Mung bean jelly side dish

(serves 8-10)

Recipe from Maangchi

I guess i feel like a bit of a fraud posting recipes that i've cooked off another blog, but as I'm pretty inexperienced and have only a few korean dishes i've tried, i feel it's worth me keeping a record so i have an easy reference rather than having to scroll through other websites again! Hopefully they don't mind! This is very refreshing and tasty, love the crunch with the seaweed and shallots! Below are my new purchases;

Mung (green) bean powder

Dried roasted seaweed sheets - great for a  quick snack and for seasoning!

Prep time: 15min

Cooking time: 20min

Ingredients

1 C mung bean (green bean) powder

7 C water

1 tsp salt

1-2 packets of dried roasted seaweed sheets

2 stalks green shallots, finely chopped

2 tsp roasted sesame seeds

3 sprigs mint

Sauce

1/3 C soy sauce

1 tsp honey

1 T sesame oil

3 cloves minced garlic

1 stalk green shallot, finely chopped

1 tsp gochugaru (korean chilli powder) (optional)

Special equipment: silicone moulds, glass or heat-proof rectangular containers

Method

1. Combine the mung bean powder with the water in a large pot and stir with a wooden spoon over medium heat. Bring to the boil for 7-8 minutes, stirring occasionally to stop it from sticking to the bottom. 

2. Add a tsp of salt and continue to stir another couple of minutes. Lower the heat and cook for another 2-3 minutes until the mixture is bubbly and slightly translucent.

3. Turn off the heat and pour into moulds.

4. Cool for 1-2 hours, then refrigerate (covered if possible) overnight.

5. Prepare the sauce by combining the soy sauce, honey, sesame oil, garlic and chopped shallots. 

6. When ready to serve, cut into thin slices, or simply remove from the moulds. Pour sauce over and top with roasted seaweed strips, shallots, sesame seeds, mint and gochugaru (chilli flakes).

More accurately cut with a pastry cutter

Awesome Darth vader silicone moulds!