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.

Advertisement

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!

Ingredients

Mung bean jelly:
mung bean starch powder, water, salt

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

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

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

Directions

  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 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 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).

FAQ:

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! : )

Advertisement

Advertisement

69 Comments:

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

    Hi,
    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.

  2. Cutemom Indonesia joined 3/13 & has 79 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,

    Ima

  3. 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?

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

    Hi
    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!

  5. 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 11,710 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.

  6. 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.
    Thanks.

    • Cathy LA, CA joined 8/10 & has 1 comment

      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.

  7. 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=

  8. mikalwilliams joined 5/11 & has 4 comments

    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 11,710 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.

  9. 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.

  10. swtdrowningz joined 1/11 & has 1 comment

    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?

  11. JellyBelly joined 11/10 & has 5 comments

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

  12. 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?

  13. 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 11,710 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.

  14. 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?

  15. Mashisoyo joined 6/10 & has 2 comments

    Yum!
    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!

    • Maangchi New York City joined 8/08 & has 11,710 comments

      oh my! Did it work with coconut milk and sugar! Haha, awesome! I will let my other readers know about it. You invented a nice dessert with mungbean jelly powder! I want to see the photo. If you make it again later, please send a photo to me, then I will post it on my website.

More comments to read! Jump to page: 1 2 3

Leave a Reply