Mung bean jelly (Cheongpomukmuchim: 청포묵)
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- čas přidán 8. 09. 2024
- How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: www.maangchi.co...
Ingredients: Mung bean jelly: mung bean starch powder, water, salt
Sauce: soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil
Vegetables: edible chrysanthemum ("ssukgat" in Korean), Perilla leaves (can be replaced with basil leaves)
Garnish: tomato, green chili pepper, red chili pepper, and laver
Directions:
1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon.
2.Bring to a boil over medium high heat for about 7-8 minutes. *tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom
3. Add 1 ts of salt and cook for a few more minutes. *tip: total about 10 minutes cook over medium high heat
4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent.
5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds.
6. Pour the hot jelly directly into the containers and silicone cookie mold.
7. Let it cool down for 1-2 hours, then put it in the refrigerator.
8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.
Make sauce (yangnyeomjang)
1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion, and 1 TBS sesame oil into a bowl. Mix well.
*tip: you can add hot pepper flakes if you want
Are you ready to serve now? : )
1.Take the jelly out of the refrigerator and cut it into bite size strips *tip: I usually cut it into strips ½" x 2″ x ½" or 2″ x 2½" x 1/3″
2. Roast both sides of laver on your stove top.
3. Put the laver into a plastic bag. Crush it by rubbing the plastic bag with both hands.
The first way to serve: 8-10 servings:
1.Put 4 cups of mung bean jelly strips (½" x 2″ x ½" ) into a bowl and add ¼ cup to 1/3 cup of the sauce.
2.Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs laver flakes.
3.Mix well and transfer it to a large plate.
4.Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called shilgochu in Korean). *tip: In this video, I'm demonstrating how to make a beautiful rose with a tomato!
The second way to serve:
1.Cut mung bean jelly into bite size pieces 2″ x 2½" x 1/3″.
2.Put it on a plate and add the sauce, sesame seeds, and laver flakes.
3.Garnish with chopped red chili pepper and green mint leaves.
The third way to serve:
1.Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl.
2.Add the sauce, laver flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu).
FAQ:
Q: Maangchi! How long can I keep the mung bean jelly in the refrigerator?
A: You can keep it in the refrigerator up to 4-6 days!
Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky. What shall I do, what shall I do?
A: Haha, don't panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It's more tasty than freshly made mung bean jelly in my experience!
Q: Maangchi, I don't have laver now. Will it be still delicious without it? A: No, laver flakes are very essential to this dish. The flavor of roasted laver and the sauce and mung bean jelly really go with each other.
Q: I don't have shredded red pepper. Can I skip it? A: Yes, you can! Forget about the damn shredded red pepper! : )
I always have this at Korean restaurant and often wondered what it was. I love the texture. So slippery, a chopstick challenge.
In my country,Indonesia,mungbean starch usually use as dessert, we mix with sugar,coconut milk and slice of banana,then wrapped it in banana leave and steam it for a couple hours until it well cooked,maybe u should try it, instead of using banana leaves u can use a pot to steam it,ur Korean recipe was soo unique, I will try it cos I'm really curious with the taste!!!
ratih kumara sounds divine! I would love to try! In traditional Korean desserts, we also used mungbean powder. Love all the traditional asian desserts. Nice and healthy :)
OMG, THANK YOU so much for posting this!!! I've been looking everywhere trying to find how to make this dish. I've eaten it a lot since I was a kid, but didn't really know what it was called and what it's made from. Your awesome! :-) Enjoyed every recipe you've filmed & always makes me hungry in the middle of the night!! lol :-)
Chrysanthemum and perilla leaves are my absolute favorite greens! This looks so delicious!
@mikalwilliams I'm sorry and thank you for letting me know about it again. : ) You can keep mungbean jelly in the fridge up to 1 week. It will be shrunk, the color will be a little milky, and some water will come out from the jelly a few days after, but don't worry. Blanch it in hot boiling water until it looks clear. It's more chewy and more delicious. If you mix it with seasoning sauce, I recommend you eat it as soon as possible. Happy cooking! Check out my new recipe that I just posted.
보기도 전이지만 이름만 들어도 입맛이 돌아요.. 망치님 최고최고!
This is my fave dish! When I was younger I used to have so much fun slurping up the pieces like they were noodles :)
I got some of these as a side dish from my favorite Korean restaurant today and it was my time trying them. They’re so tasty!
