Mung Bean Jelly Apple Chojang Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Cheongpomuk, a soft, translucent jelly made from mung bean starch, is cut into batons and tossed in chojang, Korean sweet-and-sour chili sauce.
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Crisp apple, cucumber, and red cabbage play against the jelly's smooth, bouncy texture, and the apple's sweetness rounds off the chili heat.
Ingredients
Instructions
- 1
Cut 300 g cheongpomuk into 1 cm stick shapes.
Blanch in boiling water for just 20 seconds to reduce surface slipperiness.
- 2
Rinse the blanched cheongpomuk in cold water to stop cooking.
Transfer to a sieve and drain completely before using.
- 3
Julienne 140 g apple and 120 g cucumber into 0.3 cm strips.
Cut 80 g red cabbage to the same thickness.
- 4
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
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
Transfer to a plate, drizzle the remaining chojang on top, and finish with 3 g seaweed flakes and 1 tsp ground sesame.
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