Korean Stir-fried Mung Bean Jelly
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. 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.
Adjust Servings
Instructions
- 1
Cut jelly into strips, blanch for 30 seconds, and drain.
- 2
Julienne carrot and onion, then chop green onion.
- 3
Stir-fry vegetables in oil for 2 minutes.
- 4
Add jelly and soy sauce, gently toss over low heat.
- 5
Add sesame oil and green onion, then stir 30 seconds more.
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