Tojang-beop (Nokdo-nahwa) — Mung-Starch Ribbons

Ingredients

• mung-bean (simyeon) starch
• tojang broth
• omija juice
• honey

Instructions

1. Loosen mung-bean (simyeon) starch thinly in water and pour it into a wide vessel, floating it in a thin layer.
2. Double-boil over boiling water until it congeals into a single sheet.
3. Ladle off the boiling water; when cooked soft, plunge into cold water and soak until it turns white.
4. Slice like small yakgwa pieces.
5. Serve in tojang broth with a garnish, or in honey-sweetened omija juice with no garnish.