nokdu-muk
Sign in to saveAlso known as nokdumuk, cheongpo-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."
Wikidata facts
- Subclass of
- Muk
- Has part
- Vigna radiata
- Country of origin
- Korea
- Image
- Korean.food-Cheongpomuk-01.jpg
Show 2 more facts
- Commons category
- Nokdumuk
- native label
- 청포묵
via Wikidata · CC0
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Encyclopedic overview
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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 (side dish) nokdu-muk-muchim (). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar.
Excerpted from Wikipedia’s “nokdu-muk” article, available under the CC BY-SA 4.0 licence.