📝 About This Recipe
Cheongpo-muk is a cornerstone of Korean royal court cuisine, prized for its translucent, jade-like appearance and its incredibly silky, melt-in-your-mouth texture. Made from the starch of mung beans, this cooling jelly is a subtle canvas that beautifully absorbs the savory depth of toasted sesame and soy. It is a refreshing, low-calorie banchan that brings an elegant aesthetic and a clean, sophisticated palate cleanser to any traditional Korean spread.
🥗 Ingredients
The Jelly Base
- 1 cup Mung bean starch (ensure it is 100% mung bean starch for the best clarity)
- 6 cups Water (filtered water preferred)
- 1 teaspoon Sea salt (fine grain)
- 1 teaspoon Toasted sesame oil (added to the jelly for a hint of aroma)
The Seasoning Sauce
- 2 tablespoons Soy sauce (regular or soup soy sauce for a lighter color)
- 1 tablespoon Toasted sesame oil (high quality)
- 1 clove Garlic (very finely minced)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 tablespoon Toasted sesame seeds (crushed slightly to release oils)
Garnish and Texture
- 1/2 sheet Roasted seaweed (Gim) (cut into thin matchsticks)
- 1 stalk Scallion (finely chopped)
- 1/2 piece Red chili (deseeded and thinly sliced for color)
- 1 Egg (separated and pan-fried into thin strips (Jidan))
👨🍳 Instructions
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1
In a heavy-bottomed pot, combine 1 cup of mung bean starch with 6 cups of water and 1 teaspoon of salt.
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2
Whisk the mixture thoroughly while cold until the starch is completely dissolved and no lumps remain.
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3
Place the pot over medium heat. Stir constantly with a wooden spoon, reaching into the corners of the pot to prevent sticking.
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4
As the mixture heats up (about 5-7 minutes), it will suddenly begin to thicken and turn from milky white to translucent.
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5
Once it thickens, reduce the heat to low. Add 1 teaspoon of sesame oil and continue to stir and 'fold' the jelly for another 5 minutes to develop its characteristic elasticity.
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6
When the mixture is thick, glossy, and bubbling lazily, remove from heat.
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7
Lightly grease a rectangular glass container (approx. 8x8 inch) with a drop of oil. Pour the hot mixture into the container and smooth the top with a wet spatula.
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8
Tap the container on the counter to remove air bubbles. Let it cool at room temperature for 1 hour, then refrigerate for at least 2 hours until firm.
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9
While the jelly sets, prepare the 'Jidan' garnish: whisk egg yolk and white separately with a pinch of salt, fry into paper-thin sheets, and slice into delicate threads.
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10
Once the jelly is firm and bouncy, invert the container onto a cutting board. Slice the jelly into bite-sized batons (about 2 inches long and 1/2 inch thick).
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11
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, sugar, and crushed sesame seeds.
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12
Place the jelly strips in a mixing bowl. Drizzle the sauce over them and toss very gently with your hands or a silicone spatula to avoid breaking the delicate strips.
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13
Transfer to a serving plate and top with the julienned egg, sliced red chili, scallions, and the crispy seaweed strips just before serving.
💡 Chef's Tips
Use a 1:6 ratio of starch to water for the perfect balance of firmness and silkiness. Always stir in one direction while cooking to ensure a smooth, uniform molecular structure in the jelly. Do not skip the low-heat 'tempering' stage; this extra 5 minutes of cooking makes the jelly clear rather than cloudy. If the jelly becomes too hard in the fridge after a day, you can briefly blanch the slices in boiling water for 30 seconds to restore their translucency. Add the seaweed garnish at the very last second so it stays crisp and doesn't get soggy from the moisture of the jelly.
🍽️ Serving Suggestions
Serve as part of a traditional 'Tangpyeong-chae' salad mixed with blanched watercress and mung bean sprouts. Pairs beautifully with a chilled glass of Korean Rice Wine (Makgeolli). Excellent alongside spicy dishes like Jeyuk Bokkeum (Spicy Pork) to provide a cooling contrast. Serve as a light appetizer for a multi-course Korean dinner. Can be enjoyed simply with just the soy-sesame dipping sauce on the side for a minimalist snack.