Ingredients: Mung bean jelly: mung bean starch powder, water, salt Sauce: soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil Vegetables: edible chrysanthemum ("ssukgat" in Korean), Perilla leaves (can be replaced with basil leaves) Garnish: tomato, green chili pepper, red chili pepper, and laver Directions: 1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. 2.Bring to a boil over medium high heat for about 7-8 minutes. *tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom 3. Add 1 ts of salt and cook for a few more minutes. *tip: total about 10 minutes cook over medium high heat 4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent. 5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds. 6. Pour the hot jelly directly into the containers and silicone cookie mold. 7. Let it cool down for 1-2 hours, then put it in the refrigerator. 8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.
Make sauce (yangnyeomjang) 1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion, and 1 TBS sesame oil into a bowl. Mix well. *tip: you can add hot pepper flakes if you want
Are you ready to serve now? : ) 1.Take the jelly out of the refrigerator and cut it into bite size strips *tip: I usually cut it into strips ½" x 2″ x ½" or 2″ x 2½" x 1/3″
2. Roast both sides of laver on your stove top. 3. Put the laver into a plastic bag. Crush it by rubbing the plastic bag with both hands.
The first way to serve: 8-10 servings: 1.Put 4 cups of mung bean jelly strips (½" x 2″ x ½" ) into a bowl and add ¼ cup to 1/3 cup of the sauce. 2.Add 1 cup of edible chrysanthemum and a few perilla leaves, and about 3 tbs laver flakes. 3.Mix well and transfer it to a large plate. 4.Sprinkle some roasted sesame seeds over top and garnish with some shredded hot pepper (called shilgochu in Korean). *tip: In this video, I'm demonstrating how to make a beautiful rose with a tomato!
The second way to serve: 1.Cut mung bean jelly into bite size pieces 2″ x 2½" x 1/3″. 2.Put it on a plate and add the sauce, sesame seeds, and laver flakes. 3.Garnish with chopped red chili pepper and green mint leaves.
The third way to serve: 1.Take the bite size mung bean jelly pieces out of the silicone mold and put them into a small bowl. 2.Add the sauce, laver flakes, and sesame seeds to the top and garnish with shredded red pepper (shilgochu).
FAQ: Q: Maangchi! How long can I keep the mung bean jelly in the refrigerator? A: You can keep it in the refrigerator up to 4-6 days!
Q: Maaangchi, omg, the mung bean jelly that I made a couple of days ago has shrunk and the color looks milky. What shall I do, what shall I do? A: Haha, don't panic! : ) Boil some water in a pot and dump your milky jelly into the boiling water. Cook for a couple of minutes until it looks translucent again. It's more tasty than freshly made mung bean jelly in my experience! Q: Maangchi, I don't have laver now. Will it be still delicious without it? A: No, laver flakes are very essential to this dish. The flavor of roasted laver and the sauce and mung bean jelly really go with each other.
Q: I don't have shredded red pepper. Can I skip it? A: Yes, you can! Forget about the damn shredded red pepper! : )