Muk (food)

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For the other uses, see Muk (disambiguation).
Muk
Korean acorn jelly-Dotorimuk-03.jpg
A plate of dotorimuk muchim
Korean name
Hangul
Revised Romanization muk
McCune–Reischauer muk

Muk or mook is Korean cuisine made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim (Korean laver), and chili pepper powder, and mixed with various vegetables.[1]

Types[edit]

There are several types of muk:[2]

Muk dishes[edit]

Memil muksabal
  • Mukmuchim (묵무침), muk dish seasoned with ganjang (Korean soy sauce), sesame or perilla oil, finely chopped green onions, sesame seeds, and red chili pepper powder. It can be mixed with sliced or shredded cucumber, and leaf vegetables, such as chopped lettuce, cabbage or napa cabbage. The dish can also be served with only crumbled gim (Korean laver) added as a garnish.[4]
  • Tangpyeongchae (탕평채), made with thinly sliced nokdumuk, beef, vegetables, and seaweed.[5]
  • Mukbokkeum (묵볶음), a stir-fried muk dish.[1]
  • Mukjangajji (묵장아찌), marinated muk in ganjang[6]
  • Mukjeonyueo (묵전유어) or mukjeon (묵전), made by pan-frying sliced muk that has been coated with mung bean starch.[7]
  • Muksabal (묵사발) or also called mukbap (묵밥), cold soup made with muk and sliced vegetables.[8]

See also[edit]

References[edit]

  1. ^ a b (Korean) Muk at Encyclopedia of Korean Culture
  2. ^ (Korean) Muk at Britannica Korea
  3. ^ "황포묵(노랑청포묵)" (in koreai). RDA. Retrieved 2013-04-12. 
  4. ^ (Korean) Dotori mukmuchim at Doosan Encyclopedia
  5. ^ (Korean) Tangpyeongchae at Encyclopedia of Korean Culture
  6. ^ (Korean) Mukjangajji at Doosan Encyclopedia
  7. ^ (Korean) Muk jeon at Doosan Encyclopedia
  8. ^ (Korean) Muksabal, The Academy of Korean Studies

External links[edit]