What is Mung Bean Jelly?
Mung bean jelly is a Korean dish made from mung bean starch. It is like jello in texture, semi-clear and almost white in color and bland. It is often served cold with soy sauce or vinegar for flavoring. The shape it is served in varies, but it is commonly served in strips of varying sizes.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Yellow mung beans are made from the whole green mung bean. They are hulled and split in half. This quickens the cooking time and offers a legume with a delicate texture that is soft once cooked and slightly starchy and meaty in quality. The flavor is mild and nutty, with a bitter hint when boiled plain. Yellow mung beans are used throughout Indian cuisine, but can be found in other cuisines as well.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.