Photograph of the finished Mung bean muk

Korea · Thạch đậu xanh trộn Mung bean muk

Mung bean muk

40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mung bean powder Mung bean powder 12.7 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Lettuce Lettuce 8.5 oz

Method

  1. 1 Mix the mung bean powder with 550 ml of cold water until completely dissolved before placing it on the stove.
  2. 2 Cook over medium heat, stirring constantly, for 12 minutes until the mixture is clear and thick like paste.
  3. 3 Stir continuously for 12 minutes; if you stop stirring, burnt food will stick to the bottom of the pot and the jelly will crumble.
  4. 4 Pour into molds, let cool, and refrigerate for 4 hours until the jelly sets firmly.
  5. 5 Cut the jelly into 1 cm strips using a wet knife to prevent tearing at the cut edges.
  6. 6 Mix soy sauce with gochugaru, garlic, vinegar, and sesame oil, then gently toss with jelly, lettuce, and roasted sesame seeds.
Start cooking