Cheongpomuk Salad

Cheongpomuk (Mung Bean Jelly)seasoned salad — Cold, hardened old food becomes tender when lightly blanched.

20 min · 2 servings

Ingredients

Cheongpomuk (Mung Bean Jelly), 300 g Nori seaweed, 1 sheets mung bean sprouts, 100 g carrots, 30 g Korean soup soy sauce, 10 ml toasted sesame oil, 10 ml salt, 2 g Sesame, 5 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Slice the jelly thickly, blanch in boiling water for 1 minutes, then drain in a sieve.
Blanch mung bean sprouts and shredded carrots separately for 1 minutes each and drain.
Toast the seaweed in a dry pan for 20 seconds, then crumble it finely.
When the jelly turns lukewarm, add Vegetables, Korean soup soy sauce, salt, toasted sesame oil, seaweed, and sesame seeds, and gently mix.

Shop ingredients on Coupang

Coupang is a Korean marketplace. Product descriptions are in Korean; prices are in KRW. Check delivery availability before ordering. These affiliate links may earn us a commission.

Explore more

Ingredient guides →

Read the Korean original ↗

Banchan · Nutrition and its role in meals

Cheongpomuk Salad →

Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

Seaweed (Laver · Dried) →