Korean Jelly Salad (Muk-muchim)

Step 1

Mix 1 cup of mung bean starch (or olbangge starch) with 6 cups water in a large sauce pan over medium heat. Bring to boil stirring constantly. When it starts to boil, cook for 5-7 more minutes until the mixture becomes opaque and thick paste.

Step 2

Remove from the heat and pour it into a container. Let it cool in the room temperature completely. If not using on the same day, store in the refrigerator for later use.

Step 3

When the gelatin is set, turn out to a cutting board and slice 1/3 off from the block We are using only 1/3 of the entire amount.

Step 4

Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crumbled seaweed, green onion, garlic, and, chilies.

Step 5

In a small bowl mix together soy sauce, sugar, vinegar, salt, sesame oil, and sesame seeds. Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled.