Korean Mung Bean Jelly Recipe

Korean mung bean jelly is one of those foods that makes people do a double take. It looks like a translucent, wobbly block,
tastes gently nutty and clean, and somehow manages to be both “light summer snack” and “serious Korean banchan” at the same time.
If tofu and glass noodles had a cool, calm cousin who meditates and never raises its voice… it would be cheongpomuk (청포묵),
a jelly made from mung bean starch.

In this guide, you’ll learn how to make Korean mung bean jelly from scratch, how to slice it so it doesn’t fall apart,
and how to dress it up into the classic seasoned salad (cheongpomuk-muchim) or a refreshing cold “noodle” soup (muksabal).
You’ll also get troubleshooting tips (because starch can be dramatic), storage guidance, and a long, very real-feeling section of cooking experiences
at the endbecause sometimes the best recipe advice is: “Yes, I also panic-stirred this like my rent depended on it.”

What Is Korean Mung Bean Jelly?

Korean mung bean jelly is a starch gel: mung bean starch is mixed with water, heated until it turns glossy and translucent,
then poured into a container to set. The result is a firm-yet-silky jelly that you can slice into strips, cubes, or “noodles.”
It’s naturally gluten-free and vegan (the jelly itself), and it shines most when paired with bold, savory seasoningssoy sauce,
sesame oil, garlic, scallions, vinegar, and chili flakes.

You’ll sometimes see it spelled in a few ways: cheongpomuk, cheongpo muk, or nokdumuk (녹두묵).
In Korean cooking, it’s commonly served as a seasoned side dish (muchim) or turned into a cold soup where the jelly plays the role of noodles.
If you’ve had Chinese liangfen (mung bean jelly noodles), the texture is in the same familyslippery, bouncy, refreshing
but Korean versions often lean into sesame, soy, and clean, tangy broths.

Ingredients and Tools

For the Jelly

• Mung bean starch (also labeled “mung bean starch powder”) not mung bean flour
• Water
• Salt (optional, but recommended for balance)

Helpful Tools

• Heavy-bottomed pot or saucepan (starch loves to stick when it’s feeling clingy)
• Whisk and a heatproof spatula or wooden spoon
• Measuring cups (or a kitchen scale for repeatable results)
• Heatproof container or loaf pan for setting the jelly
• Plastic wrap or a lid (to prevent a “skin” from forming)

Where to Buy Mung Bean Starch (and a Shortcut Option)

Mung bean starch is commonly sold at Korean and other Asian grocery stores in the U.S., usually in a bag or box near other starches.
If you want to skip making the jelly from scratch, many markets also sell pre-made blocks of mung bean jelly in the refrigerated section.
The homemade version lets you control firmness, salt, and thicknessand gives you bragging rights, which are basically a spice.

The Core Technique: Getting Starch to Turn into Jelly

Starch jelly is all about transformation. Cold water + starch looks like a cloudy slurry. Heat it up while stirring and it will:

1. Thicken (suddenly and aggressively)
2. Turn glossy
3. Become more translucent
4. Feel “heavy” to stir, like pudding that went to the gym

Your job is to stir enough to prevent scorching and lumps, and to cook long enough that the starch fully gelatinizes.
Undercook it and it can taste chalky; overcook it and you can get a tougher gel or sticking issues.
Don’t worrywe’ll keep you on the delicious side of science.

Homemade Korean Mung Bean Jelly (Cheongpomuk)

Jelly Ratio Options (Choose Your Texture)

• Firmer, easier slicing: 1 part mung bean starch : 5 parts water
• Medium/Classic: 1 part mung bean starch : 6 parts water
• Softer, more delicate: 1 part mung bean starch : 7 parts water

If this is your first time, go with the 1:6 ratio. It sets nicely, slices well, and still feels silky.

