Chewy Mung Bean Jelly with Refreshing Aged Kimchi Salad
Simple Aged Kimchi Mung Bean Jelly Salad, Inspired by Royal Cuisine
This recipe offers a simplified take on the elegant royal dish, Tangpyeongchae, using aged kimchi for a delightful twist. Despite using only aged kimchi, soy sauce, and sesame oil, this dish boasts a remarkably rich and delicious flavor. The combination of the chewy mung bean jelly and the savory, slightly sweet, and tangy stir-fried aged kimchi is truly special. It’s perfect as a simple side dish or an impressive appetizer for guests.
Main Ingredients- 1 block Mung Bean Jelly (Cheongpomuk, approx. 300g)
- 1 cup Aged Kimchi (Kimchi-jjim, approx. 150g)
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the main and seasoning ingredients for the recipe. Have ready 1 block of mung bean jelly, 1 cup of aged kimchi, and a pinch of sesame seeds for garnish. For the seasoning, measure out 1 tablespoon of soy sauce and 2 tablespoons of sesame oil, and keep them nearby. If your aged kimchi is particularly sour, have a little sugar ready as well.
Step 2
Cut the mung bean jelly into bite-sized pieces. Slicing them into 5cm long strips makes them easy to pick up along with the kimchi. If your aged kimchi is in a large clump, cut it into thin strips with a knife.
Step 3
Rinse the aged kimchi thoroughly to adjust its saltiness and sourness to your preference. Squeeze out as much water as possible, then thinly slice it into strips. This step ensures the kimchi absorbs the seasoning well when stir-fried and provides a pleasant texture.
Step 4
Bring 3 cups of water to a boil in a wide pot. Once boiling, add the prepared mung bean jelly and blanch for about 1 minute. The jelly is perfectly cooked when it turns clear and transparent, giving it a pleasant chewy texture. Be careful not to overcook, as it can become mushy.
Step 5
Immediately rinse the blanched mung bean jelly under cold water to cool it down. This step helps maintain the jelly’s chewy texture and prevents it from clumping together. After rinsing, drain it thoroughly in a colander.
Step 6
Heat a pan over medium heat. Add the thinly sliced aged kimchi. Pour in 1 tablespoon of soy sauce and 2 tablespoons of sesame oil. Stir-fry for about 2-3 minutes until the kimchi softens and absorbs the seasoning. If the aged kimchi is too sour, add about 1/2 teaspoon of sugar at this stage to balance the flavor.
Step 7
In a large bowl, combine the drained mung bean jelly and the stir-fried aged kimchi. Sprinkle a pinch of sesame seeds over the top for garnish. Since the mung bean jelly itself is unseasoned, add a little more soy sauce or sesame oil if needed to adjust the overall seasoning. Gently toss everything together to combine.
Step 8
Transfer the finished aged kimchi mung bean jelly salad to a serving dish. For an enhanced flavor and visual appeal, you can top it with shredded seaweed (gim) if desired. (Seaweed was not used in this particular recipe.)
Step 9
Your delicious ‘Aged Kimchi Mung Bean Jelly Salad’ is ready! Enjoy the delightful combination of chewy jelly and crisp, flavorful aged kimchi. Perfect for any mealtime!
