COOKING KOREAN & JAPANESE RAMEN NOODLE FOR THE HOMELESS PEOPLE!

Ingredients

• 1 cup Mung Beans (rinsed and soaked)
• 4 cups Water (for soaking and cooking)
• 1/2 cup Granulated Sugar (adjust sweetness to taste)
• 2 pieces Pandan Leaves (optional, adds fragrance)
• 1 pinch Pinch of Salt (enhances flavor)

Instructions

1. Soak the Mung Beans

   Rinse the mung beans under cold water, then place them in a bowl with 2 cups of water. Let them soak for at least 4 hours or overnight.

   Time: PT15M

2. Cook the Beans

   Drain the soaked beans, transfer them to a saucepan, add 2 cups fresh water and the pandan leaves. Bring to a boil, then reduce to a simmer and cook until the beans are soft, about 30 minutes.

   Time: PT30M

   Temperature: Medium heat

3. Sweeten the Bean Mixture

   Remove the pandan leaves. Stir in the granulated sugar and a pinch of salt. Continue simmering for another 10‑15 minutes until the mixture thickens slightly and becomes glossy.

   Time: PT15M

   Temperature: Medium heat

4. Set the Jelly

   Pour the hot bean mixture into a mixing bowl or individual serving cups. Let it cool to room temperature, then refrigerate for at least 1 hour until set.

   Time: PT10M

5. Serve

   Serve the chilled bean jelly as is, or drizzle with a little coconut milk for extra richness.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

28 g

Fat

0 g

Fiber

3 g