Nokdu-muk


Nokdu-muk is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk, 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."
Nokdu-muk is usually served cold, usually as the banchan nokdu-muk-muchim. 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 or norang-muk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia. This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju, where it is a common ingredient of Jeonju-style bibimbap.
As with other varieties of muk, hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim.