Korean Seasoned Mung Bean Jelly Salad
Cheongpo muk - mung bean jelly - is made by boiling starch with water until it sets into a translucent, quivering block. It appears in Joseon-era palace banquet records. The jelly is blanched briefly, cut into matchstick strips, and tossed with julienned cucumber and carrot. A soy-vinegar dressing sharpened with sugar gives a clean, tart edge. The jelly itself is nearly flavorless, acting as a cool, slippery vehicle for the dressing. Served chilled, it is a classic summer banchan.
Adjust Servings
Instructions
- 1
Blanch mung bean jelly for 30 seconds, cool, and cut into strips.
- 2
Julienne cucumber and carrot.
- 3
Mix soy sauce, vinegar, sugar, and sesame oil for dressing.
- 4
Gently toss jelly and vegetables with dressing.
- 5
Sprinkle sesame seeds and serve.
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