Cheongpomuk Salad with Seasoned Seaweed
How to Make Cheongpomuk Salad: A Versatile Dish for Babies, Parties, and More!
Today, I’m sharing a recipe for ‘Cheongpomuk Salad with Seasoned Seaweed,’ a dish perfect for your baby’s meal, a family gathering, or even a fancy party! Cheongpomuk is a type of jelly made from mung bean starch, known for its clear, white appearance. Unlike acorn jelly, it has a mild, slightly sweet flavor, making it an excellent choice for babies. You can easily find pre-packaged cheongpomuk at most supermarkets. Simply blanch it in boiling water until translucent, then toss with seasonings. While Tangpyeongchae is a famous dish featuring cheongpomuk, here we’ll keep it simple by just tossing it with our flavorful dressing and topping it with shredded egg crepes and seasoned seaweed. This elegant presentation makes it suitable for guests, offering a delightful culinary experience.
Main Ingredients- 1 pack (300g) Cheongpomuk (mung bean jelly)
Egg Crepe Garnish- 2 eggs
- 1 pinch salt
- A little cooking oil
Seasoning & Garnish- 2/3 Tbsp Tuna Extract
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 pack Seasoned Seaweed (lunchbox size)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Whole Sesame Seeds
- 2 eggs
- 1 pinch salt
- A little cooking oil
Seasoning & Garnish- 2/3 Tbsp Tuna Extract
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 pack Seasoned Seaweed (lunchbox size)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Whole Sesame Seeds
Cooking Instructions
Step 1
First, prepare one pack (300g) of cheongpomuk. Since packaged refrigerated cheongpomuk can be quite firm, we need to blanch it in boiling water to soften it. Fill a pot with plenty of water and bring it to a boil over medium-high heat. Once the water is at a rolling boil, carefully add the cheongpomuk. You’ll notice the edges start to turn translucent. Continue boiling until the entire jelly becomes clear and translucent throughout, typically about 2-3 minutes. This indicates it’s perfectly cooked.
Step 2
Once the cheongpomuk is fully translucent, immediately rinse it under cold running water to cool it down quickly. Then, drain it thoroughly in a colander for a few minutes to remove excess water. Once drained, cut the cheongpomuk into long, thin strips, about 0.5 cm thick. Cutting them too thinly might cause them to break apart, so aim for a consistent, manageable thickness.
Step 3
Let’s prepare the egg crepes for a beautiful garnish. Carefully separate the egg whites and yolks into two separate bowls. Add a pinch of salt to each bowl and lightly whisk them to create your egg washes. The salt helps to eliminate any eggy smell and adds a touch of flavor.
Step 4
Lightly grease a heated pan with cooking oil, then wipe it with a paper towel to create a thin, even coating. Pour in the whisked egg white mixture thinly and cook until set, then flip and cook the other side. Repeat this process with the egg yolk mixture, spreading it thinly. Making the crepes as thin as possible will result in delicate, pretty strands when julienned.
Step 5
After the egg crepes have cooled slightly, roll them up tightly and then thinly julienne them. These will serve as your beautiful garnish. Finely chop about 1 tablespoon of green onions to add to the seasoning.
Step 6
Next, cut the seasoned seaweed into small, bite-sized pieces using scissors. This will add a wonderful crunchy texture and savory flavor to the dish.
Step 7
Now, let’s mix everything together. Place the drained, julienned cheongpomuk into a large mixing bowl. Add the first set of seasonings: 2/3 tablespoon of tuna extract and 1 tablespoon of sesame oil. Gently toss the cheongpomuk with a spoon, being careful not to break the jelly, to lightly coat it.
Step 8
To the lightly seasoned cheongpomuk, add 1 tablespoon of toasted sesame seeds, half of the prepared seasoned seaweed, and the minced green onions. Gently mix and toss everything together with your hands until well combined. Ensure the seaweed bits are evenly distributed without clumping.
Step 9
Here’s a tip for perfect seasoning: Instead of adding all 2/3 tablespoon of tuna extract at once, start with about 1/2 tablespoon and taste. Adjust the amount gradually to suit your preference. Do the same with the seaweed; add about half of it initially and add more as needed to avoid over-seasoning.
Step 10
Once seasoned to your liking, transfer the cheongpomuk salad to a serving plate. Artfully arrange the julienned yellow and white egg crepes on top as a garnish. Finally, sprinkle with whole sesame seeds for an extra nutty aroma and visual appeal. Your delicious and beautiful Cheongpomuk Salad with Seasoned Seaweed is now ready! Elevate your everyday meals or impress your guests with this delightful dish.
