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Mung Bean Jelly Salad [청포묵무침]

Cheongpomuk Muchim [청포묵 무침]



seasoned seaweed paper

sesame seed

soy sauce (soybeans, wheat, salt, water)

sesame oil




1.청포묵은 세로로 길게 잘라준 뒤 가로로 반 씩 잘라줍니다. 원하는 모양으로 잘라주시면 됩니다.

2.청포묵은 끓는 물에 살짝 투명해질 때까지 데쳐준 뒤 (약 2-3분 ) 찬물에 헹군후 물기를 빼줍니다.

3.소금, 간장, 깨, 그리고 부순김을 넣은뒤 잘 섞어주세요.

4.기호에 맞게 간장과 소금의 양을 조절하세요!

5.마지막으로 맨 위에 계란고명을 올려 마무리 하세요.

1.Cut the mung bean jelly (cheongpomuk) lengthwise into long strips, then cut them in half crosswise. 2.You can cut them into any shape you prefer.

3.Blanch the mung bean jelly in boiling water until it becomes slightly transparent (about 2-3 minutes), then rinse it in cold water and drain well.

4.Add salt, soy sauce, sesame seeds, and crumbled seaweed, and mix well.

5.Adjust the amount of soy sauce and salt to your taste.

6.Finally, top with egg garnish and serve.

Allergens: Soy · Wheat · Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


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