Nokdumuk
Encyclopedia
Nokdumuk also spelled noktumuk ("mung bean jelly", lit. "green bean jelly") is a Korean muk
, or jelly, made from mung bean
starch
. In its most commonly encountered form, it is also called cheongpomuk (청포묵, 묵), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia
, the nokdumuk is called hwangpomuk
, which literally means "yellow froth jelly."
Nokdumuk is usually served cold, usually as the banchan
(side dish) nokdumuk muchim (녹두묵무침). As it has little flavor of its own, nokdumuk is typically seasoned with soy sauce
and vinegar
.
Nokdumuk 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 tangpyeongchae
. It is made by mixing julienned nokdumuk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil
.
Muk (food)
Muk or mook is a generic term referring to Korean dishes made from grains, beans, or nut starch such as buckwheat, sesame, and acorns, which have a jelly-like consistency...
, or jelly, made from mung bean
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
starch
Starch
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
. In its most commonly encountered form, it is also called cheongpomuk (청포묵, 묵), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia
Gardenia
Gardenia is a genus of 142 species of flowering plants in the coffee family, Rubiaceae, native to the tropical and subtropical regions of Africa, southern Asia, Australasia and Oceania....
, the nokdumuk is called hwangpomuk
Hwangpomuk
Hwangpomuk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia...
, which literally means "yellow froth jelly."
Nokdumuk is usually served cold, usually as the banchan
Banchan
Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural....
(side dish) nokdumuk muchim (녹두묵무침). As it has little flavor of its own, nokdumuk is typically seasoned with soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
and vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
.
Nokdumuk 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 tangpyeongchae
Tangpyeongchae
Tangpyeongchae is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, watercress, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar,...
. It is made by mixing julienned nokdumuk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
.
See also
- TangpyeongchaeTangpyeongchaeTangpyeongchae is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, watercress, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar,...
- DotorimukDotorimukDotorimuk or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotorimuk...
- made from acornAcornThe acorn, or oak nut, is the nut of the oaks and their close relatives . It usually contains a single seed , enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns vary from 1–6 cm long and 0.8–4 cm broad...
s - MemilmukMemilmukMemilmuk 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 , a banchan in which chunks of memilmuk are mixed with kimchi, ground sesame seeds, and soy...
- made from buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"... - LiangfenLiangfenLiangfen is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai.Liangfen is generally white or off-white in color,...
- mung bean jelly from North China - Jidou liangfenJidou liangfenJidou liangfen is a traditional dish in the Yunnan cuisine of China, made from chickpeas. It is gelatinous in texture and greenish-gray in color, and served in blocks, either cold, fried, or boiled. The dish is particularly popular among the Naxi people, in the region of Lijiang.-External links:*...
- a jelly from Yunnan, China - KonjacKonjacKonjac , also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam , is a plant of the genus Amorphophallus...
- a Japanese jelly - Korean cuisine