Mung bean jelly sidedishes

How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: www.maangchi.com Ingredients: Mung bean jelly: mung bean starch powder, water, salt Sauce: soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil Vegetables: edible chrysanthemum ("ssukgat" in Korean), Perilla leaves (can be replaced with basil leaves) Garnish: tomato, green chili pepper, red chili pepper, and laver Directions: 1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. 2.Bring to a boil over medium high heat for about 7-8 minutes. *tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom 3. Add 1 ts of salt and cook for a few more minutes. *tip: total about 10 minutes cook over medium high heat 4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent. 5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds. 6. Pour the hot jelly directly into the containers and silicone cookie mold. 7. Let it cool down for 1-2 hours, then put it in the refrigerator. 8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid. Make sauce (yangnyeomjang) 1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion, and 1 TBS sesame oil into a bowl. Mix well. *tip: you can add hot pepper ...