Mung Bean Sprouts and Green Bean Jelly Salad
Healthy & Diet-Friendly Mung Bean Sprouts and Green Bean Jelly Salad Recipe
Enjoy a simple and refreshing salad made with healthy green bean jelly (cheongpomuk) and crisp mung bean sprouts. This dish is perfect for a light meal or as a diet-friendly side, offering a subtle yet satisfying flavor.
Main Ingredients- 1 pack Green Bean Jelly (Cheongpomuk, approx. 300g)
- 300g Mung Bean Sprouts
- A little Scallion (green parts preferred)
- A little Crumbled Seaweed (Gim)
Seasoning- 2/3 tsp Salt (adjust to taste)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Ground Roasted Sesame Seeds
- 2/3 tsp Salt (adjust to taste)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Ground Roasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the mung bean sprouts thoroughly. Blanch them in boiling water briefly, just until they become slightly tender but still retain their crispness (about 1 minute is ideal; avoid overcooking). Immediately rinse the blanched sprouts under cold water to stop the cooking process. Drain them well in a colander, pressing gently to remove as much water as possible. Excess water can make the salad taste bland.
Step 2
Slice the green bean jelly (cheongpomuk) into strips, not too thick, about 0.5 cm wide. Uniform, thin strips will have a more pleasant and tender texture.
Step 3
Carefully add the sliced green bean jelly to boiling water and cook for about 1-2 minutes, or until it becomes translucent and tender. Be careful not to overcook, as the jelly can break apart. Once cooked, immediately drain and rinse thoroughly under cold running water to cool it down completely and firm it up. Drain well in a colander. Rinsing in cold water helps the jelly maintain its delightful chewy texture.
Step 4
Finely chop the green parts of the scallions into very thin pieces. Thinly sliced scallions will distribute their flavor better and add a nice texture to the salad.
Step 5
In a bowl with the drained mung bean sprouts, add the finely chopped scallions, salt, ground roasted sesame seeds, and sesame oil. Gently toss everything together until well combined. Be sure to coat the sprouts evenly with the seasoning.
Step 6
Add the well-drained green bean jelly to the bowl with the seasoned mung bean sprouts. Sprinkle with crumbled seaweed. Gently mix everything together, being careful not to break the jelly. Use chopsticks or a spatula and lift from the bottom to fold ingredients together, rather than stirring vigorously.
Step 7
This dish offers a wonderful contrast between the soft texture of the green bean jelly and the crisp bite of the mung bean sprouts. The subtle seasoning makes it a guilt-free and delicious option for a healthy meal or a light side dish. Enjoy your flavorful and nutritious salad!
