Hwangpo-muk
| Hwangpo-muk | |
 Bibimbap including hwangpomuk (bottom left) | |
| Korean name | |
|---|---|
| Hangul | 황포묵 |
| Hanja | |
| Revised Romanization | hwangpomuk |
| McCune–Reischauer | hwangp'omuk |
Hwangpomuk (also called norangmuk, 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
- Nokdumuk - made from mung beans (hangul: 녹두묵; hanja: 綠豆묵)
- Dotorimuk - made from acorns (hangul: 도토리묵)
- Memilmuk - made from buckwheat (hangul: 메밀묵)
See also
Notes
- ^ Template:Ko Nokdumuk at Doosan Encyclopedia
- ^ 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.
{{cite web}}: Cite has empty unknown parameter:|1=(help) [dead link] - ^ Template:Ko Huh Young-man (허영만), Daehanminguk Shikgaek Recipes 1 (대한민국 식객요리 1) p137, Gimm-Young Publishers,Inc.(김영사), Seoul, 2008. ISBN 9788934926375
External links
Wikimedia Commons has media related to Hwangpo-muk.
- Mung bean jelly
- Hwangpomuk photo (fourth from top)