| Muk | |
 A plate of dotori-muk-muchim | |
| Korean name | |
|---|---|
| Hangul | 묵 |
| Revised Romanization | muk |
| McCune–Reischauer | muk |
Muk is a Korean food made from grains,beans,or nut starch such as buckwheat,sesame,and acorns and has a jelly-like consistency. Muk has little flavor on its own,so muk dishes are seasoned with soy sauce,sesame oil,chopped scallions,crumbled gim ,and chili pepper powder,and mixed with various vegetables. [1]
There are several types of muk: [2]
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Mak-guksu (막국수) or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.
Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Dotori-muk (Korean: 도토리묵) or acorn jelly is a Korean dish. It is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotori-muk. The practice of making dotori-muk originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food. Dotori-muk does not spoil easily, so it was used as a lunch food when traveling a long way.
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."
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Tangpyeong-chae or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.
Namul refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul, and spring vegetables are called bom-namul. On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in hanja character. Preparations with noodles are relatively simple and dates back to around 6000 BCE to 5000 BCE in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk, naengmyeon, bibim guksu, kalguksu, kongguksu among others. In royal court, baekmyeon consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi and beef brisk broth, was eaten in court during summer.
Eo-mandu is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban. It was often served at summer birthday tables for elder family members. It is commonly eaten during Buddha's Birthday.
Jokpyeon (Korean: 족편) is a dish in Korean cuisine prepared by boiling cow's trotters and other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled. The dish largely depends on cow's trotters, which explains its name that consists of jok and pyeon. Jokpyeon is sometimes classified as muk, a Korean jelly category made from grain starch, due to the similar appearance and characteristics.
Andong-jjimdak (Korean: 안동찜닭) is a variety of jjim, which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang based sauce. The name literally means "steamed chicken of Andong."
Gejang (Korean: 게장) or gejeot (게젓) is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean. The crab selected for Gejang dish are mostly female crab with eggs. Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called ganjang-gejang (Korean: 간장게장) these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea. "Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder.
Liangfen, also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.
Mu or Korean radish is a variety of white radish with a firm crunchy texture.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
