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Korean cuisine-Jeonju bibimbap-02.jpg
Bibimbap including hwangpo-muk (bottom left)
Type Nokdu-muk
Place of origin Korea
Main ingredients Mung bean
Similar dishes Cheongpo-muk
Cookbook: Hwangpo-muk  Media: Hwangpo-muk
Korean name
Hangul 황포묵 / 노랑묵
Hanja 黃泡- / -
Revised Romanization hwangpo-muk / norang-muk
McCune–Reischauer hwangp'o-muk / norang-muk
IPA [hwaŋ.pʰo.muk̚] / [no.ɾaŋ.muk̚]

Hwangpo-muk (황포묵) or norang-muk (노랑묵) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia.[1] This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in the North Jeolla province), where it is a common ingredient of Jeonju-style bibimbap.[2]

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 (황포묵무침).[3]

Similar foods[edit]

See also[edit]


  1. ^ (Korean) Nokdumuk at Doosan Encyclopedia
  2. ^ Namwon: "남원시 (heading 3)". Korean Cultural Centers Federation website. Archived from the original on 2005-11-18. Retrieved 2006-05-08.  Jeonju: "Special". Yonhap Repere (Korean). Retrieved 2006-05-08. 
  3. ^ (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]