Cheongpo Muk Muchim

Name: Cheongpo Muk Muchim
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Korean
Ingredients: mung bean jelly 300 g; cucumber 80 g; carrot 50 g; soy sauce 1.5 tbsp; vinegar 1 tbsp; sugar 1 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 17 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

White, slippery mung bean jelly is mixed with strips of cucumber and carrot in a tangy soy and vinegar dressing.

The thin jelly breaks if stirred, so it is lifted from the bottom with chopsticks about six times and no more.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.