Ingredients (Makes about 1 loaf-pan block)

• 1 cup mung bean starch
• 6 cups water, divided (for a 1:6 texture)
• 1/2 teaspoon kosher salt (optional)

Step-by-Step Instructions

1. Make a smooth slurry.
   In a bowl, whisk the mung bean starch with about 1–2 cups of the water until fully smooth.
   (This step is your anti-lump insurance policy.)
2. Heat the remaining water.
   Add the remaining water to a heavy-bottomed pot and bring it to a gentle simmer over medium heat.
3. Pour in the slurry and stir like you mean it.
   While whisking, slowly pour the slurry into the pot. Switch to a spatula or wooden spoon once it thickens.
4. Cook until glossy and translucent.
   Keep stirring frequently (or continuously once it thickens). You’re looking for a mixture that becomes thick, shiny,
   and more translucentusually several minutes depending on heat and pot size.
5. Season lightly.
   Stir in the salt (optional) and cook for another minute or two to fully incorporate.
6. Pour and cover.
   Immediately pour into a heatproof container. Tap it gently on the counter to release air bubbles.
   Press plastic wrap directly onto the surface or cover tightly with a lid to prevent a skin.
7. Set, then chill.
   Let it set at room temperature until firm (often 1–2 hours), then refrigerate for a cleaner slice.

How to Slice Mung Bean Jelly Without Chaos

• Use a lightly oiled knife or rinse the knife under water between cuts.
• For strips (“noodles”), slice into slabs, then stack and cut into matchsticks.
• For cubes, slice into thick planks first, then cross-cut.

Classic Seasoned Mung Bean Jelly Salad (Cheongpomuk-Muchim)

This is the gateway dish. The jelly itself is mild, so the dressing is where the personality lives.
The goal is a balance of salty, nutty, garlicky, and just-spicy-enough.

Ingredients

• About 12–16 oz mung bean jelly (homemade or store-bought), sliced into strips or thin rectangles
• 1 small cucumber, julienned (optional but highly recommended for crunch)
• 1–2 scallions, thinly sliced
• Toasted sesame seeds
• Optional: shredded gim (roasted seaweed), thinly sliced red pepper, or lightly blanched spinach

Simple Dressing

• 3 tablespoons soy sauce
• 1–2 tablespoons rice vinegar (start with 1, add more if you like tang)
• 1 tablespoon sesame oil
• 1–2 teaspoons gochugaru (Korean chili flakes), to taste
• 1 clove garlic, finely minced
• 1–2 teaspoons sugar or honey (optional, but it rounds out the vinegar)
• 1 tablespoon toasted sesame seeds

How to Make It

1. Optional quick blanch (great for fridge-cold jelly).
   If your jelly is very firm or opaque from chilling, dunk the strips in boiling water for 30–60 seconds,
   then rinse in cold water and drain well. This can improve the “silky translucent” look and texture.
2. Mix the dressing. Stir everything together until the sugar dissolves (if using).
3. Toss gently.
   Combine jelly, cucumber, and scallions. Pour dressing over and toss with carethink “fold,” not “wrestle.”
4. Finish. Add sesame seeds and optional gim right before serving for the best texture.

Cold Mung Bean Jelly “Noodle” Soup (Muksabal)

If summer had a flavor, this would be it: cold, tangy, lightly sweet, and incredibly refreshing.
The jelly becomes the noodle, and the broth does the heavy liftingvinegar for brightness, soy or fish sauce for depth,
and crunchy toppings for contrast.

Ingredients

• 10–12 oz mung bean jelly, cut into long thin strips (a julienne peeler can make it look extra “noodly”)
• 1/4 cup kimchi, chopped
• 1/2 cucumber, julienned
• Lettuce or napa cabbage, thinly sliced
• Shredded gim (roasted seaweed)
• Crushed sesame seeds
• Ice (optional, but very on-brand)

Quick Broth

• 2 cups very cold water (or a mix of water and a light broth if you prefer)
• 2 tablespoons rice vinegar
• 1–2 tablespoons soy sauce (or a mild fish sauce / umami seasoning if you use it)
• 1–1.5 tablespoons sugar (adjust to taste)
• Optional: a pinch of salt

How to Assemble

1. Mix and chill the broth. Stir until the sugar dissolves. Chill until icy-cold.
2. Build the bowl. Add jelly “noodles,” then pile on kimchi, cucumber, greens, gim, and sesame seeds.
3. Pour and serve. Add broth and a few ice cubes if you want it extra cold.

Troubleshooting: When Starch Has Opinions

Problem: Lumps

• Cause: Starch added directly to hot water or slurry not whisked smooth.
• Fix: Always make a smooth slurry in cold water first. Pour slowly while whisking.

Problem: Scorching or Burnt Bits

• Cause: Heat too high or not stirring enough near the bottom.
• Fix: Use a heavy-bottomed pot. Lower heat once thickening starts, and scrape the bottom as you stir.

