Type Muk Main ingredients Mung bean Similar dishes Liangfen | Place of origin Korea Variations Hwangpo-muk | |
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Similar Tangpyeong‑chae, Muk, Dotori‑muk, Mung bean sprout, Naengguk | ||
Nokdu-muk (녹두묵; "mung bean jelly",) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (청포묵), 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 (녹두묵무침). 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.