Sunday, September 15, 2013

Mung Bean Jelly with black sesame seeds


  • 1 pack Mung bean Jelly
  • 2 Tbsp toasted black sesame seeds, finely grounded
  • 1 Tbsp Dark sesame seed oil
  • 1/2 Tbsp soy sauce
  • salt to taste
Garnish (optional)
  • 1 sheet of toasted seaweed - put the seaweed into a plastic bag, crush it by rubbing the plastic bag with  both hands.
  • Any vegetables (cucumber, carrot, red green peppers or green peppers), julienned


  1. Boil the water in the medium pot. In mean time, slice the jelly into thin strips
  2. Blanch the strips in the boiling water for about 30 seconds to 1 minute on high. When the color starts to become translucent, it is done.   Don't overcook.
  3. After boiling the jelly, rinse immediately under the cold water and drain.
  4. In a bowl, combine the jelly, 1 Tbsp sesame seed oil, then add finely grounded black sesame seed, soy sauce, salt to taste. Gently mix well.
  5. Sprinkle some crushed seaweed over the top and garnish with your vegetables, serve.
Home made Mung Bean Jelly: 

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