Mung Bean Jelly Recipe
Mung Bean Jelly Recipe is a little challenging to imagine if you’ve never had muk (or mook, nokdumuk). Muk has the same texture and appearance as American jelly, but it is not at all sweet. It doesn’t have much flavor on its own and absorbs the flavor of any sauce you put on it or serve it with. Typically, a flavorful soy-based sauce is used in Korean cooking.
On a packaging or at a store, muk is a bean powder that is referred to as green bean jelly, mung bean jelly, or mung bean starch. Green bean powder is available in every grocery store in Korea and is likely to be found in many generic Asian grocery stores in the United States.
For the Korean Savory Jello:
1/4 cup mung bean powder
1/2 teaspoon sea salt
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For the Sauce:
- 1/3 cup soy sauce
- 1 teaspoon minced garlic
- 2 scallions, minced
- 1 teaspoon toasted sesame seeds
- One tablespoon sesame oil
- 1 teaspoon kochukaru
- 1 package roasted seaweed laver
- In a soup saucepan, mix 1/4 cup of mung bean starch powder with 1 3/4 cups of water.
- Stirring occasionally with a whisk, cook over high heat until boiling.
- Once it begins to boil, lower the heat to medium-high, and continue cooking for an additional 15 minutes.
- When the muk has thickened and is bubbling, it is ready to be removed from the fire.
- In a casserole dish or baking pan, pour the jelly.
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- Transfer the pan or dish to the refrigerator once it has reached room temperature so that it can set.
- It will set up into a jelly-like consistency and bounce in two to three hours.
- Take it out of the fridge, then cut it into squares, rectangles, or thin strips.
- Pour a good amount of sauce over a plate of sliced bean jelly after combining all the sauce’s ingredients in a mixing bowl.