How to Make Korean Savory Mung Bean Jelly, Cheongoomuk

Name: How to Make Korean Savory Mung Bean Jelly, Cheongoomuk
Total time: 30 min
Ingredients: 1 + 10 oz + 10 oz Mung bean; 5 Parts water; 1 colher de sopa Sesame oil; 1 colher de sopa Molho shoyu; 6 to 5 Sheets of seasoned seaweed; 2 colheres de chá Sesame seed, crushed; 2 colheres de sopa Rice wine vinegar; 2 colheres de sopa Fish sauce; 1 ½ colher de sopa Sugar; ¼ xícara Kimchi, finely chopped; 1 Lettuce, sliced; Cucumber, julienned

Por Seonkyoung Longest · 30 min

Ingredientes

Mung bean1 + 10 oz + 10 oz
Parts water5
Sesame oil1 colher de sopa
Molho shoyu1 colher de sopa
Sheets of seasoned seaweed6 to 5
Sesame seed · crushed2 colheres de chá
Rice wine vinegar2 colheres de sopa
Fish sauce2 colheres de sopa
Sugar1 ½ colher de sopa
Kimchi · finely chopped¼ xícara
Lettuce · sliced1
Cucumber · julienned

Modo de preparo

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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