Recipes

Mung bean jelly side dishes

Cheongpomuk-muchim 청포묵무침

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 seaweed

Directions:

  1. In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon.
  2. 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
  3. Add 1 ts of salt and cook for a few more minutes.
    *tip: total about 10 minutes cook over medium high heat
  4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent.
  5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds.
  6. Pour the hot jelly directly into the containers and silicone cookie mold.
  7. Let it cool down for 1-2 hours, then put it in the refrigerator.
  8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.

Make sauce (yangnyeomjang)

  1. 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? : )

  1. 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″

  2. Roast both sides of seaweed on your stove top.
  3. 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:

  1. 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.
  2. Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs seaweed flakes.
  3. Mix well and transfer it to a large plate.
  4. Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called silgochu in Korean).
    *tip: In this video, I’m demonstrating how to make a beautiful rose with a tomato!

The second way to serve:

  1. Cut mung bean jelly into bite size pieces 2″ x 2½” x 1/3″.
  2. Put it on a plate and add the sauce, sesame seeds, and seaweed flakes.
  3. Garnish with chopped red chili pepper and green mint leaves.

The third way to serve:

  1. Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl.
  2. Add the sauce, seaweed flakes, and sesame seeds to the top and garnish with shredded red pepper (silgochu).

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 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! : )

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60 Comments:

  1. Cutemom Indonesia My profile page joined 3/13
    Posted January 1st, 2014 at 10:41 am | # |

    Hi, Maangchi ssi!

    I got to say that I can’t wait for your upcoming cookbook. I experimented my own kimchi+try different recipes online and yours is THE BEST. My Korean friends end up ordering them from me.

    This recipe is awesome beyond believe. I tried comparing local mung bean starch called hung kwe and korean, they turned out exactly the same. So I can make it very cheaply and my kids love them. It’s their favorite snack. I just prepare the sauce and the maids end up making this jelly 4x a week.

    Nomu kamsamida,

    Ima

  2. smaller87 australia My profile page joined 8/13
    Posted August 28th, 2013 at 12:15 am | # |

    HI Maangchi ,
    Why the Mung bean jelly I ate in restaurant is more transparent?
    How can I make it?

  3. guy Israel My profile page joined 10/12
    Posted October 19th, 2012 at 5:44 pm | # |

    Hi
    It looks very nice dish. I don’t have mung been floor , can it be also prepared from chickpeas floor? ( I Tried , but the Jelly is to soft, and doesn’t hold)

    • littlez Boca Raton, FL My profile page joined 8/11
      Posted January 10th, 2013 at 3:16 pm | # |

      What you want do with chickpea flour is make panelle. Use 8oz (by weight) of chickpea flour, 4 cups water, 1/2 cup olive oil and a large pinch of calt. Cook it in a pot over medium heat until it comes together and gets nice and thick like polenta. Pour it into a greased 9 x 13 baking dish and smooth the top so its even and let it cool completely. Then, cut it into brownie sized pieces and saute in a little olive oil intil golden. A little salt and pepper is all that’s needed after that. SO delicious!

  4. TDenham77 McLeansboro, IL My profile page joined 12/11
    Posted December 21st, 2011 at 9:50 pm | # |

    I’ve always preferred the taste of acorn jelly. Is the technique the same? I always cheated and bought the cheater’s stuff and passed it off as homemade lol

    • Maangchi New York City My profile page joined 8/08
      Posted December 22nd, 2011 at 6:02 pm | # |

      Yes, the recipe for making acorn jelly from powder is exactly same as mungbean jelly, but the seasoning and spices are a little different. The recipe will be posted someday later. I love both mungbean jelly and acorn jelly.

  5. lisan Malaysia My profile page joined 6/11
    Posted June 24th, 2011 at 9:59 am | # |

    I’m not sure whether the mung bean flour i bought can be used for cheongpomuk-muchim. Because it is totally different in color after cooked. It was greyish brown in color – not translucent like your’s. Also i’m not sure whether it can be set and eaten. Is there variety of mung bean flour ? I bought from Korean market and I said i want to make mung bean jelly, and they just shown me the packet of flour.
    Thanks.

    • Cathy LA, CA My profile page joined 8/10
      Posted July 8th, 2011 at 1:10 pm | # |

      If it’s greyish brown, then you most likely bought dotori, aka acorn powder, which can be made into acorn jelly. If you follow the steps from above, you can make the same kind of muchim as well. Personally, i like the taste of acorn jelly better.

  6. debjay Philippines My profile page joined 5/11
    Posted May 23rd, 2011 at 10:58 am | # |

    uhmmm… hi maangchi…
    im just curious…
    im just a 12 year old kid so i kinda like sweets alot… so my quetion is can i make this this into a sweet version… for dessert? and if yes… can you teach me how? please?… and oh by the way i love your videos and recipes alot… it gives me inspiration…BE INSPIRED MORE… GOD Bless… GOOD LUCK… BEST WISHES ….ANS TAKE CARE ALWAYS =]C=

  7. mikalwilliams My profile page joined 5/11
    Posted May 13th, 2011 at 11:45 am | # |

    What is the best way to store this? Without sauce and then put sauce on before you serve? Or sauce it and store it? How long can it last if sauced and stored? Also, I always see it in the store sitting out and not refrigerated, is that OK? If so how long can it be sitting out (unsauced) thanks!!

