Cheong po mook moo chim is also called “Tang pyung chae”. It was considered as a spring delight because we used to combine spring vegetables with cheong po mook.
Also mung bean starch was hard to make if the weather gets hot because mung bean goes bad easily.
10 oz cheong po mook*
1 pa (green onion), chopped
1 sheet kim (seaweed sheet), seasoned, grilled**
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
Cut cheong po mook in 2 inch length, 1/4 inch thick, then slice thinly. Cut kim into thin strips. Mix liquid ingredients. Add cheong po mook, stir gently. Garnish with green onion and kim.
* You can purchase already made Cheong po mook from Korean market or you can make it from the powder. You can find it in a tofu section.Ready made cheong po mook is not always in a store but the powder is. How to do it? Easy…
Mix well of 4 oz cheong po mook powder, 3 cups water and 1/4 teaspoon salt.
Put on a medium stove, stir constantly for 10 minutes. It will thicken like a glue, then pour into browny pan or any heat resistant container. Cool completely.
** There are many kinds of seasoned and grilled kim in Korean market or Asian market. You can find either whole sheet or cut up size. Usually Japanese seaweed (nori) is not seasoned. So look for Korean brand. In korea, we use raw seaweed (kim) to make rolls (kim bab) and eat seasoned and grilled kim as a side dish.
If you happen to have a raw sheet of kim at home, mix a half of vegetable oil and a half of sesame oil and brush to a sheet, sprinkle salt lightly and evenly on it.
Season one side only when you do more than one sheet, then stack on top of each other. (I remembered that my family used to do this for 50 or 100 sheets at a time when I was young.) Grill it on a medium heat pan. The color will turn black to green or green to light green depend on what kind of kim you have. Be careful not to burn it, it happens in a matter of second.