Cheongpomuk Salad with Seasoned Gim
Cheongpomuk Salad with Seasoned Gim
Cheongpomuk Muchim: A Simple Tangpyeongchae-Style Diet Menu
This Cheongpomuk Muchim (seasoned jelly salad) is a delightful side dish with a wonderfully chewy yet tender texture that’s perfect for both children and adults. Made from mung bean starch, Cheongpomuk is rich in dietary fiber, aiding digestion, and its low calorie count makes it an ideal choice for a diet meal. You can recreate the elegant jelly dish often found in Korean fine-dining restaurants right in your own kitchen with ease. Simply blanch the jelly briefly in hot water, then toss it with crispy seasoned seaweed (gim) and soft egg garnish for a simple yet impressive rice companion. Its mild flavor and smooth texture are especially appealing to children, making it a great option for their meals, while adults will appreciate its delicate taste. This versatile jelly dish also makes a wonderful addition to bibimbap. Let’s learn how to make this delicious Cheongpomuk Muchim step-by-step!
Ingredients- 300g Cheongpomuk (mung bean jelly)
- 500ml water (for blanching)
- 0.5 tsp salt (for blanching)
- 5-6 sheets seasoned seaweed (gim), or 3 Tbsp crumbled gim
- 1 egg
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the egg garnish. Crack 1 egg into a bowl, add a pinch or two of salt, and whisk well. Ensure the yolk and white are thoroughly combined.
Step 2
Lightly grease a heated pan with a small amount of cooking oil, then spread it thinly with a paper towel. Pour the whisked egg in a thin layer and cook over low heat.
Step 3
Once the top of the egg layer is almost set, carefully flip it and cook the other side until golden brown. Be cautious not to burn it by using high heat.
Step 4
Let the cooked egg garnish cool slightly. Before it cools completely, roll it up tightly. This will help it maintain a neat shape. Roll it up like a small Swiss roll.
Step 5
While still rolled, slice the egg garnish into thin strips, about 0.3 cm thick. Thinly sliced egg garnish will blend beautifully with the Cheongpomuk, making the dish more visually appealing.
Step 6
If you are using pre-crumbled gim (seaweed powder), simply add 2-3 tablespoons. If using seasoned seaweed sheets, place them in a plastic bag and crush them with your hands until they are in small pieces. It’s best to crush them to a size that provides a pleasant texture, rather than powdering them completely.
Step 7
Now, it’s time to cut the Cheongpomuk. I used a wavy knife for a decorative cut, but a regular knife works just fine. Slicing the jelly before blanching helps prevent it from breaking apart.
Step 8
To ensure the jelly doesn’t break easily during blanching, slice it to a thickness of about 0.5 cm. Aim for uniform thickness. If using a regular knife, slice carefully to avoid the jelly wobbling.
Step 9
Bring 500ml of water to a rolling boil in a pot over high heat. Once boiling, add 0.5 teaspoon of salt and stir to dissolve. Then, add the sliced Cheongpomuk to the boiling water to blanch.
Step 10
Blanch the Cheongpomuk for just 2-3 minutes, or until it becomes opaque. Over-blanching will cause the jelly to become mushy, so watch closely until it loses its transparency and turns slightly white.
Step 11
After blanching, immediately rinse the Cheongpomuk under cold running water. This process cools down the jelly, firms it up, and prevents it from becoming sticky.
Step 12
Drain the blanched Cheongpomuk thoroughly in a colander. Excess water can dilute the seasoning, so gently shake off any remaining water. Place the jelly in a mixing bowl, ready to be seasoned.
Step 13
Add the seasoning ingredients to the bowl with the Cheongpomuk: 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, and 1 tablespoon sesame oil. The 1:1:1 ratio of soy sauce, vinegar, and sugar is easy to remember and creates a balanced flavor.
Step 14
Add the prepared crushed seaweed and the sliced egg garnish to the seasoned Cheongpomuk. It’s a good idea to reserve about a quarter of the egg garnish to use as a topping later for a more attractive presentation.
Step 15
Gently toss everything together to ensure the seasoning is evenly distributed without breaking the jelly. Use the tips of your fingers to mix lightly. Finally, arrange the reserved egg garnish on top for a beautiful finish. This Cheongpomuk Muchim is complete! It’s quick to make without needing many extra ingredients, perfect for busy days. Since children love the mild white jelly, it’s a popular dish in restaurants, so try making it at home for a special meal or everyday side dish that the whole family can enjoy. It’s also a healthy option for dieters, combining low-calorie jelly with protein-rich egg.
