| 词条 | Nokdu-muk |
| 释义 |
| name = Nokdu-muk | image = Korean.food-Cheongpomuk-01.jpg | caption = Cheongpo-muk | alternate_name = | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Muk | course = | served = | main_ingredient = Mung bean | minor_ingredient = | variations = Cheongpo-muk, hwangpo-muk | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = Liangfen | other = }}{{Infobox Korean name | title = Mung bean jelly | hangul = {{lang|ko|녹두묵}} | hanja = {{lang|ko-Hant|綠豆-}} | rr = nokdu-muk | mr = noktu-muk | koreanipa = {{IPA-ko|nok̚.t͈u.muk̚|}} | othername1 = Clear mung bean jelly | hangul1 = {{lang|ko|청포묵}} | hanja1 = {{lang|ko-Hant|淸泡-}} | rr1 = cheongpo-muk | mr1 = ch'ŏngp'o-muk | koreanipa1 = {{IPA-ko|tɕʰʌŋ.pʰo.muk̚|}} | othername2 = Yellow mung bean jelly | hangul2 = {{lang|ko|황포묵}} | hanja2 = {{lang|ko-Hant|黃泡-}} | rr2 = hwangpo-muk | mr2 = hwangp'o-muk | koreanipa2 = {{IPA-ko|hwaŋ.pʰo.muk̚|}} }}Nokdu-muk ({{Korean|hangul=녹두묵|labels=no}}; "mung bean jelly",[1]) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk ({{Korean|hangul=청포묵|labels=no}}), 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."[2] 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.[3]Hwangpo-muk ({{Korean|hangul=황포묵|labels=no}}) or norang-muk ({{Korean|hangul=노랑묵|labels=no}}) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia.[4] This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in the North Jeolla province), where it is a common ingredient of Jeonju-style bibimbap.[5]As with other varieties of muk (Korean jelly), hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim (황포묵무침).[6] See also
References1. ^{{ko}} Nokdumuk (녹두묵) {{webarchive|url=https://web.archive.org/web/20110714155450/http://engdic.nate.com/dicsearch/view.html?i=531535 |date=2011-07-14 }} at Nate Korean-English Dictionary 2. ^{{ko}} Nokdumuk (녹두묵) {{webarchive|url=https://web.archive.org/web/20080927210542/http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550 |date=2008-09-27 }} at Doosan Encyclopedia 3. ^{{ko}} Tangpyeongchae{{dead link|date=February 2018 |bot=InternetArchiveBot |fix-attempted=yes }} at Doosan Encyclopedia 4. ^{{ko}} Nokdumuk at Doosan Encyclopedia 5. ^Namwon: {{cite web|url=http://kccf.or.kr/cgi-bin/LC/CultureCont.cgi?no=166 |title=남원시 (heading 3) |work=Korean Cultural Centers Federation website |accessdate=2006-05-08 |archiveurl=https://web.archive.org/web/20051118080412/http://www.kccf.or.kr/cgi-bin/LC/CultureCont.cgi?no=166 |archivedate=2005-11-18 |deadurl=yes |df= }} Jeonju: {{cite web|title=Special |work=Yonhap Repere (Korean) |url=http://www.repere.co.kr/services/2339050000.html |accessdate=2006-05-08 |5= }}{{dead link|date=April 2017 |bot=InternetArchiveBot |fix-attempted=yes }} 6. ^{{ko}} Huh Young-man (허영만), Daehanminguk Shikgaek Recipes 1 (대한민국 식객요리 1) p137, Gimm-Young Publishers,Inc.(김영사), Seoul, 2008. {{ISBN|978-89-349-2637-5}} External links{{Commons category|Cheongpomuk}}{{Commons category|Hwangpomuk}}
2 : Muk (food)|Legume dishes |
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