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 (cheongpomuk) is nearly tasteless and breaks easily, and keeping the pieces whole takes most of the care in a stir-fry.
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A 30-second blanch firms the surface a little and washes off loose starch, which helps the soy sauce stick.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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