Korean Yum Salad

Ingredients   for Mung Bean Jelly

        Tonson Mung Bean starch 80 grams
        Water 400-480 ml

Ingredients   for the Korean Yum Salad Dressing

        Soy Sauce 1/3 Cup
        Chopped Garlic 1 Teaspoon
        Spring Onion 2 Tablespoons
        Roasted Sesame Seeds 2 Teaspoon
        Sugar 2 Tablespoons
        Sesame Oil 1 Tablespoons
        Chili Sauce 2 Tablespoons
       Crispy Seaweed (cut into small pieces) 1.5 Cup
  Directions for Mung Bean Jelly
1. Combine Tonson mung bean starch and water together, bring to medium heat. Wait till the consistency of the mixture is sticky and well-cooked.
Pour into a mold or a rectangular container.
3. Place in the refrigerator for 1-2 hours and then remove from the mold. Cut into thick lines 2-3 mm width and 10-15 cm long. Leave to cool. 
   Directions for the Korean Yum Salad Dressing
1. Mix all the ingredients together (except for the crispy seaweed and spring onions).
2. Combine the yum salad dressing, mung bean jelly, and spring onions together.
3. Sprinkle crispy seaweed and roasted sesame seeds on the top and ready to be served.