This Korean Mung Bean Salad is my secret weapon for a light, refreshing, and incredibly delicious side dish that never fails to surprise and delight. It’s a celebration of unique textures and bold flavors, and it all started with a curious trip to my local Korean grocery store.
I was wandering through the aisles, mesmerized by the wall of prepared banchan (side dishes), when I saw it: trays of a pale, wobbly, almost translucent jelly. The label said “Nokdu-muk,” or mung bean jelly. My first thought was probably the same as yours might be now: Jelly? Made from beans? In a savory salad? It seemed completely strange.
But I was intrigued. I bought a small block, took it home, and looked up how to prepare it. The instructions were simple: slice the jelly and toss it with a savory, spicy dressing. I mixed up soy sauce, sesame oil, a pinch of Korean chili flakes (gochugaru), garlic, and green onions. I tossed it all together and took my first, hesitant bite. It was a revelation. The jelly itself was smooth, cool, and jiggly, with a very subtle, clean taste. But when combined with the vibrant dressing, it was an explosion of flavor. This simple Korean Mung Bean Salad was unlike anything I’d ever had before, and I was instantly obsessed.
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Why You’ll Fall in Love with This Korean Mung Bean Salad
If you’re looking for something new and exciting, this is the recipe for you. Here’s why this Korean Mung Bean Salad will become a new favorite.
- The Texture is Unforgettable: The star of this dish is the mung bean jelly (nokdu-muk). It has a smooth, silky, and delightfully wobbly texture that is incredibly fun to eat. It’s light, cool, and so refreshing.
- The Flavor is Bold and Vibrant: The simple jelly is the perfect canvas for a classic Korean dressing. The combination of savory soy sauce, nutty toasted sesame oil, and a gentle kick from the chili flakes is perfectly balanced and addictive.
- It’s Incredibly Light and Healthy: This salad is a fantastic, low-calorie option that doesn’t sacrifice flavor. It’s naturally gluten-free and packed with fresh ingredients.
The Health Benefits of This Korean Mung Bean Salad
It feels wonderful to eat a dish that is not only delicious but also genuinely good for you. This Korean Mung Bean Salad is a perfect example of healthy eating. Mung beans are known for being a great source of plant-based protein and fiber. In many Asian cultures, they are also considered a “cooling” food, believed to help detoxify the body, making this salad an ideal choice for warmer weather. It’s a guilt-free dish that leaves you feeling light, refreshed, and satisfied.
Perfect Occasions for This Salad
This is more than just a simple side; it’s a versatile dish that shines in many settings.
- As a Traditional Banchan (Side Dish): This is the classic way to serve it. It’s the perfect light counterpoint to rich, savory dishes like Korean BBQ (bulgogi or galbi).
- A Refreshing Light Lunch: On a hot day, a bowl of this Korean Mung Bean Salad is substantial enough to be a perfect, light meal on its own.
- A Unique Potluck Contribution: Tired of bringing the same old pasta salad? This dish is a guaranteed conversation starter that will have everyone asking for the recipe.
This recipe is your gateway to a whole new world of textures and flavors. It’s proof that the most unassuming ingredients can often create the most memorable dishes.
Chef’s Notes: Korean Mung Bean Salad
• Whisk starch thoroughly – Mixing mung bean starch with cold water until lump-free ensures a smooth, glassy jelly texture.
• Stir constantly while heating – The jelly thickens quickly; consistent stirring prevents clumps and promotes even translucency.
• Cool slowly, chill fully – Letting the jelly settle at room temp before refrigerating prevents cracking and yields clean slices.
• Use toasted sesame oil sparingly – Its nutty aroma is potent—½ tablespoon is plenty to perfume the dressing without overpowering.
• Slice garnishes with finesse – Tomato petals and chili ribbons add visual contrast and a pop of freshness—thin cuts are key.
• Tear herbs by hand – Perilla and chrysanthemum leaves bruise easily; tearing preserves their delicate texture and aroma.
• Balance sweet and salty – Honey and soy sauce create a savory-sweet base—adjust to taste or add rice vinegar for brightness.
• Add crunch with seaweed – Crumbled toasted nori adds umami and texture—serve immediately to keep it crisp.
• Serve chilled, not icy – The jelly is best slightly cool, not fridge-cold—this preserves its bounce and lets flavors shine.
• Make ahead, dress last – Prep jelly and sauce separately, then toss just before serving to maintain texture and color.
