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!
Mung bean jelly:
mung bean starch powder, water, salt
- 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 seaweed on your stove top.
- Put the seaweed 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 seaweed 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 seaweed 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, seaweed flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu).
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 seaweed now. Will it be still delicious without it?
A: No, seaweed flakes are very essential to this dish. The flavor of roasted seaweed 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! : )