Cheongpomuk Salad: A Refreshing and Delicious Recipe
[Cheongpomuk Salad] Simple Side Dish, Countryside Style – Deliciously Made
Enjoy a low-calorie, light, and delicious Cheongpomuk Salad! Adding water parsley, which is in season, makes it even tastier. It’s also perfect for entertaining guests. This is a staple side dish that almost everyone, young and old, enjoys. Trust us and follow along!
Ingredients- 430g Cheongpomuk (Korean bean jelly)
- 4 stalks Water Parsley
- 1/4 Carrot
- 2 Eggs
- 10cm Green Onion
Seasoning- 1.5 tsp Soy Sauce
- 1.5 tsp Minced Sesame Seeds
- 1 tsp Sesame Oil
- 0.5 tsp Perilla Oil
- 4 tsp Crushed Seaweed Flakes
- 1.5 tsp Soy Sauce
- 1.5 tsp Minced Sesame Seeds
- 1 tsp Sesame Oil
- 0.5 tsp Perilla Oil
- 4 tsp Crushed Seaweed Flakes
Cooking Instructions
Step 1
First, prepare the Cheongpomuk. The key is to maintain its wonderfully springy texture.
Step 2
Cut the Cheongpomuk into bite-sized pieces (about 1cm thick and long). Blanch it in boiling water for 1-2 minutes, then immediately rinse under cold running water to cool it down. You can take it out when it turns translucent. Be careful not to over-blanch, as it can become mushy!
Step 3
Wash and peel the carrot. Then, julienne it into strips that match the length of the Cheongpomuk. Aim for a thickness of about 0.3-0.5 cm.
Step 4
If the water used to blanch the Cheongpomuk is still warm, add the julienned carrots to it. Blanch for about 1-3 minutes, just enough to slightly cook the surface while keeping it crisp. The aim is to retain the carrot’s delightful crunch.
Step 5
Beat the 2 eggs with a pinch of salt. Cook them into a thin omelet. Once cooled, julienne the egg omelet into strips of the same size as the carrots.
Step 6
Wash the 3-4 stalks of water parsley and pat them dry. Cut them into bite-sized pieces, about 3-4 cm long, similar to the carrots and egg. The fragrant water parsley will significantly enhance the flavor of the salad.
Step 7
Finely chop the 10cm green onion. Chopping it not too thickly will help the seasoning distribute evenly and improve the texture.
Step 8
In a large bowl, combine the blanched and cooled Cheongpomuk, chopped carrots, julienned egg, water parsley, and chopped green onion. Add the 4-5 tsp of crushed seaweed flakes, 1 tsp of sesame oil, and 0.5 tsp of perilla oil to enhance the aroma and flavor.
Step 9
Add the soy sauce for seasoning. Add 1.5 tsp of soy sauce to adjust the taste. You can modify the amount of soy sauce according to your preference.
Step 10
Finally, add 1.5 tsp of minced sesame seeds for a nutty finish. Gently toss all the ingredients together until well combined.
Step 11
Serve the deliciously seasoned Cheongpomuk Salad attractively on a plate. It’s a wonderful country-style dish to enjoy with a warm bowl of rice!