Korean Mung Bean Salad
4
servings20
minutes10
minutes220
kcal6
hours6
hours30
minutesGet ready to dive into a burst of cool, savory delight with this Korean Mung Bean Salad! Think silky, translucent mung bean jelly tossed in an umami-rich sesame-soy dressing, vibrant greens, and a hint of chili heat. It’s light, gluten-free, and perfect for potlucks or a refreshing weeknight side. Even the pickiest eaters will be coming back for seconds!
Ingredients
- Jelly Mixture (Serves 4)
½ cup mung bean starch for a smooth, bouncy gel
3½ cups cold water to hydrate the starch evenly
½ teaspoon fine sea salt for balanced seasoning
- Seasoning Sauce
2 tablespoons low-sodium soy sauce for depth
1 teaspoon honey swap with agave syrup for vegan
1 clove garlic finely minced
1 stalk green onion sliced thin on the diagonal
½ tablespoon toasted sesame oil for nutty aroma
1 tablespoon roasted sesame seeds lightly toasted
- Salad Greens
½ cup fresh edible chrysanthemum leaves sub: baby spinach
4 leaves perilla leaves torn into bite-size pieces
- Final Garnishes
1 small tomato cut into thin petals
1 sheet nori toasted and crumbled
- Alternative Ingredients
Mung bean starch: substitute arrowroot or tapioca starch.
Soy sauce: replace with tamari for gluten-free.
Honey: swap to maple syrup or agave for vegan.
Sesame oil: use walnut or avocado oil if allergic.
Sesame seeds: swap with sunflower or pumpkin seeds.
Edible chrysanthemum: replace with baby spinach or arugula.
Perilla leaves: substitute fresh basil or mint leaves.
Nori seaweed: use lettuce ribbons or seaweed snacks.
Garlic clove: swap to ¼ teaspoon garlic powder.
Green onion: replace with chives or shallots.
Directions
- Jelly Preparation – In a medium saucepan, whisk the mung bean starch into cold water until no lumps remain. This early step prevents a grainy texture later. Place over medium-high heat and stir every 30 seconds until the mixture turns glossy and translucent, about 10 minutes. Finally, stir in salt to taste. (Time: 10–12 minutes)
- Cooling and Setting – Immediately pour the hot jelly into an oiled shallow dish or silicone mold. Allow it to cool on the counter for 20 minutes; this slow descent helps avoid cracks. Then cover and chill in the refrigerator for at least 4 hours until firm. Patience here yields clean cuts later. (Time: 4 hr 20 min)
- Sauce Assembly – In a small mixing bowl, combine soy sauce, honey, minced garlic, green onion, sesame oil, and sesame seeds. Whisk vigorously until the honey dissolves and flavors meld together. Optionally, sprinkle in red pepper flakes for extra heat. (Time: 5 minutes)
- Vegetable Prep – Rinse greens under cold water and pat dry. On a cutting board, use a sharp chef’s knife to thinly slice the tomato and chilies. Tearing the perilla leaves by hand preserves their delicate edges. (Time: 8 minutes)
- Final Assembly – Unmold the set jelly and slice it into bite-size strips or 1-inch cubes. In a large bowl, gently toss these pieces with your dressing, greens, and nori crumbles. Transfer to a serving platter and artistically arrange tomato petals and chili ribbons on top. Garnish with extra sesame seeds and serve immediately for best texture. (Time: 7 minutes)
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
Notes
- • Texture Tip: For extra firmness, you can add a drop of oil to your mold before pouring the jelly; it slips out cleaner.
• Serving Suggestions: Pair this salad with grilled meats or tofu skewers for a balanced meal. It’s also perfect alongside a bowl of hot miso soup.
• Flavor Variations: Stir in a teaspoon of rice vinegar to the sauce for tang, or swap honey for brown sugar if you prefer a deeper sweetness.
• Make-Ahead: The jelly can be set and refrigerated up to 2 days in advance, just toss with the dressing and garnishes right before serving.
Nutrition Facts
- Serving Size: 1g
- Calories: 220kcal
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 900mg
- Potassium: 200mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 3g
- Protein: 4g
- Vitamin A: 400IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 1mg
FAQs: Korean Mung Bean Salad
Can I use mung bean sprouts instead of jelly?
Not for this recipe. Sprouts are used in sukju namul, while this salad features jelly made from mung bean starch.
Is this dish spicy?
Only mildly. Add green and red chili or red pepper flakes to adjust heat to your liking.
Can I make this vegan?
Yes. Swap honey for agave or maple syrup and confirm your soy sauce is vegan-friendly.
What’s a good substitute for perilla leaves?
Fresh basil, mint, or shiso leaves offer similar herbal brightness.
Can I use agar or gelatin instead of mung bean starch?
Not recommended. Mung bean starch gives the signature chewy, translucent texture unique to this dish.
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