{{Short description|Korean buckwheat jelly}} {{Italic title}} {{Infobox food | name = ''Memil-muk'' | image = Memil-muk.jpg | caption = | alternate_name = Buckwheat jelly | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = ''Muk'' | course = | served = | main_ingredient = Buckwheat starch | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 메밀묵 | ipa = {{IPA|ko|me.mil.muk̚|}} }} }} '''''Memil-muk''''' ({{Korean|hangul=메밀묵}}) or '''buckwheat jelly''' is a light gray-brown ''muk'' (jelly) made from buckwheat starch.<ref name="Koo">{{Cite news|url=http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English|title=Muk : A Refreshing Taste to Whet the Appetite|last=Koo|first=Chun-sur|date=Autumn 2003|work=Koreana|access-date=4 February 2012|issue=3|volume=17|archive-url=https://web.archive.org/web/20170831040301/http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English|archive-date=31 August 2017|url-status=dead}}</ref> It is commonly served as ''banchan'' (a side dish accompanying rice) as well as ''anju'' (food accompanying alcoholic drinks).
In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with ''chapssal-tteok'' (glutinous rice cakes) was widely served as ''yasik'' (late-night snack) by street vendors.<ref name="Koo" /><ref name="Jeong">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0068021|title=memil-muk|last=정|first=혜경|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref><ref>{{Cite news|url=https://www.koreatimes.co.kr/www/news/culture/2016/01/317_194782.html|title=[Joseon Images] Snack peddlers popular to Westerners in 19th century|last=Neff|first=Robert|date=6 January 2016|work=The Korea Times|access-date=19 June 2017}}</ref> In modern times, it is popular as a diet food.<ref name="Koo" />
Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong-myeon in Pyeongchang County.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813193|title=memil-muk|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref>
== Preparation == Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in ''maetdol'' (millstone) and sieved.<ref name="Doo" /> The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers.<ref name="Doo" /> The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled with constant stirring.<ref name="Doo" /> When cooled, the mixture sets to form a jelly-like substance, ''muk''.<ref name="Doo" />
''Memil-muk'' is most commonly eaten as ''memil-muk-muchim'' ({{lang|ko|메밀묵무침}}; "buckwheat jelly salad"), a ''banchan'' (side dish) in which chunks of ''memil-muk'' are mixed with chopped kimchi, ground toasted sesame seeds and soy sauce.<ref name="Koo" /><ref name="Jeong" /> In Gangwon Province, ''memil-muk'' is used in ''jesa'' (ancestral rites) for deceased ancestors.<ref name="Jeong" /> In summer, ''memil-muk-sabal'' ({{lang|ko|메밀묵사발}}; "cold buckwheat jelly soup") is made with cold kimchi broth, while in winter, ''memil-muk'' is served in hot ''jangguk'' (soy sauce-based beef broth).<ref name="Jeong" />
In Yeongju, some houses are still made in the traditional way and eat ''muk-bap'' ({{Korean|hangul=묵밥|labels=no}}).<ref>{{Cite web|url=http://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=872482&gotoPage=3&areaCode=&listType=|script-title=ko:묵밥|website=VisitKorea.or.kr|language=ko|access-date=2018-04-21}}</ref>
== In folklore == In ancient times, ''memil-muk'' was thought to be irresistible to ''dokkaebi'' (Korean goblins).<ref>{{Cite news|url=http://www.honolulumagazine.com/Honolulu-Magazine/October-2014/Friday-Frights-A-Local-Ghoul-Glossary/|title=Friday Frights: A Local Ghoul Glossary|last=Jones|first=Brooke|date=28 October 2016|work=Honolulu|access-date=19 June 2017}}</ref>
''Memil-muk'' is offered in ''dokkaebi-gut'', a ''gut'' (shamanistic ritual performed by a ''mu'' shaman) for chasing away ''dokkaebi'', which were believed to be the causes of contagious diseases.<ref name="Kim">{{Cite web|url=http://folkency.nfm.go.kr/en/topic/GoblinRitual/1970|title=Dokkaebigut|last=Kim|first=Jongdae|website=Encyclopedia of Korean Folk Culture|publisher=National Folk Museum of Korea|script-title=ko:도깨비굿|trans-title=Goblin Ritual|access-date=19 June 2017}}</ref> Other rituals with similar purpose, such as ''dokkaebi-je'', a ''jesa'' (Confucian ritual, held in households), and ''dokkaebi-gosa'', a ''gosa'' (shamanistic or Buddhist household ritual, held in households), also include the offering of ''memil-muk''.<ref name="Kim" />
== Gallery == <gallery widths="200" heights="150"> Korean buckwheat jelly-Memilmuk muchim-01.jpg|''Memil-muk-muchim'' (buckwheat jelly salad) Korean buckwheat jelly-Memil muksabal-01.jpg|''Memil-muk-sabal'' (cold buckwheat jelly soup) Korean buckwheat jelly-Memilmuk-01.jpg|Blocks of ''memil-muk'' (buckwheat jelly) </gallery>
== See also == * ''Dotori-muk'', acorn jelly * ''Nokdu-muk'', mung bean jelly * ''Konnyaku'', Japanese konjac jelly * List of buckwheat dishes
== References == {{Commons category}} {{Reflist|30em}}
Category:Buckwheat dishes Category:Muk (food)