These jiggly, white slabs are often served among the panchan at Korean restaurants, although many are mystified as to what exactly they’re eating when they bite into the wobbling squares. The answer is mung bean, a bean from the pea family that grows annually and is often used to feed livestock. Humans have taken to mung for its mild taste and the fact that it is said to possibly have anticancer effects. This easy recipe celebrates the gelatinous form of the bean in a smooth, cool treat, great for soothing over-spiced mouths. The challenge, however, is to get the cheongpomook mandulgi anywhere near your mouth, as they tend to be chopstick-unfriendly. Slippery little suckers.

Ingredients

• 80 grams mung bean (green gram) powder*
• 4 cups warm water

Sauce

• 1/4 cup Memmi brand sauce*
• 1/4 cup water
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds*
• 1 tablespoon spring onion, finely chopped
• 1/2 sheet toasted seaweed*, crumbled

*Available in Asian groceries

DIRECTIONS

In a saucepan, stir mung bean powder in warm water until smooth and cook over medium heat, stirring constantly, 3-4 minutes until bubbling. Pour slowly into a flat mold, like a Pyrex dish, allow gelatin to thicken 1/2-inch deep and let cool until firm, approximately 3 hours. (Refrigeration is unnecessary.) Loosen edges of gelatin from mold with the tip of knife, top with a plate and invert. Remove mold. Slice gelatin in bite sizes. Combine the sauce ingredients thoroughly and serve with gelatin. Makes 6 servings.