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Korean Jelly Salad (Muk-muchim)
5 from 3 votes

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.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
2 hrs
Servings: 4 people
Course: Side Dish, Salad
Cuisine: Korean

Ingredients

  • 1 cup mung bean starch Korean, or olbangge starch
  • 6 cup water
  • 1 green onion finely chopped
  • 1 clove garlic finely minced
  • 2 heets Roasted seaweed crumbled
  • 1 red chili seeded and finely sliced
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar or rice wine vinegar
  • 1 tbsp sugar
  • pinch salt
  • 1 tsp sesame oil
  • 2 tsp sesame seeds toasted

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion, garlic, and, chilies.
  5. 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.