Korean Jelly Salad (Muk-muchim)

Method5 steps

1. 1

   Step 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.

   cook starch paste · 7 minUses 1 cup Korean mung bean starch or olbangge starch · 6 cup water

2. 2

   Step 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.

   Uses cooked starch jelly mixture

3. 3

   Step 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.

   Uses one-third of the prepared jelly block; reserve the rest

4. 4

   Step 4: Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion (1), garlic (1 clove), and, chilies.

   Uses 1 green onion (finely chopped) · 1 clove garlic (finely minced) · 2 sheets roasted seaweed (crumbled) · 1 red chili (seeded and finely sliced) · selected one-third jelly portion, cut into bite-size pieces

5. 5

   Step 5: In a small bowl mix together soy sauce (1 tbsp), sugar (1 tbsp), vinegar, salt, sesame oil (1 tsp), and sesame seeds (2 tsp). Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled.

   Uses 1 tbsp soy sauce · 1 tbsp white or rice wine vinegar · 1 tbsp sugar · pinch salt · 1 tsp sesame oil · 2 tsp toasted sesame seeds · prepared jelly pieces with seaweed and vegetables