Photograph of the finished Cheongpomuk muchim

Korea · Thạch đậu xanh trộn Cheongpomuk

Cheongpomuk muchim

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cheongpomuk (Mung Bean Jelly) Cheongpomuk (Mung Bean Jelly) 1.8 lb
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Spinach Spinach 7.1 oz

Method

  1. 1 Cut the mung bean jelly into long, even strips.
  2. 2 Quickly blanch the jelly in boiling water, then remove and drain; this step helps the jelly become firmer.
  3. 3 Blanch the spinach, drain it well, and then cut it into pieces.
  4. 4 Prepare a light sauce: soy sauce, sesame oil, and minced garlic; do not use vinegar to maintain a clean taste.
  5. 5 Mix gently, then sprinkle with shredded seaweed, roasted sesame seeds, and chopped green onions.
Start cooking