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!


Mung bean jelly

mung bean starch powder, water, salt


soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, toasted sesame oil


edible chrysanthemum (“ssukgat” in Korean), perilla leaves (can be replaced with basil leaves)


tomato, green chili pepper, red chili pepper, and seaweed


  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 kosher 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 ⅓ cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion,
    and 1 tbs toasted 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 ⅓”

  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 ⅓ 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 ⅓”.
  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).


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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  1. Ai Jan Turkey joined 1/17 & has 1 comment

    Hi there! How is the cooked mung bean starch kept and how long? Can I put it in the freezer?

  2. joeythekwan Australia joined 1/15 & has 2 comments

    Dear Maangchi,
    I found a mung bean powder in a Asian grocery shop but it isn’t purely white. It is mildly green and with some dark spot. Can it be used for making this jelly? Thank you!

  3. Khushi In joined 12/14 & has 1 comment

    I liked your article. It’s looks great. Thanks :)
    I want to try this recipe and for that i want to make mug bean powder at home barbecue i doubt it will be available locally in Mumbai, India.

  4. Cutemom Indonesia joined 3/13 & has 82 comments

    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,


  5. smaller87 australia joined 8/13 & has 1 comment

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

  6. guy Israel joined 10/12 & has 1 comment

    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 joined 8/11 & has 11 comments

      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!

  7. TDenham77 McLeansboro, IL joined 12/11 & has 8 comments

    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 joined 8/08 & has 12,045 comments

      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.

  8. lisan Malaysia joined 6/11 & has 3 comments

    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.

  9. debjay Philippines joined 5/11 & has 1 comment

    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=

  10. 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 joined 8/08 & has 12,045 comments

      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.

  11. JamieF New Zealand joined 1/11 & has 120 comments

    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.

  12. 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?

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

  14. bo Hawaii joined 7/10 & has 49 comments

    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?

  15. BxlSprout Brussels, Belgium joined 5/10 & has 46 comments

    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 joined 8/08 & has 12,045 comments

      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 joined 5/10 & has 46 comments

        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.

  16. Thienmai The Netherlands joined 7/10 & has 2 comments

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

  17. Mashisoyo joined 6/10 & has 2 comments

    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!

  18. medusa Australia joined 3/10 & has 2 comments

    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!

  19. LisaL USA joined 9/09 & has 19 comments

    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.

  20. unchienne Georgia, USA joined 10/08 & has 15 comments

    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 joined 8/08 & has 12,045 comments

      “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!

  21. Brian_Montoya Colorado Springs,Colorado joined 12/09 & has 14 comments

    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!

    • Maangchi New York City joined 8/08 & has 12,045 comments

      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!

  22. 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.

  23. gilwoo lee& has 1 comment

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

  24. 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!!!! :)

  25. Jonathan& has 5 comments

    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!


  26. 아줌마 다음에 뉴스에 나왔어요~ 축하

  27. Violin123& has 10 comments

    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??

  28. Sylvia joined 9/08 & has 78 comments

    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.

  29. 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?

  30. 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!

  31. Reinier Rotterdam, The Netherlands joined 2/09

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

  32. Gastronomer& has 1 comment

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

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