Nokdu-muk

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Nokdu-muk
Korean.food-Cheongpomuk-01.jpg
Cheongpo-muk
Type Muk
Place of origin Korea
Main ingredients Mung bean
Variations Cheongpo-muk, hwangpo-muk
Similar dishes Liangfen
Cookbook: Nokdu-muk  Media: Nokdu-muk
Mung bean jelly
Hangul 녹두묵
Hanja 綠豆-
Revised Romanization nokdu-muk
McCune–Reischauer noktu-muk
IPA [nok̚.t͈u.muk̚]
Clear mung bean jelly
Hangul 청포묵
Hanja 淸泡-
Revised Romanization cheongpo-muk
McCune–Reischauer ch'ŏngp'o-muk
IPA [tɕʰʌŋ.pʰo.muk̚]
Yellow mung bean jelly
Hangul 황포묵
Hanja 黃泡-
Revised Romanization hwangpo-muk
McCune–Reischauer hwangp'o-muk
IPA [hwaŋ.pʰo.muk̚]

Nokdu-muk (녹두묵; "mung bean jelly",[1]) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (청포묵), 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."[2]

Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침). 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.[3]

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.[4] 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.[5]

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).[6]

See also[edit]

References[edit]

  1. ^ (Korean) Nokdumuk (녹두묵) at Nate Korean-English Dictionary
  2. ^ (Korean) Nokdumuk (녹두묵) at Doosan Encyclopedia
  3. ^ (Korean) Tangpyeongchae at Doosan Encyclopedia
  4. ^ (Korean) Nokdumuk at Doosan Encyclopedia
  5. ^ 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. [permanent dead link]
  6. ^ (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]