Cheongpomuk Muchim (Seasoned Mung Bean Jelly) with Minari
A simple side dish of blanched mung bean jelly tossed with fragrant water dropwort and savory seasoned seaweed.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by blanching mung bean jelly in boiling water until translucent, chilling it in cold water, and tossing it with fragrant water dropwort and seasoned seaweed. Savory crushed seaweed and toasted sesame oil enhance the mild flavor of the jelly, making it a great light side dish for rice or a low-calorie meal.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mung bean jelly (cheongpomuk)1 pack, 300 g
- Water dropwort (minari) (or scallions (jjokpa))
- Seasoned dried seaweed sheets1 pack
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sugar1/2 tsp
- Salta little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- Instead of water dropwort, you can use scallions, chwinamul varieties, or large green onion, and instead of seasoned seaweed, you can toast and use one sheet of unseasoned dried seaweed.
Steps
Slice the ingredients
Cut the mung bean jelly into bite-sized pieces. Slicing it too thinly makes it difficult to pick up.
Finely chop the water dropwort and place the seaweed in a plastic bag to crush it.
Preparing the mung bean jelly
Prepare the mung bean jelly
Add the mung bean jelly to rolling boiling water and blanch until it turns translucent.
Once it turns translucent all over, take it out.
Soak it in running cold water until it cools all the way through, then drain in a sieve to remove the moisture.
Tossing
Toss together
In a bowl, add the mung bean jelly, water dropwort, seasoned seaweed, 1 tbsp regular soy sauce, 1/2 tsp sugar, 1 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds, toss gently, taste, and adjust with salt if it is too bland. It tasted a bit bland to me, so I added 1/2 tsp salt.
Adding water dropwort to cheongpomuk muchim brings a wonderful fragrance that makes it even more delicious.
Scallions also go well with jelly salads, so try using them.
Finely sliced large green onion is great as well.
Springy cheongpomuk muchim tastes best when eaten right after making it.
Once it goes into the refrigerator and comes back out, that springiness disappears and it turns stiff.
Well then, have a wonderful day today.
Ppunwife's tips
- The nutty richness of crushed seaweed completely defines the flavor of cheongpomuk muchim, so be sure to include it.
- Springy cheongpomuk muchim tastes best when eaten right after making it. Once it goes into the refrigerator and comes back out, that springiness disappears and it turns stiff.
FAQ
How do I know when the mung bean jelly is properly blanched?
Add it to boiling water, blanch until the mung bean jelly turns translucent all over, and take it out.
Are there any vegetables I can use instead of water dropwort?
You can replace it by slicing and adding scallions, large green onion, or varieties of chwinamul.
Can I use plain unseasoned seaweed instead of seasoned seaweed?
You can toast one sheet of unseasoned dried seaweed and crush it into the dish.
Can I store leftover cheongpomuk muchim in the refrigerator?
Storing it in the refrigerator makes the jelly lose its springy texture and become stiff, so it is recommended to enjoy it right after tossing.
