Mung Bean Jelly Apple Chojang Salad

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 10

About this dish

Cheongpomuk apple chojang salad combines blanched mung bean jelly sticks with crisp apple and cucumber, dressed in a chojang sauce of gochujang, vinegar, and green plum syrup.

Blanching the jelly for only twenty seconds in boiling water removes the surface sliminess that fresh mung bean jelly develops while preserving the soft, slippery texture that defines it. Rinsing immediately in cold water and draining well prevents the chojang from becoming watery and losing its spicy-sour punch. The chojang layers spicy gochujang heat with the sweet-tart acidity of vinegar and plum syrup, lifting the otherwise neutral flavor of the jelly into something brighter. Shredded red cabbage adds a vivid color contrast and a slight bitterness that balances the sweetness. Roasted seaweed flakes contribute a briny crunch. Sesame oil and ground sesame seeds finish the bowl with a nutty note, keeping the dish light and oil-free. Any unused blanched cheongpomuk should be stored submerged in cold water to prevent the surface from drying out and becoming tough before serving.

Ingredients (4 servings)

Ingredient	Amount	Unit
mung bean jelly (cheongpomuk)	300	g
apple	140	g
cucumber	120	g
red cabbage	80	g
roasted seaweed flakes	3	g
gochujang	1.5	tbsp
vinegar	1.5	tbsp
green plum syrup	1	tbsp
sesame oil	1	tsp
ground sesame seeds	1	tsp

Instructions

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

6 steps

1

Control

Cut 300 g cheongpomuk into 1 cm stick shapes.

Blanch in boiling water for just 20 seconds to reduce surface slipperiness.
2

Heat

Rinse the blanched cheongpomuk in cold water to stop cooking.

Transfer to a sieve and drain completely before using.
3

Prep

Julienne 140 g apple and 120 g cucumber into 0.3 cm strips.

Cut 80 g red cabbage to the same thickness.
4

Prep

Mix 1.5 tbsp gochujang, 1.5 tbsp vinegar, 1 tbsp plum syrup, and 1 tsp sesame oil together in a small bowl until smooth.
5

Step

Place cheongpomuk, apple, cucumber, and red cabbage in a large bowl.

Add two-thirds of the chojang and fold gently from the bottom up to keep the jelly intact.
6

Finish

Transfer to a plate, drizzle the remaining chojang on top, and finish with 3 g seaweed flakes and 1 tsp ground sesame.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanching mung bean jelly for twenty seconds removes its starchy film while keeping a soft, springy chew.
Finish cue: Transfer to a plate, drizzle the remaining chojang on top, and finish with 3 g seaweed flakes and 1 tsp ground sesame.
Avoid this: Any unused blanched cheongpomuk should be stored submerged in cold water to prevent the surface from drying out and becoming tough before serving.