    • Maangchi New York City My profile page joined 8/08
      Posted May 13th, 2011 at 12:16 pm | # |

      You can keep mungbean jelly in the fridge up to 1 week. It will be shrunk, the color will be a little milky, and some water will come out from the jelly a few days after, but don’t worry. Blanch it in hot boiling water until it looks clear. It’s more chewy and more delicious. If you mix it with seasoning sauce, I recommend you eat it as soon as possible. Happy cooking! Check out my new recipe that I just posted.

  8. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 11th, 2011 at 4:50 pm | # |

    I made this yesterday and it worked perfectly! Every one of your recipes works beautifully Maangchi! Thank you for such a great site. I made a 7 cheop dinner yesterday and it was all delicious – my friends loved it.

  9. swtdrowningz My profile page joined 1/11
    Posted January 16th, 2011 at 5:15 pm | # |

    Dear Maangchi,

    When you said to use 7 cups of water, did you measure the water with a dry measuring cup or liquid measuring cup?

  10. JellyBelly My profile page joined 11/10
    Posted December 31st, 2010 at 12:12 am | # |

    Mung beans are really good in the Vietnamese drink, Che Be Mau :] I hope to make this soon! Thank you Maangchi :D heehee

  11. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted September 19th, 2010 at 5:58 am | # |

    This was made with mung bean powder. I know you can also use acorn powder and the muk is usually brown. In your opinion, which tastes better?

  12. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted July 31st, 2010 at 5:04 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2010 at 7:08 am | # |

      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!

      • BxlSprout Brussels, Belgium My profile page joined 5/10
        Posted August 2nd, 2010 at 1:10 pm | # |

        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.

        • Maangchi New York City My profile page joined 8/08
          Posted August 2nd, 2010 at 5:06 pm | # |

          oh, basil leaves! awesome. “.. I’ll try another recipe with rocket/arugula leaves on top” you are very creative!

  13. Thienmai The Netherlands My profile page joined 7/10
    Posted July 20th, 2010 at 4:53 pm | # |

    I have a question what do i have to do if i don’t have mung bean starch powder?

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2010 at 10:49 pm | # |

      you need mung bean starch powder to make this dish. Check some Korean grocery stores in your area, please.

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted July 31st, 2010 at 5:03 pm | # |

      Hi Thienmai, if you ever come to Overijse in Flanders it’s sold at Shilla grocery :)

  14. Mashisoyo My profile page joined 6/10
    Posted June 2nd, 2010 at 3:19 am | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted June 3rd, 2010 at 11:52 am | # |

      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.

      • Mashisoyo My profile page joined 6/10
        Posted June 4th, 2010 at 1:50 am | # |

        It did work out, but I finished it while writing out the comments, one letter for each mouthful of jelly ;).

  15. medusa Australia My profile page joined 3/10
    Posted March 24th, 2010 at 9:45 am | # |

    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!

  16. LisaL USA My profile page joined 9/09
    Posted March 17th, 2010 at 1:02 am | # |

    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.

  17. unchienne Georgia, USA My profile page I'm a fan! joined 10/08
    Posted February 8th, 2010 at 10:51 am | # |

    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?

    • Maangchi New York City My profile page joined 8/08
      Posted February 8th, 2010 at 11:33 am | # |

      “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!

  18. Brian_Montoya Colorado Springs,Colorado My profile page joined 12/09
    Posted January 13th, 2010 at 12:31 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted February 8th, 2010 at 11:37 am | # |

      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!

  19. Joshua K
    Posted January 9th, 2010 at 9:40 am | # |

    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.

  20. gilwoo lee
    Posted January 8th, 2010 at 2:46 pm | # |

    동영상 잘 봤습니다.
    다음뉴스를 통해 알게 되었구요.
    많은 사람들에게 세계 최고의 건강음식인 한국음식을 알리는데 앞장 서신 것 같아 더 뿌듯하군요.
    감사합니다.

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2010 at 6:10 pm | # |

      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!

  21. lauren
    Posted January 8th, 2010 at 2:19 pm | # |

    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!!!! :)

  22. Jonathan
    Posted January 8th, 2010 at 12:22 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2010 at 1:31 pm | # |

      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!

  23. 와우~
    Posted January 8th, 2010 at 4:11 am | # |

    아줌마 다음에 뉴스에 나왔어요~ 축하

  24. Violin123
    Posted January 7th, 2010 at 10:59 pm | # |

    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??

  25. Sylvia My profile page I'm a fan! joined 9/08
    Posted January 7th, 2010 at 9:31 pm | # |

    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.

  26. Eleana
    Posted January 7th, 2010 at 8:34 pm | # |

    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?

  27. Jessica
    Posted January 7th, 2010 at 2:08 pm | # |

    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!

  28. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted January 7th, 2010 at 1:03 pm | # |

    Wow, This looks like art! Beautifull!
    What does the jelly on itself taste like?

  29. Gastronomer
    Posted January 7th, 2010 at 12:57 pm | # |

    Heck yeah! I love this panchan very much. Thanks for the recipe, Maangchi!


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