Korean Stir-fried Mung Bean Jelly
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Mung bean jelly is cut into thick strips, blanched for thirty seconds to remove surface starch, then stir-fried gently with julienned carrot and onion in a soy sauce seasoning.
Read more
The brief blanch firms up the jelly's exterior just enough to survive the tossing in the pan without crumbling, and washing away the starch allows the jelly to absorb the flavors of its companion vegetables more readily. Low heat and a careful hand are non-negotiable; aggressive stirring breaks the strips into shapeless lumps. The carrot contributes a faint natural sweetness, and the onion releases a light caramel note as it softens, both of which fill in the jelly's inherently neutral taste with understated warmth. Chopped green onion added at the very end lifts the dish with a sharp, fresh bite. One tablespoon of sesame oil swirled in after the flame is off coats everything in a glossy sheen and a final wave of nuttiness. At 180 calories and 9 grams of fat, this is a low-calorie side with enough fiber to sit gently in the stomach. The pale yellow color of mung bean jelly - a signature of the ingredient - comes through clearly on the finished plate, giving the dish a clean, orderly appearance that matches its delicate flavor.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 300 g of mung bean jelly into long 1 cm strips.
Blanch it in boiling water for only 30 seconds, then drain well in a strainer and spread the strips out so they do not stick together.
- 2Finish
Cut 60 g of carrot and 80 g of onion into 0.5 cm strips so they soften at a similar speed.
Slice half a green onion into thin rounds and keep it separate for the finish.
- 3Control
Add 1 tablespoon of cooking oil to a pan and warm it over medium heat for about 30 seconds.
Add the carrot first and stir-fry for 1 minute, just until the color looks brighter.
- 4Heat
Add the onion and stir-fry for 1 more minute, until it turns partly translucent and smells gently sweet.
Lower the heat before adding the jelly so the strips keep their shape.
- 5Season
Add the blanched mung bean jelly and pour 1.5 tablespoons of soy sauce around the edge of the pan.
Fold gently for 2 minutes with a spatula, lifting rather than stirring hard, to prevent breakage.
- 6Finish
Turn off the heat, add 1 tablespoon of sesame oil and the sliced green onion, and toss for 30 seconds with residual heat.
Plate right away when the jelly looks glossy and the green onion aroma rises.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blanched mung bean jelly strips stir-fried with julienned carrots in a light soy seasoning.
- Finish cue
- Plate right away when the jelly looks glossy and the green onion aroma rises.
- Avoid this
- Blanch it in boiling water for only 30 seconds, then drain well in a strainer and spread the strips out so they do not stick together.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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