SFMart Season Bleached Mung Bean Starch (청포묵 가루) 2lbs Powder & Mix- SFMart
SFMart Season Bleached Mung Bean Starch (청포묵 가루) 2lbs Powder & Mix- SFMart

Season Bleached Mung Bean Starch (청포묵 가루) 2lbs

$19.99

Season Bleached Mung Bean Starch is finely milled for making traditional cheongpomuk (mung bean jelly), delivering a smooth texture and clean, neutral flavor ideal for classic Korean dishes.

Season Regular (Non Organic)  Bleached Mung Bean Starch 2lbs

Serving Size: 30 g

  • Calories: 110
  • Total Fat: 0 g
  • Carbohydrates: 27 g
  • Dietary Fiber: 0 g
  • Protein: 0 g
  • Sodium: 0 mg
  • Sugars: 0 g

Nutrition values are representative and may vary. Refer to the product packaging for the most accurate nutritional information. 

Packed in a facility that also processes soybeans, wheat, sesame, and peanuts.
Store in a cool, dry place away from direct sunlight and moisture. Reseal the pack tightly after opening to prevent clumping and maintain freshness.
Mung Bean Jelly (Cheongpomuk)

Mix with water and cook while stirring until thickened, then chill until set into a smooth, firm jelly.

Salads & Muchim

Slice the prepared jelly and toss with vegetables, sesame oil, and seasonings for a refreshing salad.

Soups

Add small pieces of prepared jelly to cold or savory soups for a smooth, delicate texture.

Thickening Agent

Use as a natural thickener in various traditional recipes.
Season Bleached Mung Bean Starch (청포묵 가루) 2lbs
$19.99

Why Choose Season Bleached Mung Bean Starch

Season Bleached Mung Bean Starch is finely milled from pure mung beans, specifically processed to make cheongpomuk, a traditional Korean jelly known for its smooth texture and delicate, neutral flavor. The starch is bleached during processing to achieve the characteristic pale, translucent appearance associated with authentic cheongpomuk.

This starch is combined with water and cooked to form a firm, jiggly jelly that is then sliced and used in a variety of classic Korean dishes, from refreshing salads to savory soups. Its clean flavor allows it to absorb the seasonings and ingredients it is paired with, making it a versatile base for many recipes.

With its authentic quality and traditional preparation, Season Bleached Mung Bean Starch is an essential ingredient for making genuine cheongpomuk at home.

A pile of white powder, likely baking powder or flour, displayed on a rustic wooden table with small wooden bowls, a glass jar, and a wooden scoop.

Authentic Mung Bean Starch

Season Bleached Mung Bean Starch is finely milled for making traditional cheongpomuk, offering a smooth texture and clean, neutral flavor.

A styled food scene on a rustic wooden table featuring a large rectangular block of translucent white jelly or rice cake topped with seaweed, sesame seeds, and shredded yellow vegetables, surrounded by small bowls of green salad and a larger mixed salad in a bowl.

A Traditional Korean Staple

From savory salads to refreshing soups, this pure mung bean starch is the foundation of classic cheongpomuk dishes.

Frequently Asked Questions

It's primarily used to make cheongpomuk, a traditional Korean jelly made from mung bean starch, prized for its smooth, jiggly texture and pale, translucent appearance. Once prepared, the jelly is sliced and used in refreshing salads, cold soups, and savory side dishes. It's a foundational ingredient in classic Korean banchan.
Mix the starch with water at the recommended ratio, then cook the mixture over medium heat while stirring continuously to prevent clumping until it thickens into a smooth paste. Pour the mixture into a mold or shallow dish and refrigerate until fully set. Once chilled, slice and use in your desired recipe.
Yes, it's made purely from mung bean starch and naturally contains no gluten, making it suitable for those following a gluten-free diet. It's a good option for anyone looking for traditional Korean flavors without wheat-based ingredients.
The starch undergoes a processing step that gives it the pale, almost translucent appearance characteristic of authentic cheongpomuk jelly. This distinguishes it from other, more colored variations of mung bean or acorn jelly and reflects the traditional preparation method used in Korean cuisine.
Yes, while it's traditionally used to make cheongpomuk, its starch content also makes it effective as a natural thickening agent in other recipes where a smooth, glossy consistency is desired. Just note it will set into a firm gel if cooled, similar to how it behaves in jelly preparation.
Once prepared, cheongpomuk should be kept refrigerated in an airtight container and consumed within a few days for the best texture and flavor. Over time, refrigeration can cause the jelly to firm up further or slightly weep moisture, so it's best enjoyed fresh.

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