Cheongpo-muk, also known as mung bean jelly, is a traditional Korean dish made from mung bean starch. It is a popular dish enjoyed for its unique texture and subtle flavor. This jelly is often served cold, typically as a side dish or appetizer, garnished with soy sauce, sesame oil, and various vegetables. It is a refreshing and healthy option, especially during hot weather.
Ingredients Needed
Main Ingredients
- Mung bean starch: 1 cup
- Water: 5 cups
- Salt: 1 teaspoon
Seasoning Ingredients
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Garlic: 1 clove, minced
- Green onions: 2 stalks, finely chopped
- Sesame seeds: 1 tablespoon
Garnish Ingredients
- Cucumber: 1, julienned
- Carrot: 1, julienned
- Red chili pepper: 1, thinly sliced (optional)
- Kelp: A small piece for boiling (optional)
Preparation Instructions
Making the Mung Bean Jelly
Mix the starch: In a large mixing bowl, combine 1 cup of mung bean starch with 5 cups of water. Stir until the starch is completely dissolved.
Cook the mixture: Pour the starch mixture into a pot and add the salt. Cook over medium heat, stirring constantly to prevent lumps. The mixture will gradually thicken and turn translucent.
Continue stirring: Keep stirring until the mixture becomes thick and glossy. This process typically takes about 10-15 minutes. Be patient and ensure there are no lumps.
Transfer to a mold: Once the mixture is fully cooked, pour it into a rectangular mold or a shallow dish. Smooth the top with a spatula. Let it cool at room temperature, then refrigerate for at least 2 hours or until firm.
Preparing the Seasoning Sauce
Combine ingredients: In a small bowl, mix the soy sauce, sesame oil, vinegar, sugar, minced garlic, and chopped green onions. Stir well until the sugar dissolves.
Toast sesame seeds: In a dry pan, toast the sesame seeds over low heat until they are golden brown. Add them to the sauce mixture.
Assembling the Dish
Unmold the jelly: Once the mung bean jelly is firm, carefully remove it from the mold. Cut it into bite-sized rectangular pieces.
Arrange on a plate: Place the jelly pieces on a serving plate. Arrange the julienned cucumber, carrot, and sliced red chili pepper around the jelly.
Pour the sauce: Drizzle the seasoning sauce over the jelly and vegetables. Garnish with additional toasted sesame seeds if desired.
Tips for Perfect Cheongpo-muk
- Consistency: Ensure the starch mixture is cooked thoroughly and has a thick, glossy consistency before pouring it into the mold.
- Stir constantly: To avoid lumps and ensure even cooking, stir the mixture continuously while heating.
- Cooling: Allow the jelly to cool completely at room temperature before refrigerating to set.
Variations
- Vegetarian-friendly: Add finely chopped vegetables such as bell peppers, zucchini, or mushrooms for added texture and flavor.
- Spicy version: Incorporate gochujang (Korean chili paste) into the seasoning sauce for a spicy kick.
- Protein addition: Top the jelly with sliced boiled eggs or shredded chicken for a more filling dish.
Calorie Information
Cheongpo-muk is a low-calorie dish, making it a healthy choice for those looking to enjoy a light and refreshing meal. On average, a serving of Cheongpo-muk with the seasoning sauce contains approximately:
- Calories: 100-150 kcal per serving
- Protein: 2-4 grams
- Carbohydrates: 20-25 grams
- Fat: 2-4 grams
Conclusion
Cheongpo-muk is a delightful and versatile Korean dish that is easy to prepare and perfect for various occasions. Its light, refreshing texture and subtle flavor make it a great addition to any meal. By following this recipe, you can create a delicious and healthy dish that is sure to impress your family and friends. Enjoy the unique taste of mung bean jelly and explore the different variations to suit your preferences.
