Korean Mung Bean Jelly Soup
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten.
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Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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