Chung Po Mook (Savory Mung Bean Jelly)



  1. Combine the ¼ cup mung bean starch powder with 1 ¾ cups of water in a soup pot and heat up over high heat to a boil, stirring in one direction from time to time.
  2. Reduce heat to medium-high heat as soon as it starts to bubble, and cook for another 15 min.
  3. It is ready to be taken off the heat when it has thickened and is bubbly. Pour the jelly into an even container
  4. (casserole dish/baking pan, etc)
  5. After it has cooled down to room temperature, transfer the pan/dish into the fridge to set it. In 2 to 3 hours, it will solidify into the consistency of jello.
  6. Remove from the fridge and cut the jelly into rectangles or thin strips.
  7. In a mixing bowl, combine all
  8. the sauce ingredients and
  9. pour generously over a plate
  10. of sliced bean jello.


You can easily clean your pot if you leave the remnant of jelly to dry and peel it off.

tags: korean