Mung bean jelly starch powder

Cheongpomuk-garu 청포묵가루


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.

Mung bean jelly starch powder

Mung bean jelly starch powder


Recipes that use mung bean jelly starch powder (cheongpomuk-garu):



  1. paskinmath Philadelphia, PA joined 11/17 & has 3 comments

    I have a grain mill. If I just grind up mung beans, is that the same thing? If so can I do that with other pulses and legumes?
    The asian markets near me have a layered green and yellow jelly that I love and the yellow layer is a little more granular, a little like sweet bean paste. I don’t know what country it is from, but is there anything like that in korean cuisine? do you have a recipe available? I just bought your book, and I can’t wait to play. I just need to really reduce the spice levels as I can’t handle spicy. Your videos are a wonderful learning tool though.

    • sanne Munich joined 8/14 & has 247 comments

      No, it isn’t. If it was, you could just grind up corn to get corn starch, wheat to get wheat starch,… – but there, you get flour; starch combined with all the other good stuff.

      You may use peeled ground pulses and legumes for making bindaetteok, but, since you have to soak them anyways, you should use a food processor for that. And better use already ground mung beans.

      Bye, Sanne.

  2. Grace Yeo joined 7/15 & has 1 comment

    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.

  3. Toto Bonn, Germany joined 6/10 & has 34 comments

    I guess this powder is like the japanese konnyaku right?
    The difference is that konnyaku is not made with mung beans.

    • 54thinbobo San Jose, CA joined 3/11 & has 2 comments

      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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