You can use either acorn or mung bean jelly, or mix the two to show both brown (acorn) and white (mung bean) colors. They are both very bland. But the sauce and shredded “gim” (seaweed) add a delicious flavor and texture to “muk” (molded jelly).
INGREDIENTS (serves 4)
1 cube MUK cut in half and sliced thin
1 sheet GIM(seaweed), lightly toasted and sliced very thin with scissors “YANGNYEOMJANG” (Seasoned Soy Sauce): 4 tablespoons SOY SAUCE
1 1/2 tablespoons SESAME OIL 2 teaspoons SESAME SEEDS 2 teaspoons GOCHUGARU (chili flakes)
1 small GARLIC CLOVE, crushed
1. Combine the sauce ingredients (except scallion) and chill in the refrigerator for two hours. Add scallion just before serving.
2. Arrange muk slices on the plate and pour the sauce generously over it. Garnish with the shredded seaweed.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. - ED.