Cheongpomuk Muchim (Korean Jelly Salad): Quick and Easy Side Dish Recipe
Cheongpomuk Muchim (Korean Jelly Salad): Quick and Easy Side Dish Recipe
Looking for a Super Simple Side Dish? This Cheongpomuk Muchim is For You!
Introducing a super simple Cheongpomuk Muchim recipe that will have you finishing a bowl of rice in no time! This side dish, featuring chewy mung bean jelly and a flavorful seasoning, is incredibly easy to make even with minimal ingredients.
Main Ingredients- 1 pack Cheongpomuk (mung bean jelly, approx. 300g)
- 1-2 sheets seasoned seaweed (gim)
- 2-3 stalks green onion
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the seasoned seaweed. If you’re using store-bought seasoned seaweed, crumble it finely with your hands, or you can use oven-baked gim for extra crispiness. For a dish like Tangpyeongchae, adding other ingredients like Korean parsley or meat can make it even more elaborate.
Step 2
You can slice the cheongpomuk thinly and long, or thicker and longer, depending on your preference for texture. I’ve cut mine into thick, long strips about 1 cm wide, as they’ll be broken into bite-sized pieces anyway. Don’t worry too much about the shape!
Step 3
It’s best to blanch the cheongpomuk from the package in boiling water rather than using it immediately. This brings out its chewy and springy texture. Place the jelly in plenty of boiling water and blanch for about 1-2 minutes, or until it becomes transparent. Stir gently to prevent it from sticking together while cooking.
Step 4
While the cheongpomuk is blanching, prepare the delicious seasoning. In a bowl, combine 1 Tbsp soy sauce for soup, 1 Tbsp sesame oil, finely chopped green onion, and toasted sesame seeds. Mix well until the seasoning is evenly combined. Adding plenty of green onions will make it more fragrant and tasty.
Step 5
Crumble the prepared seasoned seaweed finely into a resealable bag or plastic wrap. Crushing it into fine crumbs, similar to breadcrumbs, will help it mix well into the salad and enhance the flavor.
Step 6
Once the cheongpomuk has turned transparent, drain it in a colander. Quickly rinse it under cold water to cool it down. This step helps to firm up the jelly and maintain its chewy texture.
Step 7
After draining the water, place the cheongpomuk in a bowl. Add all of the prepared seasoning. Gently mix to ensure the seasoning coats the jelly evenly.
Step 8
Now, add the finely crumbled seasoned seaweed and gently mix with your hands. Be careful not to break the jelly. Your delicious and super simple Cheongpomuk Muchim is ready!
Step 9
This is a simple yet incredibly flavorful side dish! It’s delicious served cold after refrigerating, but the jelly can firm up. If it becomes too firm, you can briefly microwave it, though it’s best enjoyed immediately after preparation. We recommend making only what you plan to eat right away.
Step 10
Today, I made the super simple version of Cheongpomuk Muchim. Next time, I plan to try making it as Tangpyeongchae. Enjoy your cooking!
