Korean Gelatin Recipe (Muk Muchim)
Delicate and refreshing Korean gelatin recipe made from mung bean starch and tossed in soy-sesame dressing. Naturally gluten-free, low-calorie, and perfect as a light salad or side dish.
Equipment
- 1 Large saucepan
- 1 whisk or wooden spoon
- 1 rectangular glass dish or mold
- 1 Sharp knife and cutting board
- 1 Mixing bowl
- 1 Small bowl (for dressing)
Ingredients
For the Jelly (Muk):
- 1 cup mung bean starch or acorn starch substitute
- 6 cups water
- 2 pinches salt
For the Dressing (Muk-Muchim Sauce):
- 1 tablespoon soy sauce
- 1 tablespoon rice or white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons toasted sesame seeds
For Garnish and Flavor:
- 1 green onion finely chopped
- 1 clove garlic minced
- 1 red chili thinly sliced (optional)
- 2 sheets roasted seaweed gim, crushed
Instructions
Step 1 – Prepare the Jelly Base:
- In a large saucepan, mix mung bean starch with 6 cups of cold water. Stir thoroughly until smooth and lump-free. Place over medium heat and continue stirring constantly. As it heats, the mixture will become thick and glossy. Continue stirring for about 5–7 minutes until it turns semi-translucent and gelatinous.
Step 2 – Cool and Set:
- Remove from heat and pour the jelly mixture into a rectangular glass dish or mold. Let it cool at room temperature for one hour, then refrigerate for at least two hours until fully set and firm.
Step 3 – Cut the Jelly:
- Once set, invert the jelly block onto a cutting board. Cut it into cubes or thin slices, depending on how you want to serve the salad.
Step 4 – Prepare the Dressing:
- In a small bowl, whisk together soy sauce, vinegar, sesame oil, sugar, and sesame seeds. Taste and adjust balance between sweet and tangy according to preference.
Step 5 – Combine and Serve:
- Place jelly pieces in a large bowl. Add chopped green onion, minced garlic, chili slices, and crumbled roasted seaweed. Drizzle the dressing over the jelly and toss gently until evenly coated. Serve chilled or at room temperature.
Notes
Do not skip constant stirring while heating; it prevents lumps and ensures a smooth jelly texture.
Cooling time defines firmness — the longer it chills, the more stable it becomes.
Add julienned cucumber or shredded carrots for extra color and crunch.
For spicier flavor, mix in a teaspoon of gochugaru (Korean red pepper flakes).
Store leftover muk in an airtight container with a thin layer of water; refrigerate up to 3 days.