Have you heard of Korean “Mook (묵)”?
Mook is basically jelly made with various type of starch. There are acorn mook (dotori-mook, 도토리묵), mung bean mook (chungpo-mook, 청포묵), and this olbangge mook (올방개묵) that I am using. If you’ve dine in Korean restaurant many times you provably have seen similar jelly side dish.
A friend of mine, whom I got to know via online blogging in Korea, sent me some of her olbangge mook powder along with other Korean vegetable seeds that her mother sent to her from Korea. How sweet of her to show a such kindness! So I made this wonderful Korean jelly salad and enjoyed every bit of it.
Olbangge is a plant that grows around the pond near the most rice fields in Korea. If you can’t find this gelatin powder, you can substitute green bean (mung bean) starch which is available in most Korean grocery store. They are quite similar in taste and texture except that green bean jelly (or mung bean jelly) will be more milky white color.
Here are the jelly/gelatin powders. The one on the left is green bean starch, and the right is the olbangge starch.