In this regard, Dr. and Associate Professor Kim Ji Won, section chief of the Folklore Institute under the Academy of Social Sciences of the DPRK, told KCNA:

From olden times Koreans have made various kinds of jelly dishes with such materials as buckwheat, mung-bean and acorn-starch. Typical is mung-bean jelly.

It can be proved by historical records.

"Kosasipijip", written in the first half of the 18th century, dealt with how to make mung-bean jelly, called green gram jelly, in the way of coagulation.

"Rimwonsipryukji", published in 1825, wrote that mung-bean jelly mixed with herbs and soy sauce is very tasty.

"Kyongdojapji", published in the late 18th century, and "Tongguksesigi", published in the first half of the 19th century, wrote that mung-bean jelly mixed with pork and laver is very refreshing and delicious.

Mung-bean jelly has long been used in Koreans' diet for its good taste, high nutritive value and medical effect.