Back to top

Hwang-po-muk, Yellow Mung Bean Jelly 황포묵

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.

Buy Korean ingredients online here.

Sourcing & Selecting

Korean grocery market
How to Measure: 
An average package of mung bean jelly usually contains 400-500g.
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.
  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.

image: muk01.JPG

  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.

image: muk02.JPG

  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.

image: muk03.JPG

  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.

image: muk04.JPG


All information within this website is provided for general educational and informational purposes only. This information is not intended nor in any way implied to be medical advice. You should always consult professional health care providers regarding the personal application of any opinions or recommendations related to health symptoms or medical conditions mentioned.

Recipes using Hwang-po-muk, Yellow Mung Bean Jelly 황포묵