Mung bean jelly, called “CheongPoMuk” in Korean, is a good diet food because it is low in calories. As the name implies, it is a jelly made with mung bean starch. You can use it in a delicious salad or soup. For people who cannot get this mung bean jelly in a store, I will show you how to make it from a scratch. 🙂
Yield: 3 Pounds
Short Korean Lesson
- JuIn (주인) = Master
- HaIn (하인) = Servant
Main Ingredients
- 6 Cups Water
- 1 Cup Mung Bean Starch
- 1 Tbsp Cooking Oil
- ½ tsp Salt
Directions
Obtain 1 cup of mung bean starch and mix it with ½ tsp of salt. You can buy the mung bean starch at a Korean or Asian grocery store.
Put the mung bean starch in a pot and pour about 6 cups of water into it.
Stir it to dissolve the starch.
Cook for about 10 to 15 minutes on medium-high. Occasionally stir it, so that it will not stick to the bottom.
When the jelly start to thicken and make some bubbles, reduce the temperature to low and cook for another 5 minutes. Then turn off the heat and add 1 Tbsp of cooking oil and quickly stir it into the starch.
You should get this thick consistency after it has been cooked.
Pour the cooked mung bean jelly in a wet square container. Put little bit of water on top of the jelly so that it will keep its shape as it firms. Place it in the refrigerator for several hours before using it.
Hi Aeri
The mung bean flour that I bought is slightly yellowish. When I cook the jelly , it’s colour is yellow not white like yours. Is that normal?
TQ.
hi ymase,
It can be your bean..but if it’s a little yellow.. I think it’s okay. If you like the flavor..it’s even better. ^^ thanks
Hi Aeri
An update – I finally manage to get the correct mung bean starch powder and cooked a beautiful mung bean jelly. The first jelly I made was yellowish bcos it was mung bean powder – my mistake.
I made two dishes : add jelly strips into beef soup and mung bean jelly strips mixed with fried minced meat and dry shrimp cili paste.
By far this is the most exciting recipe I’ve come across – very versatile as a ‘noodle’.
My next adventure is to make the acorn jelly – unfortunately the Korean Mart in my town does not offer the acorn powder.
Aeri, thank you again for posting all these lovely and delicious recipes.
Best wishes to you and family.
Regards
hi ymase,
I’m thankful for your update and sharing. 🙂 I enjoyed reading it. thanks
Hi Aeri,
when I cook the mung bean starch it doesn’t cook smooth. There are hard chunks in the hot mixture. Any advice on why this is happening and how I can fix this?
Thanks!
hi sahn,
I wonder if you used right kind of mung bean starch. It can be hard chunks..but if you stir it shouldn’t be remained as hard chunks..keep stir them until they dissolves in water. Thanks
Hi Sahn,
You should add the starch to cold water, stir it in the water then put it on the stove and continue stirring until done. Any starchy powder should not be directly added to hot water as it lumps. Another way is to dissolve the starch in a small bowl of cold water before adding it to the pot with hot water.
hi Nupur,
Thanks for your great tips for Sahn. It is very nice of you. 🙂