Refreshing and Delicious Cheongpomuk Muchim (Korean Mung Bean Jelly Salad)
Refreshing and Delicious Cheongpomuk Muchim Recipe
Introducing Cheongpomuk Muchim, a healthy and light salad perfect for any occasion. The clear, translucent mung bean jelly combined with fresh vegetables and savory seaweed creates a delightful dish that stimulates your appetite. This recipe is simple enough to make at home easily. It’s a wonderful side dish for rice or even a light snack with drinks!
Main Ingredients- 1 block Cheongpomuk (mung bean jelly)
- 1/4 stalk Scallion
- 1/4 Carrot
- 1/2 sheet Roasted Seaweed (Gim)
- 2 Tbsp Soy Sauce
- Pinch of Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (ground)
Cooking Instructions
Step 1
To make your Cheongpomuk Muchim extra flavorful and savory, using seasoned seaweed (Japchae Gim) is highly recommended. If you don’t have seasoned seaweed, regular roasted seaweed (Gim) will work just fine. Tear the seaweed into small pieces with your hands or cut it with scissors.
Step 2
Gently blanch the Cheongpomuk in boiling water for about 2-3 minutes, or until it becomes translucent and tender. Be careful not to overcook, as the jelly might become mushy. Finely julienne the carrot. For a slightly softer carrot texture, you can lightly sauté it in a pan with a bit of oil, but for a quicker method, you can also blanch it together with the Cheongpomuk.
Step 3
In a mixing bowl, combine the blanched Cheongpomuk, blanched carrot, crumbled seaweed, and chopped scallions. Now, add the seasoning ingredients to enhance the flavor. Add 2 tablespoons of soy sauce, a pinch of salt for seasoning, 1 tablespoon of ground toasted sesame seeds for nutty richness, and 1 tablespoon of sesame oil.
Step 4
Gently mix all the ingredients together using chopsticks or a spatula. It’s important to toss softly to avoid breaking the jelly. Once all the ingredients are evenly combined, your delicious Cheongpomuk Muchim is ready to be served.