Problem: Jelly Won’t Set

• Cause: Too much water, not enough cooking time, or you accidentally bought mung bean flour.
• Fix: Use mung bean starch. Cook until glossy and thick. Try a firmer ratio (1:5) next time.

Problem: Jelly Is Too Firm or Weeps Water After a Day

• Cause: Starch gels can firm up and release water as they sit (retrogradation).
• Fix: Eat within a few days for best texture. If very firm, a quick blanch can soften the bite before serving.

Serving Ideas That Don’t Feel Like an Afterthought

• Temple-style simplicity: Light soy-sesame dressing, cucumbers, and toasted sesame seeds.
• Spicy “salad noodle” vibe: Add gochujang, extra vinegar, and a drizzle of chili oil.
• Protein-friendly plate: Serve alongside grilled tofu, sautéed mushrooms, or a simple Korean omelet (gyeran-mari).
• Party platter: Slice into neat rectangles and top each with a tiny spoonful of dressing and a pinch of gim.

Storage and Food Safety

Because this is a cooked, high-moisture food, treat it like leftovers: cool it promptly, cover it well,
and refrigerate. For best quality, keep the jelly and the dressing separate until serving (the jelly can absorb dressing
and soften over time).

• Refrigerator: Aim to eat within 3–4 days for both safety and texture.
• Freezer: Safe, but not ideal for texturestarch gels can become watery or spongy after thawing.
• Serving tip: If the jelly feels extra firm straight from the fridge, a 30–60 second blanch can revive the silky bite.

Nutrition Notes (Realistic, Not Magical)

Mung bean jelly is mostly starch and water, so it’s naturally low in fat and protein on its own. That’s why it’s usually served
with sesame oil, vegetables, and flavorful seasonings. If you want a more satisfying meal, pair it with a protein side and a crunchy
vegetable component. Also, the “cool, clean” nature of the jelly makes it a great contrast to spicy kimchi, grilled meats, or rich stews.

Extra : Cooking Experiences With Korean Mung Bean Jelly

The first time I made mung bean jelly, I assumed it would behave like cornstarch slurry: polite, predictable, and done in five minutes.
Mung bean starch had other plans. It started out innocentcloudy, thin, and making me think I could check my phone. Then it hit the
“thickening point” like a plot twist. One second it was soup, the next it was trying to turn my whisk into a museum exhibit.

Here’s the part nobody tells you: the stirring phase is half technique and half emotional support. You’re not just mixing; you’re
preventing the bottom from scorching, discouraging lumps from forming a union, and waiting for the mixture to turn glossy and translucent.
My best batch happened when I treated stirring like brushing teeth: not glamorous, but non-negotiable, and absolutely better if you commit
for the full recommended time.

I also learned the “container choice” lesson the hard way. The first time, I poured the hot mixture into a bowl with a narrow bottom.
It set fine, but getting it out was like trying to evict a jelly that knew tenant rights. A loaf pan or a wide, straight-sided container
made everything easier: faster cooling, cleaner slices, and less dramatic plate-flopping.

Then there’s the dressing. On my first try, I went heavy on soy sauce and sesame oil because I thought the jelly needed “big flavor.”
It didjust not an oil slick. The next round, I added vinegar for brightness and a small amount of sugar to round it out, and suddenly the
dish tasted like something you’d happily eat on a hot day without feeling weighed down. The biggest surprise was how much garlic and scallion
matter: they don’t just add sharpness; they give the jelly a reason to exist.

My favorite “aha” moment was discovering the quick blanch. Straight-from-the-fridge jelly can look a little cloudy and feel extra firm.
A short dunk in boiling water (followed by cold rinse) brought back the translucent look and softened the bite, almost like the jelly
was waking up from a nap. It also helped the dressing cling more evenly instead of pooling at the bottom like it was avoiding responsibility.

Over time, I started making mung bean jelly as a “strategy food.” If I knew we’d have spicy leftoverskimchi, grilled meat, gochujang-heavy
anythingI’d make a block of jelly ahead of time. It’s the ultimate supporting character: it cools the heat, stretches the meal, and makes
the plate feel more balanced without requiring another pan on the stove. And if you slice it into neat strips, it looks fancy enough to fool
people into thinking you planned dinner on purpose.