Mung Bean Jelly Salad
- Preparing Time: 25 minutes
- Total Time: 40 minutes
- Served Person: 4
- 1 tbsp soy sauce
- 1 pinch salt
- 6 cups water
- 1 tbsp sugar
- 1 tsp sesame oil
- sesame seeds
- 1 clove garlic finely minced
- 1 scallion finely chopped
- 1 cup green bean starch or olbangge starch
- 2 sheets seasoned roasted seaweed finely crushed
- 1 red chilli seeded and finely chopped
- 1 tbsp white or rice wine vinegar
- Carbohydrate 5.58074250648032 g
- Cholesterol 0 mg
- Fat 2.81142550025563 g
- Fiber 1.59327000289954 g
- Protein 2.46805950319543 g
- Saturated Fat 0.392921050033232 g
- Serving Size 1 1 Serving (441g)
- Sodium 892.211651788951 mg
- Sugar 3.98747250358078 g
- Trans Fat 0.19305965011887 g
- Calories 51 calories
1. Mix 1 cup of green 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 heat and pour 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 crushed 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.
