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Mung bean jelly

Mung bean jelly is a firm, translucent jelly made from mung bean starch and commonly served sliced with savory dressings or sauces.

Mung bean jelly — illustrative ingredient image

About Mung bean jelly

Mung bean jelly is a set food made by cooking mung bean starch with water and allowing the mixture to firm. It is commonly cut into slices or strips and served cold or at room temperature with savory dressings, sauces, aromatics, or seasonings.

It has a mild flavour and is valued mainly as a vehicle for accompanying sauces. The texture is smooth, moist, and yielding, although it can become firmer when chilled. Regional styles and products differ in firmness and handling.

The jelly is translucent to pale and may be sold or prepared as slices or strips. Chilling can make it firmer, while serving with sauces, oil, seasonings, or aromatics changes the finished dish without changing the plain set jelly itself.

Ingredient type
derived ingredient

Forms & related ingredients

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Where mung bean jelly appears

1 linked foods

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for mung bean jelly

Names and romanised forms to recognise on menus and labels.

English

Mung bean jelly

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Mung bean jelly nutrition & diet

Mung bean jelly nutritional value

Reference: Nokdumuk, Mungbean starch jelly

Per 100 g of the edible portion in the named reference form.

Calories
40kcal
Protein
0.1g
Carbs
9.8g
Fat
0.0g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Record whether the jelly is plain, seasoned, or prepared with additional starches, and distinguish firm sliced jelly from a softer gel. Consider the edible jelly portion separately from dressings, chili oil, soy-based sauces, vegetables, and garnishes used in the finished dish.

Compare the right form: Match references to firm mung-bean-starch jelly in the same plain or seasoned form, including any added starches, oils, sauces, or garnishes.

Diet considerations

Mung-bean jelly is plant-derived when its starch base is confirmed. Compatibility changes with animal broth, meat, seafood, egg, dairy, wheat-containing sauces, and prepared dressings. The jelly itself and a dressed salad have different portion-dependent carbohydrate patterns and ingredient exposures.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Mung Bean Starch. Recorded common ingredients: Mung Bean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ. Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — D0050000009a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .