청포묵 · Mung-bean jelly

Mung-bean jelly

청포묵

What exactly is it?

Mung-bean starch sets into a pale, translucent jelly with a mild flavor. Sesame oil and crumbled laver stand out in a simple dressed version. Thin strips or small blocks may also be combined with sliced egg or meat.

Main ingredients

Mung-bean starch and water; optional laver, sesame oil, soy sauce and sliced egg

Ordering and serving

Its white color comes from mung-bean starch, not milk or tofu. Check egg garnishes and mixed-in meat when ordering a vegetarian version.

Origins and changes

Oju Yeonmun Jangjeon Sango describes cheongpo made from mung beans. Gardenia coloring produces yellow hwangpomuk, which appears in Jeonju bibimbap and alongside seasoned raw beef.

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Dish to compare

Acorn-jelly soup · 도토리묵밥Acorn jelly · 도토리묵

Mung-bean jelly

청포묵

Main ingredients: Mung-bean starch and water; optional laver, sesame oil, soy sauce and sliced egg
Flavor and character: Mung-bean starch sets into a pale, translucent jelly with a mild flavor. Sesame oil and crumbled laver stand out in a simple dressed version. Thin strips or small blocks may also be combined with sliced egg or meat.
How to eat it: Its white color comes from mung-bean starch, not milk or tofu. Check egg garnishes and mixed-in meat when ordering a vegetarian version.

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Acorn-jelly soup

도토리묵밥

Main ingredients: Acorn jelly, rice, kimchi, laver, anchovy stock or radish-kimchi broth
Flavor and character: Slender acorn-jelly pieces sit in broth with kimchi and laver, with rice alongside. Smooth jelly contrasts with crisp kimchi. Both chilled summer bowls and warm versions exist; mukbap does not automatically mean cold soup.
How to eat it: Add separately served rice gradually. A spoon helps because the jelly breaks easily. Check whether the bowl is served hot or cold and whether the stock contains anchovies.

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