Spring Blossom Jelly (Jindallae-muk): A Taste of Spring’s Farewell
Capturing the Fleeting Spring: A Jelly Infused with Azaleas and Mugwort
As spring bids us a wistful farewell, I wanted to hold onto its essence a little longer. So, I ventured into the countryside to gather azaleas and mugwort, transforming them into this beautiful Jindallae-muk. This jelly is not only a feast for the eyes with its delicate floral and herbal hues but also a delightful treat for the palate. Wouldn’t you love to enjoy this visually stunning Jindallae-muk?
Jindallae-muk Ingredients- 200ml Sweet potato starch (approx. 1 cup)
- 1 liter Water (approx. 4 cups)
- 1 tsp Salt
- 1 Tbsp Sesame oil
- A moderate amount of fresh azalea petals (washed clean)
- A moderate amount of fresh mugwort (washed clean)
Savory Soy Sauce Dressing Ingredients- 3 Tbsp Soy sauce
- 1/2 Tbsp Plum extract
- 1 Tbsp Sesame oil
- 1 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Gochugaru (Korean red pepper flakes)
- 1/2 Tbsp Minced garlic
- A little chopped green onion (optional)
- 3 Tbsp Soy sauce
- 1/2 Tbsp Plum extract
- 1 Tbsp Sesame oil
- 1 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Gochugaru (Korean red pepper flakes)
- 1/2 Tbsp Minced garlic
- A little chopped green onion (optional)
Cooking Instructions
Step 1
In a pot, combine 200ml of sweet potato starch and 1 liter of water. Over high heat, whisk vigorously with a whisk or spatula to dissolve any clumps. It will appear watery at first, but it will quickly start to thicken as it heats up.
Step 2
Once the mixture becomes transparent and begins to thicken, reduce the heat to medium. At this stage, add 1 tsp of salt and 1 Tbsp of sesame oil. Continue stirring constantly to prevent the jelly mixture from sticking to the bottom of the pot. Stir until it reaches a smooth and silky consistency.
Step 3
When the jelly mixture reaches your desired thickness, turn off the heat. Immediately cover the pot with a lid and let it steam for 15 minutes. This steaming process will enhance the jelly’s chewy and smooth texture.
Step 4
In a serving container, create a base layer with the clean, drained fresh azalea petals and mugwort. Carefully pour the slightly cooled jelly mixture over the herbs and flowers. The petals and mugwort will subtly infuse into the jelly, creating beautiful colors.
Step 5
Repeat this layering process 2 to 3 times, alternating jelly with the flowers and mugwort. Leave the container with the jelly at room temperature for half a day to cool down and allow steam to escape, then refrigerate it for another half day until it’s completely set. The jelly needs to be firm to be easily sliced and hold its shape beautifully.
Step 6
In a small bowl, combine 3 Tbsp soy sauce, 1/2 Tbsp plum extract, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 Tbsp toasted sesame seeds, 1 Tbsp gochugaru, and 1/2 Tbsp minced garlic. Stir well until all ingredients are incorporated. You can also add some chopped green onions if you like. Slice the set Jindallae-muk into bite-sized pieces and dip them into the freshly made savory soy sauce dressing. You’ll enjoy a special spring treat that delights both your eyes and your taste buds!
