Photo: Korea Ministry of Food and Drug Safety

Blueberry Yanggaeng (Sweet Bean Jelly)

Name: Blueberry Yanggaeng (Sweet Bean Jelly)
Cuisine: South Korea
Ingredients: 100 g white bean paste; 30 g blueberries; 30 g sugar; 20 g agar; 100 g water

블루베리양갱

Dessert · Boiled

DessertsCourse

142kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Blueberry Yanggaeng (Sweet Bean Jelly)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

white bean paste흰앙금
100 g
blueberries블루베리
30 g
sugar설탕
30 g
agar한천
20 g
water물
100 g

Nutrition per serving

142kcal

20.3gCarbs

8gProtein

3.3gFat

32.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blend the blueberries in a blender and strain through a sieve.
Boil the water while dissolving the white bean paste and sugar in it.
Add the agar powder and boil again.
Add the blueberries and boil.
Pour into a mold and let it cool in a cool place.
Plate to finish.

💡 TipThe freshness of the blueberries reduces sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.