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!


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!

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