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Cheongpo-muk (Mungbean Jelly Banchan)


  • 300-400 grams Cheongpo muk (Mungbean Starch Jelly)

Marinade Sauce

  • 1 teaspoon(!) Soy Sauce
  • Few pinches Salt
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Sesame Seeds
  • 1 Pack Korean Gim (Roasted Seaweed)


  • Slice Cheongpo Muk into small rectangles (reference video).
  • Bring a pot of water up to boil. Once its boiling, place the jelly piece into a strainer and then dip into the boiling water. Boil for 2 minutes (or until the pieces turn translucent).
  • After 2 minutes, take the pieces out (careful the strainer handle will be hot!)
  • Then place into a mixing bowl and let it cool down.
  • Once its cooled down, add in Soy Sauce (1 teaspoon!), Salt (few pinches), Sesame Oil (1 Tablespoon), Sesame Seeds (1 Tablespoon) as well as 1 Pack of Korean Gim Seaweed (crumble it up first).
  • Give it a good stir. Give it a taste - you can add in a sprinkle of more salt if you like.
  • Bon Appetit!