By Kim Yong-ja
When I was growing up in Korea, my mother used to make red bean jelly using "hancheon," a product of the sea which is a form of gelatin. Here I use gelatin powder and refreshing pomegranate to obtain the same effect. This dessert needs to be chilled at least 4 hours before serving.
INGREDIENTS (serves 4)
6 large POMEGRANATES, opened, and seeds removed with a fork
1½ tablespoons GELATINE POWDER
¼ cup WATER
1⅔ tablespoons GRATED GINGER JUICE
⅓ cup PLUM WINE or RUM
⅓ cup SUGAR
1. Set aside a heaping spoonful of pomegranate seeds for a garnish. Grind briefly the rest of the pomegranate seeds in a food processor and transfer to a sieve. Press down with back of a spoon to extract the juice. Discard the seeds. You need 3 cups of juice.
2. Dissolve gelatin powder in ¼ cup water and wait 2-3 minutes until the volume increases. Extract juice from the grated ginger and discard the pulp. Add the ginger juice and alcohol to the gelatin. Heat (not boil) the gelatin mixture and stir until it is dissolved. Add this liquid and sugar to the pomegranate juice and stir well.
3. Divide the mixture among 5-6 individual bowls or glass cups. Keep in the refrigerator at least 4 hours until set. Sprinkle with a few pomegranate seeds before serving.
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.