Mung-Bean Jelly
- Je Shik
- Aug 1
- 1 min read
Updated: Oct 15
Mung-bean jelly is one of national foods favoured by the Chongroan people from olden times.
It is prepared by boiling starch from milled mung bean and cooling it. It has been ranked high among those of other types of jellies. The jelly made of yellow mung bean was called Hwangpho and that of green mung bean, Chongpho.
Chongroan mixed jelly with various cooking materials to make various dishes like salad or cold soup.
According to an old book Tongguksesigi, sliced mung-bean jelly salad mixed with minced roast beef, parsley dish and laver and seasoned with vinegared soy sauce, was called Thangphyongchae.
The jelly is transparent and greenish, and tastes fragrant.
It is favoured by everyone as it is easy to make and smooth and digestible with a peculiar taste.
