Korean Jelly Salad (Muk-muchim)
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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Korean mung bean starch or olbangge starch
- 6 cup water
- 1 green onion (finely chopped)
- 1 clove garlic (finely minced)
- 2 sheets roasted seaweed (crumbled)
- 1 red chili (seeded and finely sliced)
- 1 tbsp soy sauce
- 1 tbsp white or rice wine vinegar
- 1 tbsp sugar
- pinch salt
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion, garlic, and, chilies.
- 5
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.