Mung bean jelly (Cheongpomukmuchim: )

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Rating: 4.0; Vote: 1

How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: 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 laver 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 1/3 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 stripstip: I usually cut it into strips x 2 x or 2 x 2 x 1/3 2. Roast both sides of laver on your stove top. 3. Put the laver 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 (x 2 x ) into a bowl and add cup to 1/3 cup of the sauce. 2. Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs laver 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 shilgochu 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 2 x 1/3. 2. Put it on a plate and add the sauce, sesame seeds, and laver 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, laver flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu. 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 lookstranslucent again. It's more tasty than freshly made mung bean jelly in my experience! Q: Maangchi, I don't have laver now. Will it be still delicious without it? A: No, laver flakes are very essential to this dish. The flavor of roasted laver 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! : )
Date: 2020-08-19

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Comments and reviews: 10

Maangchi
mikalwilliams I'm sorry and thank you for letting me know about it again. : ) 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.
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ratih
In my country, Indonesia, mungbean starch usually use as dessert, we mix with sugar, coconut milk and slice of banana, then wrapped it in banana leave and steam it for a couple hours until it well cooked, maybe u should try it, instead of using banana leaves u can use a pot to steam it, ur Korean recipe was soo unique, I will try it cos I'm really curious with the taste!
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majestic29
OMG, THANK YOU so much for posting this! I've been looking everywhere trying to find how to make this dish. I've eaten it a lot since I was a kid, but didn't really know what it was called and what it's made from. Your awesome! :-) Enjoyed every recipe you've filmed & always makes me hungry in the middle of the night! lol: -)
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The
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 alway see it in the store sitting out an no refrigerated, is that OK? If so how long can it be sitting out (unsauced) thanks!
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Johnny
For the one that used the tomato rose garnish, I would cut half of the tomato into thin slices, then cut the slices in half, and add them to the dish. Then I would dice the other half of the tomato, and add some of it to the third dish (the one that is in cute little bite-size shapes. :)
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Allen
Maangchi, I have watched many of your videos and have to say you are absolutely fantastic! You are such a inspiration to foodies like me. Thank you for the great videos and keep making more! Watching you and your wonderful dishes always makes me smile. (I can't wait to make this)
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Baby
Maangchi, I had this delicious side dish, at an amazing Korean Restaurant, in Irving Texas. I can't wait to try your tasty looking recipe. I want to try and make this jelly recipe, as well as the seasoned acorn jelly recipe. Thanks for sharing them.
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Maangchi
lorrainejulian47: ) That's a good question. One of my readers invented her own dessert with this. She said, I made this with coconut milk and sugar, so the jelly is sweet like traditional Peranakan cuisine! .
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MissBlueRassberry
+Maangchi what is it called when there is acorn jelly cut into noodle shape like and is served in a cold broth?
I've seen it on running man and it looked delicious! Please do a video about it!
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Maangchi
mikalwilliams I don't know the answer because I always keep it in the refrigerator once I make it. Did you leave the same question on my blog? I will copy and paste the answer there, too. Happy cooking!
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