Mung Bean Jelly (Muk)

 Mung Bean Jelly, known as Muk in Korea, is a simple and refreshing dish that is especially enjoyable during warm weather. It has a smooth, delicate texture and pairs perfectly with a flavorful soy sauce dipping sauce. This recipe requires only a few basic ingredients and is easy to make at home.

Ingredients

  • ½ cup mung bean starch
  • 3 cups water
  • 2 pinches salt

Soy Sauce Dipping Sauce

  • ¼ cup soy sauce
  • ½ tablespoon roasted sesame seeds
  • ½ tablespoon sesame oil
  • Chopped green onion, to taste
  • Chopped fresh garlic or garlic powder, to taste
  • Red pepper flakes, to taste

Instructions

  1. In a cooking pot, combine the mung bean starch, water, and salt.
  2. Stir well until the mixture is completely smooth.
  3. Cook over medium-high heat.
  4. Stir continuously to prevent sticking. As the mixture begins to thicken and turn translucent, keep stirring.
  5. Continue stirring until the jelly becomes thick, glossy, and very lightly greenish in color.
  6. Pour the mixture into a heat-safe container. Avoid using plastic containers.
  7. Let it cool and set for about 2 hours and 30 minutes, or until firm. Larger batches may need additional time.
  8. Cut into bite-sized pieces and serve with the soy sauce dipping sauce.

Servings

Serves 2–3 people.

Helpful Tip

Mung Bean Jelly is best enjoyed on the day it is made. The texture and flavor are at their peak when freshly prepared. Although it can be refrigerated, it may not taste as good the next day.

Enjoy this light and healthy Korean side dish with family and friends!




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