Cheongpomungmuchim || Mung Bean Jelly Salad, 绿豆凉粉, 涼拌綠豆涼粉, 緑豆こんにゃくの和え物, 청포묵무침 4

Cheongpo-muk salad is a popular Korean dish that features cheongpo-muk (mung bean jelly) as its main ingredient. It’s a light, refreshing, and healthy dish that’s perfect for a summer meal.   

Ingredients:

• Cheongpo-muk (mung bean jelly), cut into bite-sized pieces
• Cucumbers, thinly sliced
• Carrots, julienned
• Soy sauce   
• Rice vinegar
• Sesame oil   
• Garlic, minced
• Red pepper flakes (optional)
• Sesame seeds, toasted   

Instructions:

1. Prepare the vegetables: Cut the cucumbers and carrots into thin strips.
2. Make the dressing: In a small bowl, combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper flakes (if using).
3. Combine ingredients: In a large bowl, combine the cheongpo-muk, cucumbers, and carrots.
4. Add the dressing: Pour the dressing over the vegetables and mix well to coat evenly.
5. Garnish: Sprinkle with sesame seeds.

Tips:

• Pair with other dishes: Cheongpo-muk salad can be served as a side dish or as a main course with rice.
• Choose a good quality cheongpo-muk: Look for a firm, translucent jelly with a slight green tint.
• Adjust the spice level: Add more or less red pepper flakes to your desired spice level.
• Serve chilled: For a refreshing summer dish, serve the salad chilled.