Hwangpomuk
Cheongpo-muk
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| Type | Muk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Mung bean |
| Variations | Cheongpo-muk, hwangpo-muk |
| Similar dishes | Liangfen |
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| 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",) 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."
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. 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.
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Wikipedia