A perfect summer side dish (PanChan) as it requires no heat, Korean Mung Bean Jelly (aka NokDuMook), is very similar in flavor and texture the other perhaps better known jellies (mook) derived from chestnuts and acorns. While these "mooks" are relatively tasteless, they have a pleasant feel on the tongue and go well with certain flavor combinations, in particular soy sauce.For the Chung Po Mook above, my wife bought a cube of mook which was roughly the size in which tofu is also usually sold. She then sliced the cube into smaller rectangles, which she then dressed with soy sauce mixed with sesame oil, rice vinegar, red pepper powder, black pepper, sugar, sesame seeds, and green onions.
