뚱대표 청포묵 무침 ttoongdae's mungbean jelly salad
Serves 4~5
Ingredients
1 Cup of Mungbean starch powder (Available at majority of asian grocery stores)
7 Cups of Cold Water
Dressing
1/3 Cup of Soy Sauce
2 teaspoons of Sugar (or honey or Oligodang)
1/2 tablespoon of Fish Sauce [I use the 3 crab brand]
3 Cloves of Minced Garlic
1 tablespoon of sesame oil
1 Stalk of chopped Green Onion
2 teaspoons of Gochugaru [KOREAN Chilli powder] {You can leave this out if you don't like spicy food}
Garnish
1 Cucumber
4 Perilla Leaves [Also known as Shiso Leaves] {If you can't find any use ice berg lettuce}
Method
1. In a large pot, mix the 7 cups of cold water and the mungbean starch with a wooden spoon
2. Put the pot on medium high heat for 7~8 minutes and stir occasionally as the gelatinous mixture can stick to the bottom of the pot
3. Add 1 teaspoon of salt, mix and then cook for another 2 minutes
4. Then lower the heat and cook for another 2~3 minutes until the mixture becomes clear and translucent with bubbles.
5. Turn off the heat and then add the mixture immediately to rectangular containers [This is going to be the mould so use appropriate sized containers] (Pyrex works very well)
6. Let it cool at room temperature for 1~2 hours then place it in the fridge for 5~7 hours.
7. Now the marinade. Whisk or mix all the ingredients together.
To Serve
1. Take the jelly out of the containers (after the jelly has set) and then cut it into 2X4 cm rectangles (You can cut it larger if you wish)2. Cut the Perilla leaves in quarters and then place it on the bottom of your serving plate
3. Placed the mungbean jelly pieces on the perilla leaves and on top, place julienned cucumbers
4. Pour the dressing on top of the mungbean jelly.
5. And you're done!! :D
This dish is a very refreshing and simple. It can be stored up to a week and the dressing up to a month. This dish can accompany rice or can be used as an appetiser with less dressing. This dish is very healthy as the jelly is said to virtually have zero calories.
