| Type | Muk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Mung bean |
| Variations | Cheongpo-muk,hwangpo-muk |
| Similar dishes | Liangfen |
| Mung bean jelly | |
| Hangul | 녹두묵 |
|---|---|
| Hanja | 綠豆묵 |
| Revised Romanization | nokdu-muk |
| McCune–Reischauer | noktu-muk |
| IPA | [nok̚.t͈u.muk̚] |
| Clear mung bean jelly | |
| Hangul | 청포묵 |
| Hanja | 淸泡묵 |
| Revised Romanization | cheongpo-muk |
| McCune–Reischauer | ch'ŏngp'o-muk |
| IPA | [tɕʰʌŋ.pʰo.muk̚] |
| Yellow mung bean jelly | |
| Hangul | 황포묵 |
| Hanja | 黃泡묵 |
| Revised Romanization | hwangpo-muk |
| McCune–Reischauer | hwangp'o-muk |
| IPA | [hwaŋ.pʰo.muk̚] |
Nokdu-muk (Korean: 녹두묵;lit. mung bean jelly[1]) is a Koreanmuk, or jelly, made frommung beanstarch. In its most commonly encountered form, it is also calledcheongpo-muk (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored withgardenia, thenokdu-muk is calledhwangpo-muk, which literally means "yellow froth jelly."[2]
Nokdu-muk is usually served cold, usually as thebanchan (side dish)nokdu-muk-muchim (녹두묵무침). As it has little flavor of its own,nokdu-muk is typically seasoned withsoy sauce andvinegar.
Nokdu-muk is a common food for special occasions. It is often served at Korean weddings and other celebrations. Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish calledtangpyeong-chae. It is made by mixingjuliennednokdu-muk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar,sesame seeds, salt, andsesame oil.
Hwangpo-muk (황포묵) ornorang-muk (노랑묵) is aKorean food which is a yellow jelly made frommung beans. The yellow color comes from dyeing with the fruit ofgardenia.[3] This jelly is particularly associated withJeolla cuisine, and is a noted staple food ofNamwon and alsoJeonju (both cities in theNorth Jeolla province), where it is a common ingredient of Jeonju-stylebibimbap.
As with other varieties ofmuk (Korean jelly),hwangpomuk is commonly served in small chunks seasoned withvinegar,soy sauce, and other condiments; this side dish is calledhwangpomuk-muchim (황포묵무침).[4]
