Hwang-po-muk, Yellow Mung Bean Jelly 황포묵

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Hwang-po-muk is a yellow colored version of cheong-po-muk. Traditionally the flower of gardenia was used for the yellow color. Cheong-po-muk is jelly made with mung bean starch powder. It's usually seasoned and consumed as a side dish. Since it's very low in calorie, many people enjoy it as a diet food. Hwang-po-muk is usually used as a topping for jeonju bibimbap.

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Sourcing & Selecting

Korean grocery market
How to Measure: 
An average package of mung bean jelly usually contains 400-500g.
Storage: 
Always store in the fridge since it spoils very easily at room temperature. It will last up to 2-3 days if kept well in the fridge.
Preparation: 
  1. Mix 1 cups of mung bean starch powder with 6 cups of cold water in a pot. Bring to boil on medium to high heat while stirring frequently.

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  1. Add 1 teaspoon of salt, 1 teaspoon of vegetable oil and a few drops of yellow food dye. Reduce heat to low and let it simmer until it reaches thick soup or thick syrup consistency.

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  1. Remove from heat and pour the whole thing into a glass container. Cover and keep it in the fridge for at least 2 hours.

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  1. Transfer the congealed jelly onto a cutting board. Cut to your liking. It’s now ready to be seasoned for a side dish or a topping for bibimbap. Always store in the fridge since it spoils very easily at room temperature.

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