Cheongpomuk Muchim: Chewy and Refreshing Korean Jelly Salad
A Healthy Diet-Friendly Dish! Enjoy the Delightfully Chewy and Springy Cheongpomuk Muchim
I’ve made Cheongpomuk Muchim, a dish I prepare only once or twice a year. My daughter absolutely loves this Korean jelly, and I had some to make for my younger son. He initially refused, but after his older brother praised it, he suddenly devoured it all! He sheepishly admitted, ‘Once you taste it, you can’t stop eating it,’ with a chuckle. It makes me happy to see him enjoy something he initially rejected. This simple yet delicious dish is perfect for a light meal or side dish!
Main Ingredients- 1 pack Cheongpomuk (Korean mung bean jelly, approx. 300g)
Seasoning Sauce- 1 tsp Soy Sauce (adjust to taste)
- Pinch of Salt (for seasoning adjustment)
- 1 Tbsp Minced Green Onion
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds (crushed)
- Black Sesame Seeds (for garnish)
- 1 tsp Soy Sauce (adjust to taste)
- Pinch of Salt (for seasoning adjustment)
- 1 Tbsp Minced Green Onion
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds (crushed)
- Black Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, bring a generous amount of water to a boil in a pot over high heat. Have it ready once it starts steaming.
Step 2
Slice the cheongpomuk into bite-sized pieces, about 1cm thick and stick-shaped. Slicing them too thinly can cause them to break apart, so maintain a moderate thickness.
Step 3
Once the water is boiling rapidly, carefully add the sliced cheongpomuk and blanch for about 1-2 minutes. Overcooking will make the jelly mushy, so blanch just until it becomes slightly translucent and tender. Drain the blanched jelly using a sieve.
Step 4
Now, let’s make the delicious seasoning sauce. In a bowl, combine the soy sauce, salt, minced green onion, sesame oil, and crushed sesame seeds. Mix well. Taste the sauce and adjust the seasoning by adding a little more salt or soy sauce if needed, according to your preference.
Step 5
Add the drained cheongpomuk to the bowl with the seasoning sauce. Gently toss and mix, being careful not to break the jelly, ensuring the sauce coats it evenly.
Step 6
Transfer the well-mixed cheongpomuk to a serving dish. Garnish with a sprinkle of black sesame seeds for an extra touch of flavor and visual appeal. Enjoy your delightful Cheongpomuk Muchim with its wonderfully chewy and refreshing texture!
