Mung bean jelly, called “CheongPoMuk” in Korean, is a good diet food because it is low in calories. As the name implies, it is a jelly made with mung bean starch. You can use it in a delicious salad or soup. For people who cannot get this mung bean jelly in a store, I will show you how to make it from a scratch. 🙂
Yield: 3 Pounds
Short Korean Lesson
- JuIn (주인) = Master
- HaIn (하인) = Servant
- 6 Cups Water
- 1 Cup Mung Bean Starch
- 1 Tbsp Cooking Oil
- ½ tsp Salt
Obtain 1 cup of mung bean starch and mix it with ½ tsp of salt. You can buy the mung bean starch at a Korean or Asian grocery store.
Put the mung bean starch in a pot and pour about 6 cups of water into it.
Stir it to dissolve the starch.
Cook for about 10 to 15 minutes on medium-high. Occasionally stir it, so that it will not stick to the bottom.
When the jelly start to thicken and make some bubbles, reduce the temperature to low and cook for another 5 minutes. Then turn off the heat and add 1 Tbsp of cooking oil and quickly stir it into the starch.
You should get this thick consistency after it has been cooked.
Pour the cooked mung bean jelly in a wet square container. Put little bit of water on top of the jelly so that it will keep its shape as it firms. Place it in the refrigerator for several hours before using it.