korean jelly salad

Light and refreshing Korean jelly salad is made with mun bean starch and low in calorie. This savory gelatin salad is tossed in a soy vinaigrette and crumbled seaweed.

Korean Jelly Salad (Muk-muchim)

Korean mung bean starch

water

green onion (finely chopped)

garlic (finely minced)

seaweed

red chili (seeded and finely sliced)

soy sauce

tbsp white or rice wine vinegar

tbsp sugar

salt

tsp sesame oil

sesame seeds

Mix 1 cup of mung bean starch (or olbangge starch) with 6 cups water in a large sauce pan over medium heat. Bring to boil stirring constantly. When it starts to boil, cook for 5-7 more minutes until the mixture becomes opaque and thick paste.

Remove from the heat and pour it into a container. Let it cool in the room temperature completely. If not using on the same day, store in the refrigerator for later use.

When the gelatin is set, turn out to a cutting board and slice 1/3 off from the block We are using only 1/3 of the entire amount.

Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion, garlic, and, chilies.

In a small bowl mix together soy sauce, sugar, vinegar, salt, sesame oil, and sesame seeds. Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled.

Top 1 korean jelly salad recipes from across the web

The most viewed korean jelly salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Jelly Salad (Muk-muchim)

Top 1 korean jelly salad recipes from across the web

The most viewed korean jelly salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Jelly Salad (Muk-muchim)

The most viewed korean jelly salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine