NutritionSortLoading...
Loading...

jelly:

1 part mung bean starch

5 parts cold water

Select allAdd

Salad:

SortLoading...
Loading...

10 oz mung bean jelly, cut into long thin strips

1 tbsp sesame oil

1 tbsp soy sauce

3 to 5 small sheets of seasoned seaweed

1 tsp sesame seeds

2 cups cold water

2 tbsp white or rice vinegar

2 tbsp Yondu or fish sauce

1 ½ tbsp sugar

10 oz mung bean jelly, cut into long thin strips or noodles using a julienne peeler

¼ cup kimchi, finely chopped

A couple of green lettuce leaves, sliced

Handful julienned cucumber

3 to 5 small sheets of seasoned seaweed

1 tsp sesame seeds, crushed

Select allAdd

1. Mix the two ingredients well, then turn on the heat to medium-high and keep stirring until it becomes transparent and thickens. Reduce the heat to low and cook for an additional 2-3 minutes.

2. Transfer it to a heatproof container and cover it tightly with plastic wrap to prevent any air layers. Let it set at room temperature for about 2 hours.

3. You can prepare this ahead of time and store it in the fridge for later use. Please check the note for the details.

4. Add the mung bean jelly, soy sauce, sesame seeds, and sesame oil in a bowl, then crumble the seasoned seaweed by hand and mix everything together.

5. Transfer to a serving dish and enjoy!

6. Combine all the ingredients for the broth in a bowl and stir until the sugar has dissolved. Cover and refrigerate to cool, or freeze until it forms a slush.

7. Place the mung bean jelly noodles in a serving bowl and pour the prepared broth over them.

8. Top with kimchi, lettuce, and cucumber, then crumble the seasoned seaweed by hand. Sprinkle with crushed sesame seeds, and add ice if you like. Enjoy!