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Korean buckwheat jelly-Memilmuk muchim-01.jpg
Memil-muk-muchim (the memil-muk is the light grayish-brown cubes on the bottom)
Type Muk
Place of origin Korea
Main ingredients Buckwheat
Cookbook: Memil-muk  Media: Memil-muk
Korean name
Hangul 메밀묵
Revised Romanization memil-muk
McCune–Reischauer memil-muk
IPA [me̞.mil.muk̚]

Memil-muk (메밀묵) is a Korean food that is a variety of muk made from buckwheat starch, which has a jelly-like consistency. It is light gray-brown in color and is most commonly eaten as memilmuk muchim (메밀묵무침), a banchan (side dish) in which chunks of memilmuk are mixed with kimchi, ground sesame seeds, and soy sauce.

Memilmuk was a common treat in Korea during the mid-20th century, and is still widely served by South Korean street vendors and restaurants today. When drinking soju, memilmuk may also be served as an anju (side dish eaten while drinking alcoholic beverages).

Similar foods include nokdumuk and hwangpomuk, both of which are made from mung bean starch, and dotorimuk, which is made of acorn starch, as well as the Japanese konnyaku (konjac), which is made from the corm of Amorphophallus konjac.

Place in Korean folklore[edit]

From ancient times, memilmuk was thought to be irresistible to dokebi.

In popular culture[edit]

In the manhwa Dokebi Bride, the use of memilmuk to call on dokebi is an important plot device.[citation needed]


See also[edit]

External links[edit]