Muk (food)
Muk or mook is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim (Korean nori), and chili pepper powder, and mixed with various vegetables.[1]
| Muk | |
 A plate of dotorimuk muchim | |
| Korean name | |
|---|---|
| Hangul | 묵 |
| Revised Romanization | muk |
| McCune–Reischauer | muk |
Types
There are several types of muk:[2]
- Dotorimuk (도토리묵), made from acorn starch
- Memilmuk (메밀묵), made from buckwheat starch
- Nokdumuk (녹두묵), made from mung bean starch
- Hwangpomuk (황포묵),(also called norangmuk), made from mung bean starch, and colored yellow with gardenia coloring[3]
- Kkaemuk (깨묵), made from sesame seeds
- Varieties of green pea muk,[4] cheongpo muk (청포묵) and hwangpo muk (황포묵).[5]
Muk dishes
Memil muksabal
- Mukmuchim (묵무침), muk dish seasoned with ganjang (Korean soy sauce), sesame or perilla oil, finely chopped green onions, sesame seeds, and red chili pepper powder. It can be mixed with sliced or shredded cucumber, and leaf vegetables, such as chopped lettuce, cabbage or napa cabbage. The dish can also be served with only crumbled gim (Korean nori) added as a garnish.[6]
- Tangpyeongchae (탕평채), made with thinly sliced nokdumuk, beef, vegetables, and seaweed.[7]
- Mukbokkeum (묵볶음), a stir-fried muk dish.[1]
- Mukjangajji (묵장아찌), marinated muk in ganjang[8]
- Mukjeonyueo (묵전유어) or mukjeon (묵전), made by pan-frying sliced muk that has been coated with mung bean starch.[9]
- Muksabal (묵사발) or also called mukbap (묵밥), cold soup made with muk and sliced vegetables.[10]
See also
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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References
- (in Korean) Muk Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture
- (in Korean) Muk at Britannica Korea
- 황포묵(노랑청포묵) (in Korean). RDA. Archived from the original on 2013-06-19. Retrieved 2013-04-12.
- VANBUSKIRK, M. D., J.D. (1923). "SOME COMMON KOREAN FOODS". Transactions. Royal Asiatic Society Korea Branch. XIV. Retrieved 8 July 2015.
- "Muk- Typical Korean Jelly Food". Digital Chosun. 2001. Archived from the original on July 12, 2015. Retrieved July 11, 2015.
- (in Korean) Dotori mukmuchim at Doosan Encyclopedia
- (in Korean) Tangpyeongchae Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture
- (in Korean) Mukjangajji at Doosan Encyclopedia
- (in Korean) Muk jeon at Doosan Encyclopedia
- (in Korean) Muksabal, The Academy of Korean Studies
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