Pyongyang, September 16 (KCNA) -- Jelly is one of the traditional dishes favored by the Korean people.
It is divided into mung-bean, maize, buckwheat and acorn-starch jellies according to materials.
Typical is mung-bean jelly that has been called chongpho (green gram paste) in the meaning of clear jelly, and it is easy to make and digest.
From olden times, inhabitants of Hwanghae Province took mung-bean jelly in summer and those of Kangwon Province used it as a festive or entertainment dish.
Koreans have seasoned it with spices or mixed it with other dishes.
Old books "Kyongdojapji", published in the late 18th century, and "Rimwonsipryukji" and "Tongguksesigi", published in the first half of the 19th century, say that sliced mung-bean jelly mixed with vinegar-contained soy sauce is very tasty and mung-bean jelly mixed with pork and laver looks delicious.
Various mung-bean jelly dishes are now served at restaurants of the DPRK. -0-
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