{{Short description|Korean mung bean jelly}} {{Italic title}} {{Infobox food | name = Nokdu-muk | image = Korean.food-Cheongpomuk-01.jpg | caption = ''Cheongpo-muk'' | alternate_name = | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Muk | course = | served = | main_ingredient = Mung bean | minor_ingredient = | variations = ''Cheongpo-muk'', ''hwangpo-muk'' | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = ''Liangfen'' | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 녹두묵 | hanja = 綠豆묵 | ipa = {{IPA|ko|nok̚.t͈u.muk̚|}} | lk1 = Clear mung bean jelly | hangul1 = 청포묵 | hanja1 = 淸泡묵 | ipa1 = {{IPA|ko|tɕʰʌŋ.pʰo.muk̚|}} | lk2 = Yellow mung bean jelly | hangul2 = 황포묵 | hanja2 = 黃泡묵 | ipa2 = {{IPA|ko|hwaŋ.pʰo.muk̚|}} }} }}
'''''Nokdu-muk''''' ({{Korean|hangul=녹두묵|lit=mung bean jelly}}<ref>{{in lang|ko}} [http://engdic.nate.com/dicsearch/view.html?i=531535 Nokdumuk (녹두묵)] {{webarchive|url=https://web.archive.org/web/20110714155450/http://engdic.nate.com/dicsearch/view.html?i=531535 |date=2011-07-14 }} at Nate Korean-English Dictionary</ref>) is a Korean ''muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called '''''cheongpo-muk''''' ({{Korean|hangul=청포묵|hanja=淸泡묵|labels=no}}), 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."<ref name="Doosan">{{in lang|ko}} [http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550 Nokdumuk (녹두묵)] {{webarchive|url=https://web.archive.org/web/20080927210542/http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550 |date=2008-09-27 }} at Doosan Encyclopedia</ref>
''Nokdu-muk'' is usually served cold, usually as the ''banchan'' (side dish) ''nokdu-muk-muchim'' ({{Korean|hangul=녹두묵무침|labels=no}}). 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.
'''''Hwangpo-muk''''' ({{Korean|hangul=황포묵|labels=no}}) or '''norang-muk''' ({{Korean|hangul=노랑묵|labels=no}}) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia.<ref>{{in lang|ko}} [http://100.naver.com/100.nhn?docid=798550 Nokdumuk] at Doosan Encyclopedia</ref> This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in North Jeolla Province), where it is a common ingredient of Jeonju-style ''bibimbap''.
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'' ({{korean|황포묵무침|labels=no}}).<ref>{{in lang|ko}} 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}}</ref>
== Gallery == <gallery> Korean cuisine-Jeonju bibimbap-02.jpg|''Hwangpo-muk'' (bottom left) in bibimbap Korean mung bean jelly-Cheongpomuk-01.jpg|''Cheongpo-muk'' as ''banchan'' Cheongpo-muk-muchim.jpg|''Cheongpo-muk-muchim'' (mung bean jelly salad) </gallery>
== See also == * ''Dotori-muk'' – acorn jelly * Korean cuisine * ''Laping'' – mung bean jelly from Tibet * ''Liangfen'' – mung bean jelly from North China * ''Memil-muk'' – buckwheat jelly
==References== {{Reflist}}
==External links==
* {{Commons category-inline|Nokdumuk}} * {{Commons category-inline|Cheongpomuk}} * {{Commons category-inline|Hwangpomuk}} *[https://web.archive.org/web/20051108231315/http://tour.jeonju.go.kr/board/en/board_view.asp?board_id=intro30_60&id=42&no=9&page=1 Mung bean jelly] *[http://blogbbs1.media.daum.net/griffin/do/blognews/life/read?bbsId=B0005&articleId=9914&pageIndex=1&searchKey=&searchValue= ''Hwangpomuk'' photo]{{dead link|date=February 2018 |bot=InternetArchiveBot |fix-attempted=yes }} (fourth from top) *[https://web.archive.org/web/20120204185301/http://www.clickkorea.org/Food/foodView.asp?idx=20&page=1&menubar=4 Muk: A Refreshing Taste to Whet the Appetite] {{Legume dishes}}
Category:Muk (food) Category:Mung bean dishes Category:Korean legume dishes