Empty My Fridge
How to Make Korean Savory Mung Bean Jelly, Cheongoomuk
Ingredientes
- Mung bean1 + 10 oz + 10 oz
- Parts water5
- Sesame oil1 cda.
- Soy sauce1 cda.
- Sheets of seasoned seaweed6 to 5
- Sesame seed · crushed2 cdtas.
- Rice wine vinegar2 cdas.
- Fish sauce2 cdas.
- Sugar1 ½ cdas.
- Kimchi · finely chopped¼ tazas
- Lettuce · sliced1
- Cucumber · julienned
Preparación
- Mix the mung bean starch with the cold water, then heat over medium-high, stirring until it turns transparent and thick.
- Lower the heat and cook for 2 to 3 more minutes.
- Pour into a heatproof container, cover tightly with plastic wrap pressed on the surface, and let it set at room temperature for about 2 hours.
- Put the mung bean jelly, soy sauce, sesame seeds and sesame oil in a bowl. Crumble the seaweed by hand, add it, and mix everything together.
- Transfer to a serving dish.
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