Memil-muk
Template:Short description Template:Italic title Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Memil-muk (Korean: Script error: No such module "Lang".Template:Category handler) or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch.[1] It is commonly served as banchan (a side dish accompanying rice) as well as anju (food accompanying alcoholic drinks).
In post-war Korea, from the mid to late-20th century, memil-muk along with chapssal-tteok (glutinous rice cakes) was widely served as yasik (late-night snack) by street vendors.[1][2][3] In modern times, it is popular as a diet food.[1]
Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong-myeon in Pyeongchang County.[4]
Preparation
Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in maetdol (millstone) and sieved.[4] The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers.[4] The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled with constant stirring.[4] When cooled, the mixture sets to form a jelly-like substance, muk.[4]
Memil-muk is most commonly eaten as memil-muk-muchim (Script error: No such module "Lang".; "buckwheat jelly salad"), a banchan (side dish) in which chunks of memil-muk are mixed with chopped kimchi, ground toasted sesame seeds and soy sauce.[1][2] In Gangwon Province, memil-muk is used in jesa (ancestral rites) for deceased ancestors.[2] In summer, memil-muk-sabal (Script error: No such module "Lang".; "cold buckwheat jelly soup") is made with cold kimchi broth, while in winter, memil-muk is served in hot jangguk (soy sauce-based beef broth).[2]
In Yeongju, some houses are still made in the traditional way and eat muk-bap (Script error: No such module "Lang".Template:Category handler).[5]
In folklore
In ancient times, memil-muk was thought to be irresistible to dokkaebi (Korean goblins).[6]
Memil-muk is offered in dokkaebi-gut, a gut (shamanistic ritual performed by a mu shaman) for chasing away dokkaebi, which were believed to be the causes of contagious diseases.[7] Other rituals with similar purpose, such as dokkaebi-je, a jesa (Confucian ritual, held in households), and dokkaebi-gosa, a gosa (shamanistic or Buddhist household ritual, held in households), also include the offering of memil-muk.[7]
Gallery
-
Memil-muk-muchim (buckwheat jelly salad)
-
Memil-muk-sabal (cold buckwheat jelly soup)
-
Blocks of memil-muk (buckwheat jelly)
See also
- Dotori-muk, acorn jelly
- Nokdu-muk, mung bean jelly
- Konnyaku, Japanese konjac jelly
- List of buckwheat dishes
References
<templatestyles src="Reflist/styles.css" />
- ↑ a b c d Script error: No such module "citation/CS1".
- ↑ a b c d Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ a b c d e Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ a b Script error: No such module "citation/CS1".
Script error: No such module "Check for unknown parameters".