Instructions

1. In a large bowl, dissolve the mung bean starch in 3 cups of water. Stir thoroughly to remove any lumps.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly. Continue until the mixture thickens and becomes translucent, which should take about 10-15 minutes.
3. Once thickened, add 1/2 cup of sugar and 1 teaspoon of vanilla extract to the mixture. Stir well until the sugar is fully dissolved.
4. Remove the saucepan from heat and allow the mixture to cool for a few minutes.
5. Pour the cooled mixture into a square or rectangular mold. Refrigerate for at least 2 hours, or until fully set.
6. Once set, cut the cheongpomuk into small cubes or your desired shapes.
7. For the sweet syrup, combine 1/2 cup of water and 1/4 cup of sugar in a small saucepan. Heat over low until the sugar has dissolved completely. Allow it to cool before serving.
8. Serve the cheongpomuk chilled with the sweet syrup drizzled over it, if desired. Enjoy this refreshing and delightful Korean dessert!