For this popular Korean salad, mung bean powder is set into a jelly, then cut into noodles and tossed with crisp vegetables for a fresh, sweet and spicy side dish.
- 65 g (Â½ cup) mung bean powder (see Note)
- 1 tbsp sesame oil
- 1 carrot, thinly shaved
- 1 Lebanese cucumber, thinly shaved
- 1 long red chilli, thinly sliced
- 2 cups mizuna (see Note) or curly endive
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds, toasted
- 1 tbsp brown rice or white vinegar
- 2 tsp light corn syrup or honey
- 1 tsp Korean chilli powder (gochu galu) (see Note)
- 1 spring onion, thinly sliced
- 2 tsp caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
Chilling time 1 hour
Whisk mung bean powder with 625 ml water in a bowl until combined. Stand for 1 hour.
Place mixture in large saucepan and whisk over medium heat until it starts to boil. Reduce heat to low, and cook for 2 minutes or until thickened. Stir in 1 tsp salt and the sesame oil, then pour into a greased 20 cm round cake pan. Refrigerate for 1 hour or until firm. Cut into long thin pieces to create "noodles" and set aside. Leftover noodles may be stored in the fridge for up to 1 month.
To make dressing, combine all ingredients in a large bowl. Add carrot, cucumber, chilli, mizuna and mung bean noodles, and toss gently to combine.
â€¢ Mung bean powder is from Korean, Japanese and selected Asian food shops.
â€¢ Mizuna is an Asian salad leaf from selected supermarkets and greengrocers.
â€¢ Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.
Photography by Brett Stevens.