Nokdu-muk

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Bean Jelly / Nokdu-muk
Korean.food-Cheongpomuk-01.jpg
Cheongpo-muk
TypeMuk
Place of origin
Main ingredientsMung bean
VariationsCheongpo-muk, hwangpo-muk
Similar dishesLiangfen
Mung bean jelly
Hangul
녹두묵
Hanja
綠豆-
Revised Romanizationnokdu-muk
McCune–Reischauernoktu-muk
IPA[nok̚.t͈u.muk̚]
Clear mung bean jelly
Hangul
청포묵
Hanja
淸泡-
Revised Romanizationcheongpo-muk
McCune–Reischauerch'ŏngp'o-muk
IPA[tɕʰʌŋ.pʰo.muk̚]
Yellow mung bean jelly
Hangul
황포묵
Hanja
黃泡-
Revised Romanizationhwangpo-muk
McCune–Reischauerhwangp'o-muk
IPA[hwaŋ.pʰo.muk̚]

Nokdu-muk (녹두묵, 綠豆- ; "mung bean jelly",[1]) is a Korean muk, or jelly, made from mung bean starch. The dish originated from China, and the record of its existence dates back to as early as the Northern Song Dynasty (Chinese: 北宋; 4 February 960 – 20 March 1127) in the City of Bianliang (today's Kaifeng in Henan Province of China), from a poem by Meng Yuanlao (Chinese: 孟元老). It is made out of Chinese mesona herb, rice, sweet potato, or peas, and usually served with soy sauce, vinegar, or chili oil. Since then, there have been many variants of the dish, including at least twenty-three different ones across China and more oversea. In its most commonly encountered form in Korea, 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.[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]

  • Hwangpo-muk (bottom left) in bibimbap

  • Cheongpo-muk as banchan

  • Cheongpo-muk-muchim (mung bean jelly salad)

See also[]

References[]

  1. ^ (in Korean) Nokdumuk (녹두묵) Archived 2011-07-14 at the Wayback Machine at Nate Korean-English Dictionary
  2. ^ (in Korean) Nokdumuk (녹두묵) Archived 2008-09-27 at the Wayback Machine at Doosan Encyclopedia
  3. ^ (in Korean) Tangpyeongchae[permanent dead link] at Doosan Encyclopedia
  4. ^ (in 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. ^ (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[]

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