious!
Thanks, I’ll try that–there is a bit left over even though I halved the recipe. I ate it with panfried tofu and put the same sauce over both, they were very tasty! Chrysthenthemum leaves were out of stock last time I visited the Shilla store in Overijse, so I’ll try another recipe with rocket/arugula leaves on top. Those leaves are a similar long narrow shape and have a strong peppery taste. We grow basil leaves on our terrace, when they grow big enough I’ll try your suggestion to use them instead of perilla leaves since perilla leaves are also hard to find.
oh, basil leaves! awesome. “.. I’ll try another recipe with rocket/arugula leaves on top” you are very creative!
I have a question what do i have to do if i don’t have mung bean starch powder?
you need mung bean starch powder to make this dish. Check some Korean grocery stores in your area, please.
Hi Thienmai, if you ever come to Overijse in Flanders it’s sold at Shilla grocery :)
Yum!
I made this with coconut milk and sugar, so the jelly is sweet like traditional Peranakan cuisine! And no need for syrup – it is already delicious by itself.
Thanks Maangchi!
~ Mashisoyo!
oh my! Did it work with coconut milk and sugar! Haha, awesome! I will let my other readers know about it. You invented a nice dessert with mungbean jelly powder! I want to see the photo. If you make it again later, please send a photo to me, then I will post it on my website.
It did work out, but I finished it while writing out the comments, one letter for each mouthful of jelly ;).
lol, one letter for each mouthful of jelly! You are genius!
Hi Maangchi,
My jelly turned out well! The Chinese have a similar dish called Liang Fen and it’s very peppery and spicy. It’s cut into longish strips, almost like noodles, then tossed in a sauce with chilli oil, crushed sichuan peppercorns, vinegar, soy sauce, raw garlic, crushed ginger, tahini, chopped spring onion, sugar and MORE chili flakes!
Interesting! I like to taste it!
Only thing I did differently was not include the seaweed. I wasn’t going to eat it right away and didn’t want the seaweed to get all mushy and gross sitting on the jelly overnight.
Other than that… SO good! And even better the day after w/ the jelly sitting in the soy sauce mixture all night and soaking up the flavor.
I made this the other day and it was so good!! I’m ashamed to admit that I had an entire bowl just of the jelly cubes and sauce. No rice or anything.
The only issue I had was that I found storing in the fridge makes the jelly secrete excess water and turns the jelly hard. I know that the pre-made jelly in the store are stored in water. Will storing in water prevent it from shrinking/getting hard?
“I had an entire bowl just of the jelly cubes and sauce. No rice or anything.” You are not alone! I do the same thing. lol
Re: shrunk jelly
aigo, you did not read the FAQ! I’m copying and pasting the part on here for you.
Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky.
What shall I do, what shall I do?
A: Haha, don’t panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It’s more tasty than freshly made mung bean jelly in my experience!
Maangchi, let me start out by saying i love all your recipes, everything comes out amazing!
but i have 2 questions
1. what region in korea does your style of food come from?
and, where did you find the plate that you used for the molded jellies, its so pretty!
-Brian
Brian,
I’m from Southen part of Korea, but some recipes I post on my website are from everywhere in Korea. Kimchi recipe is definitely from Southern part called honam region.
The plates? I bought it at a store named “Kitchen stuff” in Canada.
Thank you very much for your interest in my recipes and questions!
So thats what that is! I was at a Korean restaurant over the summer and that was one of the side dishes and we weren’t quite sure what we were eating. We were tasting more of the sauce and stuff that was on it I bet, but now I know.
yeah, now you can explain the recipe to your friends! cool!
동영상 잘 봤습니다.
다음뉴스를 통해 알게 되었구요.
많은 사람들에게 세계 최고의 건강음식인 한국음식을 알리는데 앞장 서신 것 같아 더 뿌듯하군요.
감사합니다.
My readers who can’t read Korean may be wondering what’s going on now. I should let them know about the news. Thank you very much for your supportive comments!
thank you so much for this recipe! i always wanted to make this at home but had no idea how to do it! my kids love this dish but i hate the store bought mung bean because it is so hard. i’m definitely going to try this at home. and btw – the molds are such a wonderful idea; especially for the kids!! thank you! thank you!!! gam-sah-hab-ni-da!!!! :)
cool! Happy cooking and happy family! : )
Hi Maangchi!!
Oh Maangchi! I can’t believe you made this dish. Every time I go to the Korean restaurant they always give us this dish as an appetizer and I love it but I forget to ask what it is. Now you have it here I can make it anytime!
Thanks!
see? I mentioned it! : ) Make huge amount and eat it as much as you can. I wanna see the photo of your mung bean jelly dish!
아줌마 다음에 뉴스에 나왔어요~ 축하
oohhee! thanks!
I love your presentation! It looks delicious at the same time so pretty to look at. The best part is when you are eating what you made. I so want to be there taste your food. :D If you plan to invite some of your fan for one of your video making session, may I be the first in the list please??
ok, I will keep it in mind! thank you!
I’m trying to have a new year with a diet so this is perfect.
I have eaten this in restaurants and loved it. I am sure that your recipe is even better.
Thank you again for all the hard work you do to help us love Korean food.
I’m glad you like this recipe! Happy cooking!
Hi Maangchi!
I’m a bit confused about the starch powder. In the ingredients list, you wrote mung bean starch powder but in the picture, it says green bean starch. Are both of them the same?
It’s mung bean starch powder, but the package translation is wrong.
Dear Maangchi
I just want to say thank you for the lovely receipes that you posted. I am married to a korean and your web site has helped me so much. God bless you and your family for the coming New Year!
Thanks you very much! Happy New Year!
Wow, This looks like art! Beautifull!
What does the jelly on itself taste like?
It is a kinda bland taste. As I mentioned in the blog, the taste is like noodles.
Oh, yes you mentioned it, sorry!
Heck yeah! I love this panchan very much. Thanks for the recipe, Maangchi!
allo! thank you very much!