AI-generated imageCheongpomuk Mung Bean Jelly with Seaweed and Paprika (3 Servings)
A light Korean banchan made by briefly blanching store-bought mung bean jelly and gently dressing it with seasoned seaweed, paprika, soy sauce, and sesame oil. Unlike beef-topped tangpyeongchae, this is a simpler vegetable-and-seaweed version.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut the jelly into 0.7–1 cm slices, finely slice the pepper, and chop the scallions.
- 02
Blanch the jelly in boiling water until translucent and soft, about 2 minutes. Drain, briefly cool, and remove excess water.
- 03
Dry-sauté the pepper in a heated pan for 1–2 minutes to reduce surface moisture.
- 04
Mix soy sauce, sesame oil, and sesame seeds in a bowl. Add jelly and pepper, then toss gently so the jelly stays intact.
- 05
Just before serving, fold in crumbled seasoned gim and scallions. Reduce the soy sauce if the seaweed is already salty.
Helpful source links
Before you cook
Check soy and sesame allergies and the soy sauce/seasoned seaweed labels for wheat, fish, and other ingredients. Refrigerate at 4°C or below within 2 hours; serve with clean utensils and eat promptly.
Allergens: 대두/soy/大豆, 밀(간장·조미김 제품별)/wheat if present/小麦(製品表示確認), 참깨/sesame/ごま, 조미김 제품의 기타 성분 확인/check packaged seaweed ingredients/味付けのりの表示確認
Image & source credits
AI-generated image.
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