I had this from a bbq place in Korea. It was super clear so I wasn’t expecting much but I was taken aback by how flavorful it tasted. And it was noodle shaped
My mouth went watery when I saw you eating that delicious dish. It looks sooo yummy that I wished I was you like I always do when I see the tasty food you cook.
Maangchi, I had this delicious side dish, at an amazing Korean Restaurant, in Irving Texas. I can't wait to try your tasty looking recipe. I want to try and make this jelly recipe, as well as the seasoned acorn jelly recipe. Thanks for sharing them.
i know this comment is super late, but I live in Irving as well and would love to try a good Korean restaurant here. can you tell me where it is?
@luticia Thank you very much! You are right! I'm trying to do my best. : )
This is my favorite cooking channel on CZcams right now. Maangchi you're awesome! Thank you for all your great videos!
For the one that used the tomato "rose" garnish, I would cut half of the tomato into thin slices, then cut the slices in half, and add them to the dish. Then I would dice the other half of the tomato, and add some of it to the third dish (the one that is in cute little bite-size shapes). :)
This also a snack of mine. The acorn jelly and beans sprouts too.
Thanks so much you Maangchi🙏👍
For your easy peasy recipe💝
@irenenergy yeah, it's kinda bland, so you need the sauce to eat it. The taste is like noodles.
I love you Maangchi:D
You're my cooking oracle. Every tip and trick you add to basic recipes turn them into something special. Thanks!
I love how you smashed your garlic!!!!!!! I'm going to go try it right now hahaha
Being part of a Chinese family, I've had almost this exact thing many times as an appetizer - we just don't use as much vegetables or the laver flakes as garnishes
technically, its one sidedish organized differently.
none the less, it looks yummy yummy in my tummy~!!
이 요리가 정말 좋아해요! I never thought to put it in those cute molds, perfect idea! 아이구~ 지금은 배고파~!
A savory kind of jelly! Now that is something I haven't seen before. It looks delicious!
i just ate this at a restaurant here and seoul and was wondering what it was made out of..now i can make it myself! thank you! ^_^
simply OUTSTANDING!
@hliew0 You can keep it up to several days in the refrigerator, but it will shrink. Then blanch the cold jelly in hot water. The jelly will turn translucent again. I love the taste! More detailed info is on my website. Check the mungbean jelly side dish recipe.
@lorrainejulian47 : ) That's a good question. One of my readers invented her own dessert with this. She said, "I made this with coconut milk and sugar, so the jelly is sweet like traditional Peranakan cuisine! .."
omg every time i watch this i want this so badddd.
it just looks sooo delicious.
Mangchii I love all of your cooking
I made this today and omg it’s soooo good!!
Maangchi, I have watched many of your videos and have to say you are absolutely fantastic!! You are such a inspiration to foodies like me. Thank you for the great videos and keep making more! Watching you and your wonderful dishes always makes me smile. (I can't wait to make this!)
wow maangchi im very impressed with your recipes..its healthy and easy to do, and i like the way you garnish, pretty clear make up you had...keep uploading vids...take care
We love you Maangchi! You defintiely should be on the food network.
Looks very delicious!! Thx for the post.
yay i learned a new garnishing! rose tomato ^.^
This looks delicious
@sk8er5387 Thanks a lot for your nice words! very encouraging!
@mikalwilliams I don't know the answer because I always keep it in the refrigerator once I make it. Did you leave the same question on my blog? I will copy and paste the answer there, too. Happy cooking!
Those are so pretty Maangchi! If that was served to me I would feel like a Korean princess!
@flippypimpstein thanks a lot. I love you, too!
@seannasejapan glad to hear that!
WAA I love cold dishes
Please open your restaurant maangchi!
maangchi!@!!!! i am on diet hahaha this recipe really suit for me and my friends..... thanks for the recipe!!!!!! i like this so much!!! i love love love the taste!!!!!!!
Looks delicious!
@kmenicanin yes, I keep it in the refrigerator. It will be ok up to about 3 months in the refrigerator.
Your dish looks so good to eat. You are a superb demonstrator!
Made this today, it was very good, and simple. Thank you for your easy to follow videos!
OMG!! Thank you so much for posting this! I didnt know it was so easy to make...one of my favourite sidedishes everrr :) pae-gop'a-yo :)
wow!!sooo special !! yummy!!
whenever i go to korean bbq, this always runs out first on my table. it's so interesting, gelatinous and delicious! :D
Thanks so much my Friend.
Wish the best to you all 🇺🇸💝👍👏
ooo jiggliness. And its simple to make.
