Korean Mung Bean Jelly Soup

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
mung bean jelly	300	g
beef brisket	100	g
egg	1	ea
roasted seaweed flakes	2	tbsp
soup soy sauce	1	tbsp
minced garlic	0.5	tbsp
green onion	20	g
water	900	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

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.
2

Control

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.
3

Control

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.
4

Control

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.
5

Prep

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cheongpo-muk guk features springy mung bean jelly strips in a clear, savory beef brisket broth.
Finish cue: Continue simmering over medium heat until the beef becomes tender and the flavor deepens.
Avoid this: Mung bean jelly breaks down if simmered too long.