Mugwort-muk

Mugwort-muk is a vibrant Korean side dish that showcases the earthy flavors of mugwort combined with the nutty richness of mung bean jelly. This high-protein dish is not only delicious but also packed with nutrients, making it a perfect complement to any meal.

Ingredients

• Mugwort - 50 grams, chopped
• Mung bean flour - 100 grams
• Water - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. In a pot, bring 500 ml of water to a boil. Gradually whisk in the mung bean flour until fully dissolved, ensuring no lumps remain.
2. Continue to cook the mixture over medium heat, stirring constantly until it thickens and becomes translucent, about 10 minutes.
3. Pour the thickened mung bean mixture into a lightly greased dish or mold, smoothing the top. Let it cool at room temperature, then refrigerate for at least 15 minutes until set.
4. While the mung bean jelly is cooling, heat a pan over medium heat with a drizzle of sesame oil. Add the minced garlic and chopped mugwort, sautéing for 3-4 minutes until fragrant and wilted.
5. Once the mugwort is cooked, add the soy sauce and chopped green onion to the pan, stirring well. Cook for an additional 2 minutes.
6. Remove the mung bean jelly from the mold and cut it into bite-sized pieces. Serve it topped with the sautéed mugwort mixture, garnishing with sesame seeds.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 22 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Mugwort is known for its anti-inflammatory properties and can aid digestion.
• Mung bean flour is a great source of plant-based protein and fiber, supporting muscle health and satiety.

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