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Mung bean jelly Cheongpomukmuchim 청포묵
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=j5nlGYcVpNY
How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: http://www.maangchi.com/recipe/cheong... • • Ingredients:\u2028Mung bean jelly:\u2028mung bean starch powder, water, salt • Sauce:\u2028soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil • Vegetables:\u2028edible chrysanthemum ( ssukgat in Korean), Perilla leaves (can be replaced with basil leaves) • Garnish:\u2028tomato, green chili pepper, red chili pepper, and laver • Directions: • 1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. • 2.Bring to a boil over medium high heat for about 7-8 minutes.\u2028*tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom \u2028 • 3. Add 1 ts of salt and cook for a few more minutes.\u2028*tip: total about 10 minutes cook over medium high heat • 4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent. • 5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds. • 6. Pour the hot jelly directly into the containers and silicone cookie mold. • 7. Let it cool down for 1-2 hours, then put it in the refrigerator. • 8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid. • Make sauce (yangnyeomjang) • 1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion,\u2028and 1 TBS sesame oil into a bowl. Mix well. • \u2028*tip: you can add hot pepper flakes if you want \u2028 • Are you ready to serve now? : ) • 1.Take the jelly out of the refrigerator and cut it into bite size strips\u2028*tip: I usually cut it into strips ½ x 2″ x ½ or 2″ x 2½ x 1/3″ \u2028\u2028 • 2. Roast both sides of laver on your stove top. • 3. Put the laver into a plastic bag. Crush it by rubbing the plastic bag with both hands. • The first way to serve: 8-10 servings: • 1.Put 4 cups of mung bean jelly strips (½ x 2″ x ½ ) into a bowl and add ¼ cup to 1/3 cup of the sauce. • 2.Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs laver flakes. • 3.Mix well and transfer it to a large plate. • 4.Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called shilgochu in Korean).\u2028*tip: In this video, I'm demonstrating how to make a beautiful rose with a tomato! \u2028 • • The second way to serve: • 1.Cut mung bean jelly into bite size pieces 2″ x 2½ x 1/3″. • 2.Put it on a plate and add the sauce, sesame seeds, and laver flakes. • 3.Garnish with chopped red chili pepper and green mint leaves. • The third way to serve: • 1.Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl. • 2.Add the sauce, laver flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu). • FAQ: • Q: Maangchi! How long can I keep the mung bean jelly in the refrigerator?\u2028 • A: You can keep it in the refrigerator up to 4-6 days! • Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky.\u2028What shall I do, what shall I do? • \u2028A: Haha, don't panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It's more tasty than freshly made mung bean jelly in my experience! • Q: Maangchi, I don't have laver now. Will it be still delicious without it?\u2028A: No, laver flakes are very essential to this dish. The flavor of roasted laver and the sauce and mung bean jelly really go with each other. • Q: I don't have shredded red pepper. Can I skip it?\u2028A: Yes, you can! Forget about the damn shredded red pepper! : )
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