Nokdu-muk
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Nokdu-muk (Korean: Script error: No such module "Lang".; lit. mung bean jellyTemplate:Category handler[1]) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (Script error: No such module "Lang".; Script error: No such module "Lang".Template:Category handler), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly."[2]
Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (Script error: No such module "Lang".Template:Category handler). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar.
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 called tangpyeong-chae. It is made by mixing julienned nokdu-muk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil.
Hwangpo-muk (Script error: No such module "Lang".Template:Category handler) or norang-muk (Script error: No such module "Lang".Template:Category handler) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia.[3] This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in North Jeolla Province), where it is a common ingredient of Jeonju-style bibimbap.
As with other varieties of muk (Korean jelly), hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim (Script error: No such module "Lang".Template:Category handler).[4]
Gallery
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Hwangpo-muk (bottom left) in bibimbap
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Cheongpo-muk as banchan
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Cheongpo-muk-muchim (mung bean jelly salad)
See also
- Dotori-muk – acorn jelly
- Korean cuisine
- Laping – mung bean jelly from Tibet
- Liangfen – mung bean jelly from North China
- Memil-muk – buckwheat jelly
References
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- ↑ Template:In lang Nokdumuk (녹두묵) Template:Webarchive at Nate Korean-English Dictionary
- ↑ Template:In lang Nokdumuk (녹두묵) Template:Webarchive at Doosan Encyclopedia
- ↑ Template:In lang Nokdumuk at Doosan Encyclopedia
- ↑ Template:In lang Huh Young-man (허영만), Daehanminguk Shikgaek Recipes 1 (대한민국 식객요리 1) p137, Gimm-Young Publishers, Inc.(김영사), Seoul, 2008. Template:ISBN
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External links
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- Mung bean jelly
- Hwangpomuk photoScript error: No such module "Unsubst". (fourth from top)
- Muk: A Refreshing Taste to Whet the Appetite