Mung bean jelly with seaweed (cheongpomuk-muchim)
Store-bought cooked mung bean starch jelly is briefly blanched, cooled and gently dressed with soy, sesame and roasted gim. This is a mild white-jelly side dish.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Optional
May be omitted; other amounts and cooking times stay the same.
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Optional
May be omitted; other amounts and cooking times stay the same.
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Optional
May be omitted; other amounts and cooking times stay the same.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Use one 300 g block of refrigerated, plain, already-cooked mung bean starch jelly, not powder or tofu. Follow its use-by date and reject sour, slimy or discolored jelly. Drain the package and cut into 1 × 1 × 5 cm batons. Trim, rinse, dry and finely slice the optional scallion.
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Step 2
Bring 5 small paper cups water (900 ml) and 1 level teaspoon salt to a boil in a saucepan. Lower to a gentle boil and add the jelly. Blanch 1–2 minutes until warmed and the edges look more translucent; follow any longer package heating instruction. Lift gently, drain for 2 minutes and cool on a clean plate for about 5 minutes until barely warm. Discard the water; do not soak in cold water.
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Step 3
In a small clean bowl stir 1 teaspoon soy sauce with 2 teaspoons sesame oil. Separately crumble the optional roasted gim sheet with dry hands; keep it dry until the final stage. Measure 1 teaspoon sesame seeds if using.
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Step 4
Put the drained, barely warm jelly in a wide mixing bowl. Add the dressing and optional sliced scallion. Turn gently with two broad spoons just 4–5 times so the batons remain whole. Do not stir vigorously or squeeze.
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Step 5
Add the optional crumbled gim and sesame seeds just before serving; fold twice. Transfer to a shallow plate with a broad spoon. The jelly should wobble gently and hold its shape, with no puddle of blanching water.
Finished dish
One tablespoon is 15 ml, one teaspoon 5 ml and one small paper cup 180 ml. Buy cooked cheongpomuk made from mung bean starch; acorn jelly is a different dish. Salt goes only in the discarded blanching water. Best eaten the same day; use refrigerated leftovers within 2 days. Chilling firms the jelly; keep unseasoned portions separate if possible. Contains soy and sesame; soy sauce may contain wheat. Refrigerate in a shallow covered container at 4°C or below within 2 hours, or 1 hour above 32°C.
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Enjoy every bite
How to enjoy it
Enjoy just warm or cool with a spoon. Add gim at the table to keep its aroma; handle the delicate batons gently.
