Cheongpomuk (Mung Bean Jelly Salad)

Cut the mung bean jelly into bite-sized pieces.

Julienne the cucumber and carrot.

Cut the chives into 4 cm lengths.

Heat cooking oil in a pan and lightly stir-fry the chives and carrots.

Place the mung bean jelly, stir-fried vegetables, cucumber, and crushed seaweed in a bowl.

Mix soy sauce, vinegar, sugar, and sesame oil to make the sauce.

Pour the sauce over the ingredients to finish.