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Nokdu-muk
Type	Muk
Place of origin	Korea
Main ingredients	Mung bean
Variations	Cheongpo-muk, hwangpo-muk
Similar dishes	Liangfen
Media: Nokdu-muk

Clear mung bean jelly
Mung bean jelly
Hangul	녹두묵
Hanja	綠豆묵
Revised Romanization	nokdu-muk
McCune–Reischauer	noktu-muk
IPA	[nok̚.t͈u.muk̚]
Hangul	청포묵
Hanja	淸泡묵
Revised Romanization	cheongpo-muk
McCune–Reischauer	ch'ŏngp'o-muk
IPA	[tɕʰʌŋ.pʰo.muk̚]
Yellow mung bean jelly
Hangul	황포묵
Hanja	黃泡묵
Revised Romanization	hwangpo-muk
McCune–Reischauer	hwangp'o-muk
IPA	[hwaŋ.pʰo.muk̚]

Nokdu-muk (Korean: 녹두묵; lit. 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, 淸泡-), 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.

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.^[3] 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.

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).^[4]

Hwangpo-muk (bottom left) in bibimbap
Cheongpo-muk as banchan
Cheongpo-muk-muchim (mung bean jelly salad)

References

^ (in Korean) Nokdumuk (녹두묵) Archived 2011-07-14 at the Wayback Machine at Nate Korean-English Dictionary
^ (in Korean) Nokdumuk (녹두묵) Archived 2008-09-27 at the Wayback Machine at Doosan Encyclopedia
^ (in Korean) Nokdumuk at Doosan Encyclopedia
^ (in 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

Wikimedia Commons has media related to Cheongpomuk.

Wikimedia Commons has media related to Hwangpomuk.

Mung bean jelly
Hwangpomuk photo^{[permanent dead link‍]} (fourth from top)
Muk: A Refreshing Taste to Whet the Appetite

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