Cheongpo Muk Muchim
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cheongpo muk muchim combines 300 g of mung bean jelly with cucumber and carrot in a soy and vinegar dressing.
Read more
Blanch the jelly in strongly boiling water for only 30 seconds and remove it when the surface becomes slightly clearer. Cooling it in cold water for 1 minute stops the heat before the delicate block is drained and cut into 0.5 cm strips. Remove the watery seed section from 80 g of cucumber, cut it into 0.3 cm strips, and match 50 g of carrot to the same thickness. This preparation keeps the vegetables even and limits excess liquid in the bowl. Dissolve 1 teaspoon sugar in 1.5 tablespoons soy sauce and 1 tablespoon vinegar, then add 1 teaspoon sesame oil. Once the jelly and vegetables enter the dressing, lift them from the bottom about six times with chopsticks or a wide spatula. Vigorous stirring can break the slippery strips, so the limited folding motion is an important part of the method. Finish with 1 teaspoon sesame seeds and serve immediately, or refrigerate for at least 15 minutes before serving. The recipe gives exact cues for blanching, cooling, cutting, and tossing so the jelly remains intact while the seasoning reaches the cucumber, carrot, and muk evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Bring a pot of water to a strong boil.
Add 300 g mung bean jelly and blanch for only 30 seconds, just until the surface looks slightly clearer, then lift it out right away.
- 2Prep
Place the blanched jelly in cold water for 1 minute to stop the heat.
Drain well, shake off excess water, and cut it into 0.5 cm strips with a light touch so it does not crush.
- 3Season
Halve 80 g cucumber lengthwise and remove the watery seed section so the salad stays crisp.
Cut it into 0.3 cm strips, then julienne 50 g carrot to the same thickness for even texture.
- 4Season
In a mixing bowl, combine 1.5 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar first.
Stir until no sugar grains remain, then mix in 1 teaspoon sesame oil so the dressing coats evenly.
- 5Prep
Add the jelly, cucumber, and carrot to the dressing.
Lift from the bottom with chopsticks or a wide spatula about six times, rather than stirring hard, so the slippery jelly strips stay intact.
- 6Finish
Transfer the salad to a serving plate and scatter 1 teaspoon sesame seeds evenly over the top.
Serve right away, or refrigerate for at least 15 minutes until the jelly feels cold and lightly seasoned.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mung bean jelly is blanched for 30 seconds and cooled before cutting
- Finish cue
- Transfer the salad to a serving plate and scatter 1 teaspoon sesame seeds evenly over the top.
- Storage and reheating
- Finish with 1 teaspoon sesame seeds and serve immediately, or refrigerate for at least 15 minutes before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
17min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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