Comments on: Mung bean jelly side dishes

By: Maangchi

Maangchi — Thu, 22 Dec 2011 23:02:04 +0000

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.

By: TDenham77

TDenham77 — Thu, 22 Dec 2011 02:50:30 +0000

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

By: Maangchi

Maangchi — Sun, 10 Jul 2011 14:10:31 +0000

Thank you Cathy, your answer is correct!

By: Cathy

Cathy — Fri, 08 Jul 2011 17:10:11 +0000

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.

By: lisan

lisan — Fri, 24 Jun 2011 13:59:21 +0000

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.

By: Maangchi

Maangchi — Wed, 25 May 2011 09:31:53 +0000

: ) Do some experiments and invent your own dessert. I hope it turns out delicious. Or leave your question on the forum. http://www.maangchi.com/talk/forum/general-discussion

By: debjay

debjay — Mon, 23 May 2011 14:58:50 +0000

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=

By: Maangchi

Maangchi — Fri, 13 May 2011 16:16:53 +0000

I should make mungbean jelly side dish soon. It’s delicious low calorie food! : )

By: Maangchi

Maangchi — Fri, 13 May 2011 16:16:11 +0000

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.

By: mikalwilliams

mikalwilliams — Fri, 13 May 2011 15:45:06 +0000

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!!