Cheongpomuk Muchim: Silky Mung Bean Jelly Salad
Cheongpomuk Muchim: Silky Mung Bean Jelly Salad
Simple and Healthy Diet Dish: Savory Seasoned Mung Bean Jelly (Cheongpomuk)
This Cheongpomuk Muchim (seasoned mung bean jelly) is a simple and delicious dish that’s perfect for a light meal or a healthy side. The jelly has a wonderfully smooth and slightly chewy texture, complemented by the savory crunch of roasted seaweed. It’s a fantastic low-calorie option, making it ideal for those mindful of their diet. While simple seasoning brings out its natural flavor, adding a delicate egg crepe elevates its appearance and taste. Let’s make this delightful dish at home!
Main Ingredients- 1 block Cheongpomuk (or Dongbumuk, mung bean jelly)
- 8-10 sheets seasoned roasted seaweed (gim)
- 0.5 teaspoon salt (or to taste)
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
Egg Crepe (Optional)- 2 eggs
- Cooking oil
- 2 eggs
- Cooking oil
Cooking Instructions
Step 1
Prepare the silky mung bean jelly for a delicious dish. First, gently rinse the cheongpomuk under running water to remove any dust. Then, cut the jelly block in half, and slice it into bite-sized pieces, about 1.5 cm thick. Avoid slicing too thinly, as it can break apart easily; maintaining a moderate thickness is key.
Step 2
Now, let’s give the jelly a quick blanch. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, carefully add the sliced cheongpomuk and blanch for about 2 to 3 minutes. Be careful not to overcook, as it can become mushy.
Step 3
After blanching, don’t immediately rinse the cheongpomuk in cold water. Instead, strain it using a colander and let it sit for a moment to cool down slightly. This brief cooling period helps the jelly retain a firmer, chewier texture.
Step 4
If you’re opting to make an egg crepe, crack 2 fresh eggs into a separate bowl. Add about two pinches of salt to lightly season the eggs, preventing them from tasting bland.
Step 5
Using a fork or chopsticks, whisk the eggs thoroughly until the yolks and whites are completely combined and the mixture is smooth. Ensure there are no streaks of white.
Step 6
For a wonderfully smooth and delicate egg crepe, strain the whisked egg mixture through a fine-mesh sieve. This step removes any bits of eggshell or stringy chalaza, resulting in a perfectly refined crepe.
Step 7
Now, it’s time to cook the egg crepe. Heat a non-stick frying pan over medium-low heat. Add a little cooking oil, then use a paper towel to spread a thin, even layer of oil across the entire surface of the pan. Too much oil can make the crepe too thick.
Step 8
After wiping the pan with the oiled paper towel, pour all the prepared egg mixture into the pan. Gently swirl or tilt the pan, using the handle, to allow the egg to spread thinly and evenly across the bottom. A thin crepe is easier to roll and slice later.
Step 9
Once the egg mixture is poured, reduce the heat to low. Wait until the surface of the egg is fully set and no longer liquid or jiggly. When the edges begin to lightly brown, carefully flip the crepe using a spatula. Cook the other side for just about 10 to 20 seconds on low heat, then turn off the stove and carefully remove the crepe from the pan. Place the cooked egg crepe on a plate to cool completely.
Step 10
Once the egg crepe has cooled down completely, roll it up tightly. Then, slice the roll into thin strips, about 0.5 cm wide. These julienned egg strips will add a beautiful touch to the salad.
Step 11
Let’s assemble the salad! In a large bowl, combine the slightly cooled, blanched cheongpomuk. Add the seasoned roasted seaweed (gim), either crumbled by hand or cut with scissors, into bite-sized pieces. Generous amounts of seaweed will enhance the savory flavor.
Step 12
Add the prepared julienned egg crepe to the bowl. Now, add all the seasoning ingredients: 0.5 teaspoon of salt (or to your preference), 2 tablespoons of sesame oil, and 1 tablespoon of toasted sesame seeds for extra nutty aroma.
Step 13
Put on a pair of disposable gloves and gently toss the ingredients together with your hands. Mix delicately to ensure the jelly, seaweed, and egg crepe are evenly coated with the seasoning without breaking the jelly.
Step 14
Finally, taste the salad and adjust the seasoning if needed. If it’s not salty enough, add a little more salt. If the flavor is perfect, you’re all set! A final drizzle of sesame oil and a sprinkle of sesame seeds can make it even more appealing.
Step 15
Voila! Your delicious Cheongpomuk Muchim is ready. The silky jelly, savory seaweed, and delicate egg crepe create a delightful combination. It looks as good as it tastes, making it a perfect side dish or a healthy meal option. Enjoy your culinary creation!
