Tender Beef and Mung Bean Jelly Salad Recipe
Beef and Mung Bean Jelly Salad – Just Like a High-Class Korean Restaurant!
Mung bean jelly (Cheongpomuk) is made from mung beans, making it rich in protein, beneficial for children’s growth and development, and an excellent diet food. While delicious on its own, adding savory minced beef, crispy seaweed, and soft egg garnish transforms it into a dish worthy of a special Korean course meal, perfect for entertaining guests. It’s an outstanding main side dish that the whole family can enjoy.
Main Ingredients
- 1 pack Cheongpomuk (Mung Bean Jelly)
- 150g Minced Beef
- 1 pack Seasoned Seaweed (Gim), crumbled
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 2 Eggs
- 0.5 Tbsp Tuna Extract (or Fish Sauce)
- 3 Scallions (Green Onions)
Beef Marinade Ingredients
- 1 Tbsp Mirin (or Cooking Wine)
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- A pinch of Black Pepper
- 1 Tbsp Mirin (or Cooking Wine)
- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, to remove any gamey smell and add flavor, combine the minced beef with all the marinade ingredients (1 Tbsp Mirin, 1 Tbsp Soy Sauce, 0.5 Tbsp Minced Garlic, a pinch of Black Pepper). Mix well by gently kneading with your hands and let it marinate for about 10 minutes. This marination step will make the beef more tender and flavorful.
Step 2
Wash the scallions thoroughly, pat them dry, and finely chop them into small pieces (about 0.5 cm in length). The crisp texture and refreshing aroma of the scallions will enhance the dish’s overall flavor.
Step 3
Prepare the Cheongpomuk by cutting it into bite-sized pieces. Typically, you can slice it into 1cm thick pieces and cut them into 3-4cm lengths (cubes), or cut them into long, thin strips. You can also vary the shape according to your preference.
Step 4
Crack the eggs into a clean bowl. Remove the chalazae (the white, stringy bits) and lightly season with a tiny pinch of salt before whisking them well. Adding a little salt will make the egg garnish more savory and delicious.
Step 5
Pour the whisked egg mixture thinly into a lightly oiled pan over low heat and cook slowly. Once the egg is completely cooked, let it cool slightly, then slice it into thin strips. Slicing it thinly and evenly will make it look appealing and easy to eat.
Step 6
Heat a lightly oiled pan over high heat and stir-fry the marinated minced beef briskly. Cook until the moisture released from the beef evaporates and the meat becomes crumbly. Stir-frying quickly over high heat prevents the beef from clumping and ensures a delicious texture. Set the cooked beef aside.
Step 7
Bring a pot of water to a boil. Once boiling, add the prepared Cheongpomuk and blanch it for about 1-2 minutes. Be careful not to overcook the jelly, as it can disintegrate. After blanching, rinse the Cheongpomuk under cold water and drain well.
Step 8
In a large mixing bowl, combine the drained Cheongpomuk, the cooled stir-fried beef, chopped scallions, crumbled seasoned seaweed, and sliced egg garnish. Add 0.5 Tbsp of Tuna Extract for the key seasoning, and gently mix all the ingredients together until well combined.
Step 9
Finally, add 1 Tbsp of Sesame Oil and 0.5 Tbsp of Toasted Sesame Seeds. Mix gently one last time. Your delicious and nutritious Beef and Mung Bean Jelly Salad is now complete! Serve immediately and enjoy.
