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.
Instructions
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.
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.
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.
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.
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.
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.
Tags: bean starch, about hour, about hours, bean starch jelly, green bean, green bean starch
