Korean Mung Bean Jelly Soup
Quick answer
Cheongpo-muk-guk is a traditional Korean soup built on a clear beef brisket broth, with thick-cut strips of mung bean jelly as the main ingredient.
What makes this special
- Cheongpo-muk guk features springy mung bean jelly strips in a clear, savory beef brisket broth.
- Mung bean jelly's slippery, elastic texture is found in few other soups
- Simmer only 3 minutes; longer and the jelly melts into murky broth
Key ingredients
Core cooking flow
- 1 Slice 300g of mung bean jelly into thick strips of about 1cm and rinse them...
- 2 Slice 100g of beef brisket into thin strips and place them in a pot with 900ml of water.
- 3 Add 1 tbsp of soup soy sauce and 0.5 tbsp of minced garlic to season the broth.
Cheongpo-muk-guk is a traditional Korean soup built on a clear beef brisket broth, with thick-cut strips of mung bean jelly as the main ingredient. The jelly, set from mung bean starch, has a slippery yet springy texture that sets it apart from any noodle or dumpling -- it glides over the tongue while offering a gentle, elastic resistance. Cutting the jelly into thick strips and rinsing briefly in cold water removes surface starch, and simmering for only three minutes keeps the pieces intact; a longer cook dissolves the jelly into the broth and makes it cloudy. Beaten egg drizzled in thin streams forms delicate floating ribbons throughout the pot, adding color against the pale jelly and clear broth. Roasted seaweed flakes scattered on top contribute a toasty, oceanic fragrance, and a seasoning of soup soy sauce with a small amount of minced garlic keeps the bowl from tasting flat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Slice 300g of mung bean jelly into thick strips of about 1cm and rinse them in cold water for 5 minutes to wash away surface starch for a cleaner finish.
- 2Control
Slice 100g of beef brisket into thin strips and place them in a pot with 900ml of water.
Bring to a boil over high heat and carefully skim off any rising foam.
- 3Control
Add 1 tbsp of soup soy sauce and 0.5 tbsp of minced garlic to season the broth.
Continue simmering over medium heat until the beef becomes tender and the flavor deepens.
- 4Control
Add the prepared mung bean jelly and simmer for exactly 3 minutes.
Do not overcook, as the jelly will dissolve and cloud the broth if heated for too long in the pot.
- 5Prep
Drizzle 1 beaten egg in a slow, thin stream to create delicate strands throughout the soup.
Add 20g of sliced green onion for a fresh aroma and bright color contrast.
- 6Finish
Ladle the soup into bowls and garnish generously with 2 tbsp of roasted seaweed flakes.
Serve immediately while hot to enjoy the toasty aroma of the seaweed with the broth.
After the steps
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