Royal Korean Salad

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=IVPaUwC9aus

#shorts #koreanrecipe #mungbean • It's probably one of the healthiest and low-calorie foods in Korean cuisine. If you are looking for something new, light, and yet delicious, this Korean mungbean jelly salad might be the right dish for you 😀 It was surprising to know that this dish was part of the Korean royal court cuisine! • The traditional recipe adds stir-fried beef, but I just went for a vegetarian version without beef. • Recipe: • 200g mungbean starch powder • 100g beansprouts • 1 carrot • 1 egg • 1 scallion • Korean gim (salted dried seaweed sheet) • 1) Mix well 200g of mung bean starch powder and 5 cups of water in a pot. Bring to a boil over medium heat until translucent and occasionally stir to avoid sticking to the pot bottom. Add a pinch of salt and let simmer for 2–3 minutes. • 2) Turn off the heat. Get out some rectangular containers. Pour the hot jelly directly into the containers and let cool off at room temperature for about 1 hour until the liquid gets firm. • 3) Meanwhile, chop carrot and scallion. Cook an egg in a frying pan over medium heat. Slice the cooked egg into thin strips. • 4) Toss the beansprouts in boiling water and cook for about 2–3 minutes. Rinse under cold water and remove water. Season with sesame oil, a pinch of salt, and 1 tsp of garlic. • 5) Remove the mungbean jelly from the containers and slice it into strips. 6) Now bring everything into a bowl and mix well. Season with sesame oil, salt, pepper, and gim. • Enjoooooy 💘

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