Nokdu Muk MuchimMung Bean Jelly Salad

Name: Nokdu Muk Muchim (Mung Bean Jelly Salad)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: North Korea
Ingredients: 120 g Mung Bean Starch; 900 ml Water; 5 g Salt; 150 g Cucumber (julienned); 100 g Carrot (julienned); 30 g Scallion (finely chopped); 25 ml Soy Sauce; 20 ml Rice Vinegar; 15 ml Sesame Oil; 10 g Garlic (finely chopped); 5 g Korean Chili Flakes; 15 g Sesame Seeds (lightly crushed)

A cool salad of softly set mung bean jelly dressed with soy, vinegar, and sesame. The slippery jelly, crisp vegetables, and savory dressing make it a classic kind of light side dish for warm weather meals.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

187kcal

Calories

Protein

Fat

33g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Jelly

120g
Mung Bean Starch
900ml
Water
5g
Salt

Salad

150g
Cucumber (julienned)
100g
Carrot (julienned)
30g
Scallion (finely chopped)

Dressing

25ml
Soy Sauce
20ml
Rice Vinegar
15ml
Sesame Oil
10g
Garlic (finely chopped)
5g
Korean Chili Flakes
15g
Sesame Seeds (lightly crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Whisk the mung bean starch into the water until smooth. Cook over medium heat, stirring constantly, until the mixture turns glossy and thick at about 90°C (194°F). Stir in the salt.
02
Pour the hot jelly into a shallow tray, let it cool, then chill it to 4°C (39°F) until firm enough to cut.
03
Cut the jelly into bite-sized strips or cubes.
04
Combine the soy sauce, rice vinegar, sesame oil, garlic, Korean chili flakes, and sesame seeds.
05
Place the jelly in a bowl with the cucumber, carrot, and scallion, then toss gently with the dressing.
06
Serve the salad well chilled.

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