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Nokdu-muk

From Wikipedia, the free encyclopedia
(Redirected fromNokdumuk)
Korean mung bean jelly

Nokdu-muk
TypeMuk
Place of originKorea
Main ingredientsMung bean
VariationsCheongpo-muk,hwangpo-muk
Similar dishesLiangfen
Mung bean jelly
Hangul
녹두묵
Hanja
綠豆묵
Revised Romanizationnokdu-muk
McCune–Reischauernoktu-muk
IPA[nok̚.t͈u.muk̚]
Clear mung bean jelly
Hangul
청포묵
Hanja
淸泡묵
Revised Romanizationcheongpo-muk
McCune–Reischauerch'ŏngp'o-muk
IPA[tɕʰʌŋ.pʰo.muk̚]
Yellow mung bean jelly
Hangul
황포묵
Hanja
黃泡묵
Revised Romanizationhwangpo-muk
McCune–Reischauerhwangp'o-muk
IPA[hwaŋ.pʰo.muk̚]

Nokdu-muk (Korean녹두묵;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]

  • Hwangpo-muk (bottom left) in bibimbap
    Hwangpo-muk (bottom left) inbibimbap
  • Cheongpo-muk as banchan
    Cheongpo-muk asbanchan
  • Cheongpo-muk-muchim (mung bean jelly salad)
    Cheongpo-muk-muchim (mung bean jelly salad)

See also

[edit]

References

[edit]
  1. ^(in Korean)Nokdumuk (녹두묵)Archived 2011-07-14 at theWayback Machine at Nate Korean-English Dictionary
  2. ^(in Korean)Nokdumuk (녹두묵)Archived 2008-09-27 at theWayback Machine atDoosan Encyclopedia
  3. ^(in Korean)Nokdumuk atDoosan Encyclopedia
  4. ^(in Korean)Huh Young-man (허영만),Daehanminguk Shikgaek Recipes 1(대한민국 식객요리 1) p137, Gimm-Young Publishers, Inc.(김영사), Seoul, 2008.ISBN 978-89-349-2637-5

External links

[edit]
Wikimedia Commons has media related toCheongpomuk.
Wikimedia Commons has media related toHwangpomuk.
See also
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