- Other English name(s): "green bean starch"
- Classified under: Fruits & Vegetables, Milled
- Romanized: Cheongpomuk-garu
- Other Korean name(s): 녹두묵가루 (Nokdumokgaru)
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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.
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.
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.
I guess this powder is like the japanese konnyaku right?
The difference is that konnyaku is not made with mung beans.
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?