Crispy and Delicious Pan-Fried Mung Bean Jelly with Egg
A Unique Recipe for Pan-Fried Mung Bean Jelly with Egg
Mung bean jelly (Cheongpomuk) is often enjoyed seasoned or added to bibimbap. Today, we’re introducing a special way to enjoy it: coating it in egg batter and pan-frying until golden brown and delicious. This pan-fried mung bean jelly offers a delightful contrast of textures – crispy on the outside and tender within – making it a perfect snack for kids or a savory accompaniment to drinks for adults. If you’re looking for a simple yet distinctive taste, try this recipe!
Main Ingredients- 1 block Mung Bean Jelly (Cheongpomuk)
- 1 Egg
- 2 Tbsp Pancake Mix (Buchim Garu)
Cooking Instructions
Step 1
First, prepare the mung bean jelly. Gently rinse the jelly under cold water to remove any dust. Then, cut it in half lengthwise and slice into bite-sized pieces, about 1.5 cm thick. You can also adjust the thickness to your preference.
Step 2
Coat the sliced mung bean jelly evenly with the pancake mix. Gently shake the jelly to ensure a thin layer of the mix adheres to the surface. This step helps prevent the jelly pieces from sticking together and prepares them for the egg batter.
Step 3
Crack the egg into a bowl and whisk it thoroughly to create an egg batter. Dip the pancake-mix-coated mung bean jelly pieces into the egg batter, ensuring they are coated on all sides. Make sure the egg batter adheres evenly to the jelly.
Step 4
Now, heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the egg-coated mung bean jelly pieces into the pan. Pan-fry over medium-low heat for about 2-3 minutes per side, or until golden brown and crispy. Watch the heat to prevent burning and cook until beautifully golden.
