How to Make Green Bean Starch Jelly
Green bean starch jelly is a popular Korean side dish known as Chung Pho Mook. This low-calorie recipe yields a bean jelly with the consistency of firm Jell-O and serves eight. Although not difficult to prepare, it's a bit time-consuming, so allow for about 6 to 8 hours before serving. Does this Spark an idea?
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Things You'll Need
- 1 cup green bean starch
- 1 tsp. salt
- 1/3 cup chopped scallions
- 1/3 cup soy sauce
- 1 tbsp. sesame seed oil
- 1 tbsp. red flaked papper
- 3 tablespoons of sesame seeds
- 1 teaspoon of minced garlic
- Water
Instructions
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1
Pour 6 cups cold water into a heavy saucepan. Whisk in the green bean starch and the salt, blending well until no lumps are present. Allow this mixture to set at room temperature for about an hour.
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2
Bring the starch mixture to a boil, stirring constantly over medium heat. Turn the heat down to simmer. Continue stirring for 3 to 5 minutes, or until the mixture becomes translucent and very thick. Remove the pan of jelly from the heat.
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3
Spoon the jelly into an 8-by-8 inch baking pan. Allow it to cool to room temperature for about an hour. Cover the jelly with plastic wrap and refrigerate for about 3 hours.
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4
Blend the soy sauce, sesame seed oil, 1/4 cup water, red flaked pepper and minced garlic in a small mixing bowl. Set this sauce aside.
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5
Remove the pan of jelly from the refrigerator. Run a knife along the inside edges of the pan to loosen the jelly. Turn the pan upside down to transfer the jelly onto a cutting board. Cut the chilled mixture into three strips. Then cut those strips crosswise into slices about an inch thick.
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6
Gently transfer three slices of the jelly to a small dessert dish. Pour 2 or 3 tbsp. of the sauce over the top of the jelly slices. Garnish with chopped scallions and sesame seeds. Serve your green bean starch jelly immediately.
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