Nokdu-muk ( Nokdumuk (녹두묵) at Nate Korean-English Dictionary) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (), 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." Nokdumuk (녹두묵) at Doosan Encyclopedia
Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (). 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 () or norang-muk () is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia. Nokdumuk at Doosan Encyclopedia 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 (). Huh Young-man (허영만), Daehanminguk Shikgaek Recipes 1 (대한민국 식객요리 1) p137, Gimm-Young Publishers, Inc.(김영사), Seoul, 2008.
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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
External links
Mung bean jelly Hwangpomuk photo (fourth from top) Muk: A Refreshing Taste to Whet the Appetite