Thursday, June 23, 2016

Green Bean Starch Banchan

I had this in a Korean restaurant before and I remembered wondering what was it, what was this jelly texture thing actually is.  And now I know, it is actually a green bean jelly that was made of green bean starch and water and then cook until thicken.

I remembered my mom used to make homemade glue for me.  Whenever I wanted glue for my school project, I would run to my mom and she would use hot water and this white flour to make glue.  I told my girls perhaps I should keep one packet in my pantry so that whenever you girls need glue, I can make some for you.  Haha...  Why not, it's edible glue and it's all natural!

I served mine with some sweeten soy sauce plus chili oil.  Added some chopped green onion as well. I think I could add more water to make this jelly a bit softer as I found it a bit hard.  Would be nice if the texture is softer I think.

Recipe courtesy of Aeri's Kitchen.  I cut her recipe into half because I was left with that much green bean starch in my pantry.  I found it to be a bit hard so I might add more water next time.


1/2 cup green bean starch
3 cups water
1/4 tsp. salt
1/2 Tbsp. oil


1.  In a pot, add in the starch, salt and water.  Whisk until combine.  Put on a medium hot heat and stir until mixture starts to thicken and becomes transparent.

2.  Turn off heat.  Quickly add in the oil, mix well and pour into a prepared wet container.  Let cool and then transfer to cool in the refrigerator.

3.  Slice and serve with your favorite sauce.


tigerfish said...

Great summer salad! Well, green/mung beans are supposed to be "cooling" right? :p

Little Corner of Mine said...

Hahaha...I guess so since green bean is cooling!