Korean Jelly Salad (Muk-muchim)
Light and refreshing Korean jelly salad is made with mun bean starch and low in calorie. This savory gelatin salad is tossed in a soy vinaigrette and crumbled seaweed.
Ingredients
- 1 cup Korean mung bean starch or olbangge starch
- 6 cup water
- 1 green onion finely chopped
- 1 clove garlic finely minced
- 2 sheets roasted seaweed crumbled
- 1 red chili seeded and finely sliced
- 1 tbsp soy sauce
- 1 tbsp white or rice wine vinegar
- 1 tbsp sugar
- pinch salt
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Mix 1 cup of mung bean starch (or olbangge starch) with 6 cups water in a large sauce pan over medium heat. Bring to boil stirring constantly. When it starts to boil, cook for 5-7 more minutes until the mixture becomes opaque and thick paste.
- Remove from the heat and pour it into a container. Let it cool in the room temperature completely. If not using on the same day, store in the refrigerator for later use.
- When the gelatin is set, turn out to a cutting board and slice 1/3 off from the block We are using only 1/3 of the entire amount.
- Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion, garlic, and, chilies.
- In a small bowl mix together soy sauce, sugar, vinegar, salt, sesame oil, and sesame seeds. Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled.
Notes
The salad dressing amount is good for 1/3 of the gelatin block. If you want to use entire block, triple the dressing amount.