Chewy and Refreshing Water Caltrop Jelly Salad (Olbangae-muk Muchim)
How About This for a Diet Meal? Olbange-muk Salad!
Introducing the Olbange-muk Muchim, featuring a delightfully chewy and soft texture! Olbange-muk is made from the starch of the water caltrop root and, while similar to Cheongpomuk (green bean jelly), has its own unique charm. It’s low in calories and can be prepared quickly without many ingredients, making it perfect for a diet meal or a simple side dish. It’s also a healthy and guilt-free snack for children.
Main Ingredients- 1 pack Olbange-muk (approx. 300g)
- A small amount of the white part of green onion
- 1 pack seasoned seaweed flakes (approx. 5g)
Seasoning Ingredients- 3-4 pinches of MSG-free salt or roasted salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 3-4 pinches of MSG-free salt or roasted salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare the fresh Olbange-muk (or water caltrop jelly). You can easily find Olbange-muk at supermarkets or online.
Step 2
Dice the jelly into bite-sized cubes. Small, easy-to-eat pieces are ideal.
Step 3
Finely mince only the white part of the green onion. It’s recommended to use only the white part as the green parts can release a grassy flavor when minced.
Step 4
Place one packet of seasoned seaweed flakes into a clean plastic bag and crush them into small pieces. You can also use pre-made seaweed flakes, but be aware that some varieties may contain added sugar, so choose accordingly.
Step 5
Fill a pot with plenty of water and bring it to a rolling boil. Add the diced Olbange-muk and blanch until it becomes completely transparent. Drain the jelly in a colander and rinse it under cold running water to cool. Cooling in cold water will make the jelly more firm and bouncy.
Step 6
Gently shake off any excess water from the cooled Olbange-muk. Add the crushed seaweed flakes, sesame seeds, salt, and sesame oil. Mix gently to combine, being careful not to mash the jelly.
Step 7
Finally, taste and adjust the seasoning with salt as needed. For an extra touch of umami, you can add a little soy sauce. This Olbange-muk Muchim offers a wonderfully soft yet firm texture. I made this as a late-night snack for my daughter studying late for exams, but I ended up eating more than half of it myself – it’s that delicious!
