Nokdumuk also spelled
noktumuk ("mung bean jelly", lit. "green bean jelly") is a Korean
mukMuk 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||-HI I RULL||-||}Mung bean , also known as green bean, mung, mongo, moong, moog dal , mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan...
starchStarch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.Starch is produced by all green plants as an energy store and is a major food source for humans....
. 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
gardeniaGardenia is a genus of about 250 species of flowering plants in the coffee family, Rubiaceae, native to the tropical and subtropical regions of Africa, southern Asia, Australasia and Oceania. Several species occur on Hawaii, where gardenias are known as nau or nānū.The genus was named by Carl...
, the
nokdumuk is called
hwangpomukHwangpomuk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from the addition of gardenia...
, which literally means "yellow froth jelly."
Nokdumuk is usually served cold, usually in the
banchan (side dish)
nokdumuk muchim (녹두묵무침).
Discussion
Ask a question about 'Nokdumuk' Start a new discussion about 'Nokdumuk' Answer questions from other users |
Nokdumuk also spelled
noktumuk ("mung bean jelly", lit. "green bean jelly") is a Korean
mukMuk 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||-HI I RULL||-||}Mung bean , also known as green bean, mung, mongo, moong, moog dal , mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan...
starchStarch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.Starch is produced by all green plants as an energy store and is a major food source for humans....
. 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
gardeniaGardenia is a genus of about 250 species of flowering plants in the coffee family, Rubiaceae, native to the tropical and subtropical regions of Africa, southern Asia, Australasia and Oceania. Several species occur on Hawaii, where gardenias are known as nau or nānū.The genus was named by Carl...
, the
nokdumuk is called
hwangpomukHwangpomuk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from the addition of gardenia...
, which literally means "yellow froth jelly."
Nokdumuk is usually served cold, usually in the
banchan (side dish)
nokdumuk muchim (녹두묵무침). As it has little flavor of its own,
nokdumuk is typically seasoned with
soy sauceSoy sauce , soya sauce or is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years...
and
vinegarVinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar and higher concentrations for pickling...
.
Nokdumuk is a common food for special occasions. It is often served at Korean weddings and other celebrations. In addition, it is used in offerings at Buddhist temples, where meat is forbidden. Nodumuk is also used as a main ingredient for making the Korean royal cuisine dish called
tangpyeongchaeTangpyeongchae is a Korean dish that was part of the Korean royal court cuisine. It is made with shredded nokdumuk , mung bean sprouts, watercress, red pepper, and seaweeds...
. It is made by mixing thinly shredded
nokdumuk, shredded and stir-fried beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil.
See also
- Dotorimuk
Dotorimuk 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 acornThe acorn, or oak nut, is the nut of the oak tree . 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
- Memilmuk
Memilmuk 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 buckwheatBuckwheat refers to plants in two genera of the dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Eriogonum. The crop plant, common buckwheat, is Fagopyrum esculentum. Tartary buckwheat or "bitter buckwheat" is also used as a crop, but it is much less common...
- Konjac
Konjac , also known as konjak, konjaku, devil's tongue, voodoo lily, snake palm, or elephant yam , is a plant of the genus Amorphophallus...
- a Japanese jelly
- Jidou liangfen
Jidou 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....
- a jelly from Yunnan, China
- Korean cuisine
Further reading