Ttukdak Hyung's Mung Bean Jelly Seaweed Muchim
A super-simple side dish of soft, chewy mung bean jelly lightly tossed with nutty perilla oil and savory crushed seaweed flakes
Ingredients needed 2 servings
Recipe
Cooking tips
- If the mung bean jelly has firmed up in the fridge, briefly blanch it in boiling water until it turns translucent and softens for the best texture.
- Using seasoned crushed seaweed flakes adds plenty of savory depth without needing extra salt.
Recommended for
- Those who want a quick side dish that can be made in 5 minutes without using the stove.
- Those who prefer a nutty, mild, and non-spicy healthy diet.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Okjubu's Perilla Seed Kalguksu
- Kim Dae-seok's Cheongpomuk Salad
- This Man's Cook Clear Noodle Salad
- Delicious Slow-Aging Tofu and Seaweed Muchim
- Kim Dae-seok's Kim Bap
- Yoon Yi-ryeon's Garlic Chive, Tofu, and Roasted Seaweed Muchim
- Striker Chef's Cabbage Beef Gim Muchim
- This Man's Cook Tuna Kimbap
- Yoon Yi-ryeon's Seasoned Seaweed (Gim-muchim)
- Lim Sung-geun's Seasoned Seaweed
