memil-muk
Sign in to saveAlso known as buckwheat jelly
Memil-muk () or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. It is commonly served as banchan (a side dish accompanying rice) as well as anju (food accompanying alcoholic drinks).
Wikidata facts
- Subclass of
- Muk
- Has part
- buckwheat seed
- Country of origin
- Korea
- Image
- Korean buckwheat jelly-Memilmuk muchim-01.jpg
Show 3 more facts
- Commons category
- Memilmuk
- Revised Romanization
- memil-muk
- McCune–Reischauer romanization
- memil-muk
via Wikidata · CC0
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Encyclopedic overview
5 sectionsContents
- Preparation
- In folklore
- Gallery
- See also
- References
Memil-muk () or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. 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. In modern times, it is popular as a diet food.
Excerpted from Wikipedia’s “memil-muk” article, available under the CC BY-SA 4.0 licence.