What beautiful looking dishes, Maangchi you are amazing, have the best day.
@shollia oh, you requested this dish? awesome! Let me know the result if you make this later.
@mouthsweet Thanks a lot! : )
@wereluva no, they are different.
All the food you make! gets me so Hungry lol ur so cute and awesome!
@iPinoyBaller It's 'People Do Rock Steady' by The Bodysnatchers
@punkonthis yes, roast it over electric stove directly. no problem.
@PrinceGardo there are two kinds of jelly.
acorn (which is a opaque brown jelly.
myung bean jelly is translucent white (like in the video)
@natkarco I have been getting the same question as you do. : ) Invent your own dessert, why not? let me know how it turns out.
True!! All the restaurants have this dish!
This looks good!
@DAIGORO14 lol, I know what you mean! : ) But I have never thought about making sweet mungbean jelly by adding some sweet stuff. I don't know if it works or not. Do some experiments and let me know the result. Thank you!
So happy you posted this recipe. I've tried making this before, but I could never get the starch to water ratio right. It either would come out too soft or too hard. I'll be making this dish tomorrow as it's one of my favorites when we go to Korean restaurants. :)
I've been watching this video ever since you posted it... I've been checking ALL the asian stores for the starch but can't find it... my room mate found some, so hopefully it's the correct kind. {FINGERS CROSSED} I can't wait to try it out...
I think you should so be on Food Network. You're so freaking awesome.
@merchant2 Thank you! Let's meet next time I have a meetup in Toronto!
도토리묵만 해 봤는데 청포묵 쒀서 탕평채 하면 맛있을 거 같아요.
@ABiteOfMe It's sold at a Korean grocery store.
Maangchi thank you for sharing your great recipes. I look forward to seeing more!
Happy New Year :)
I've had this before in a restaurant, they had little bits of meat inside it though... nevertheless, i really enjoyed the video and I look forward to making this recipe!
It is one of my favourite Korean dishes and it just looks so so appetizing! Thank you for sharing it and I ljust ove your food!!! from Kay
@chaamcheanich : ) good question, but the answer is no.
But if you want to invent a new dessert, go ahead, why not.
Hey there Maangchi!
You are awesome. I love Korean food and have tried cooking a few dishes so far. You're videos are so helpful and entertaining. You are quite hilarious as well. I'm sorry I didn't catch on while you were in Toronto. It would have been great to get some cooking lessons from you. Take care.
@Maangchi Thank you so much!
fantastic... I love you....
@Lasolius check the kitchenware section on my website. I posted the photos of crinkle cutters and my knives there. Thank you!
no, you must use mung bean starch to make this dish since it is the staple ingredient of the dish.. it's like trying to make soy milk with corn.. :/
@beatricexox thank you for your update!
Thanks! : )
@Maangchi :) I'll try looking for it then~ gomawo Maangchi!
i'm big fan of yours please come pakistan i wish i can meet u i love the of cooking your smile💋
@ABiteOfMe check out my "korean grocery store" list on my website plz. I hope there are some Korean grocery stores info submitted by my readers. Happy cooking!
@natkarco I have never thought about the idea. Invent your own dessert! : )
wow so beautiful, making me hungry!
reminds me of agar agar
i like mung bean noodles for sunomono
This is very unique! Thanks for posting this Maangchi!
@soclueless7 hi, check the recipe of "fresh cream cake) posted by my reader. To see the recipe, check "recipe request" on the forum on my website. I don't know how to make it but someday maybe.
So Beautiful and Delicious looking. Yum!
So I'm guessing it would be way too difficult to use raw unprocessed mung beans . . . eh? Got to get the powder? Reminds me of tofu.
great vid! really informative! thanks *^_^*
Check out my soy bean side dish (kongjorim) recipe. You can replace soy beans with black beans in the recipe. Thanks!
oooohh mmyy goodd!! it looks good! looks like translucide tofu! hehe, don't think we can get this stuff here but.. I know it would taste good!
Do you think you have any more recipe that contains silk tofu? I would love to see one! thank you :)
gosh everything u cook and eat look so delicious :p love ur simple recipes!
yummy
@CatherineKool you gotta check FAQ of this recipe on my website. : )
It looks so delicious
i will try this one next
can you use any other starch to make this such as tapioca etc. or does it have to be only mung bean starch?
@Maangchi Actually, they are not on there, which is why I asked :) Trust me, I read that thing pretty good. I will transfer my question to the website. Thanks. P.S. You are awesome!!