Mung Bean Jelly Salad

Mung bean Jelly, also called "Cheong-Po-Muk" in Korean which is made with grinded 100% Mung bean. The soft Cheong-Po-muk is widely used as an ingredient for bibimbap a representative food in Korea, and is one of the traditional foods in Korea that are indispensable on a feast day.

The Cheong-Po-Muk is a super food for all people, especially for the diabetes because it made with 100% mung bean which contains zinc. The Zinc plays a role in blood circulation and stimulates insulin action. Since it also contains a large amount of "dietary fiber", it makes bowel movements smooth, and the mung bean ingredient helps diuretic action to reduce swelling in the body. It has the efficacy and advantage of reducing body swelling. You will feel full to avoid overeating. It is a great help in diet and detox. Because the Cheong-Po-Muk is rich in vitamin E and potassium, it plays a role in releasing excessive sodium and toxins from our body. It is rich in essential amino acids such as Valine, Leucine, and Lysine and leucine and is very rich in various nutrients such as iron carotene, so it has great efficacy and advantages even for growing children.

"Cheongpo-muk" is made of mung bean, and it is known for its cold nature, so it has the benefits and advantages of lowering heat in the body. That is why "cheongpo-muk" is served as a side dish even in hot weather. Mung bean jelly, "Cheong Po Muk" is effective and beneficial for relieving "high blood pressure". However, it is better to avoid people with cold limbs or cold body. Eating too much food that is good for the body or eating food that does not suit you can be an oily path that damages the body. It's a good idea to eat the right food

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Let's make delicious Mung Bean Jelly Salad, "Cheong-Po-Muk"


Mung Bean Jelly Ingredients

1 cup mung bean starch

6 cup filtered water

1 teaspoon salt

1 teaspoon sesame oil


*Please careful not to add sugar into boiling mung bean jelly while cooking.



Mung Bean Jelly Salad Ingredients

1 bowl of mung bean jelly

2 cup of roasted seaweed (add as much as you desire)

1 tablespoon soy sauce

1 tablespoon sesame oil

1/2 minced garlic

1 teaspoon sesame seed

1 diced green onion



Instruction

  1. Mix mung bean starch in to filtered cold water

  2. Bring to heat and start boil in low heat. Stir occasionally while cooking to avoid scorch

  3. add salt

  4. add sesame oil

  5. Remove from heat and pour it into a bowl or glass container

  6. Let it cool for an hour to 2 hours

  7. Do not touch nor tap while cooling

  8. When cooled down completely, it's ready to slice and serve with your favorite dressing and vegetables and meat as you desire.



Mung Bean Jelly Noodle
Mung Bean Jelly Noodle


You can also slice it thin to enjoy it as a noodle, "Mung Bean Jelly Noodle"



Enjoy your "Mung Bean Jelly"

xoxo,

Angie