Korean Mung Bean Jelly Soup
Cheongpo-muk-guk is a traditional Korean soup that floats strips of mung bean jelly in a clear beef brisket broth seasoned with soup soy sauce and garlic. The jelly, made from mung bean starch, has a slippery yet springy texture unlike any noodle or dumpling - it glides across the tongue while offering gentle resistance. Cutting the jelly into thick strips and rinsing briefly in cold water removes excess starch, and simmering for only three minutes keeps the pieces intact. Beaten egg is drizzled in thin streams to form delicate ribbons in the broth, and roasted seaweed flakes scattered on top contribute a toasty, oceanic fragrance.
Adjust Servings
Instructions
- 1
Cut mung bean jelly into thick strips and rinse briefly in cold water.
- 2
Thinly slice beef, boil in water, and skim off foam.
- 3
Season broth with soup soy sauce and garlic.
- 4
Add jelly and simmer only 3 minutes to keep texture.
- 5
Drizzle in beaten egg and add green onion.
- 6
Serve in bowls and top with seaweed flakes.
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