Special Scallion Kimchi and Mung Bean Jelly Salad
A Refreshing Mung Bean Jelly Salad with Scallion Kimchi and a Secret Seasoning Blend
We’ve been loving our aged, well-fermented scallion kimchi lately, and it’s become our household favorite! Inspired, I decided to create a unique mung bean jelly salad using it. The idea of adding kimchi to mung bean jelly itself is quite innovative, and knowing it’s our delicious scallion kimchi made me even more excited about the potential flavor. As soon as I tasted the dressed mung bean jelly, I exclaimed, ‘What is this amazing taste?!’ The crisp texture of the kimchi paired perfectly with the tender mung bean jelly, creating a delightful harmony. This salad is a must-try, combining the goodness of ripe scallion kimchi with my special seasoning blend. Enjoy a delicious weekend!
Ingredients- 1 pack mung bean jelly (approx. 300-400g)
- 1/2 cup well-fermented scallion kimchi, finely chopped
- A pinch of shredded seaweed (gim/nori)
Secret Seasoning- 1 tsp fish sauce (anchovy or sand lance)
- Sugar (to taste)
- Sesame seeds
- 1 tsp sesame oil
- 1 tsp fish sauce (anchovy or sand lance)
- Sugar (to taste)
- Sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
Prepare the mung bean jelly. It’s a good idea to gently rinse the jelly under running water while it’s still in its packaging.
Step 2
Boil a generous amount of water in a pot over high heat. We’ll be blanching the mung bean jelly in this boiling water.
Step 3
Cut the mung bean jelly into bite-sized pieces. You can slice it lengthwise or into smaller cubes, depending on your preference.
Step 4
Once the water is boiling rapidly, carefully add the cut mung bean jelly and blanch for about 1-2 minutes. Be careful not to overcook it, as it might become mushy. Immediately remove the blanched jelly, rinse it under cold water to cool it down, and drain well to remove excess water.
Step 5
Finely chop the prepared scallion kimchi. Then, in a small bowl, combine all the seasoning ingredients (fish sauce, sugar, sesame seeds, and sesame oil) to create the secret seasoning. Adjust the amount of sugar based on the saltiness and sweetness of your kimchi.
Step 6
In a mixing bowl, combine the drained mung bean jelly, chopped scallion kimchi, and the prepared secret seasoning. Adding a pinch of shredded seaweed will enhance the flavor even further.
Step 7
Gently toss everything together using a spoon or spatula, being careful not to mash the mung bean jelly. Maintaining the jelly’s firm, bouncy texture is key. Serve the delicious mung bean jelly salad on a plate. Enjoy!