Cheongpomuk Kim Muchim (Korean Jelly Salad with Seasoned Seaweed)
Cheongpomuk Kim Muchim (Korean Jelly Salad with Seasoned Seaweed)
Cheongpomuk Kim Muchim: A Delicious and Healthy Side Dish (Perfect for Dieting!)
Cheongpomuk, a common sight in school lunches, is incredibly delicious with its bouncy texture! This side dish is so memorable that I often make it at home. Today, let’s create this wonderful Cheongpomuk Kim Muchim.
Ingredients- Cheongpomuk (Korean mung bean jelly) 320g
- Seasoned seaweed (Gim) 10 sheets
- Soy sauce 3 Tbsp
- Sesame oil 2 Tbsp
- Sesame seeds 1 Tbsp
Cooking Instructions
Step 1
Cheongpomuk can be quite firm if eaten as is. To achieve a soft and chewy texture, blanch it in boiling water for about 5 minutes. First, cut the cheongpomuk in half before blanching to help it cook more evenly.
Step 2
After blanching, cut the cheongpomuk into bite-sized pieces. You’ll know it’s perfectly blanched when the jelly becomes translucent. Drain any excess water.
Step 3
Let’s prepare the seasoning. Measure out 3 tablespoons of soy sauce.
Step 4
Next, add 2 tablespoons of sesame oil for a nutty aroma and rich flavor.
Step 5
Crumble or finely chop the 10 sheets of seasoned seaweed. This will help distribute the flavor evenly throughout the dish.
Step 6
Combine the blanched cheongpomuk, soy sauce, sesame oil, crumbled seaweed, and 1 tablespoon of sesame seeds in a bowl. Gently toss everything together to coat evenly. Be careful not to mash the cheongpomuk; handle it gently.
Step 7
Enjoy your delicious Cheongpomuk Kim Muchim! The addition of seasoned seaweed adds a wonderful savory depth. With only about 37 calories per 100g, it’s a fantastic light side dish, perfect for anyone looking for healthy and flavorful meal options.
