Muk (food)
From Wikipedia, the free encyclopedia
- For the other uses, see Muk (disambiguation).
| Muk (food) | ||||||
|---|---|---|---|---|---|---|
 A bowl of nokdumuk |
||||||
| Korean name | ||||||
|
 |
Please help improve this article or section by expanding it. Further information might be found on the talk page or at requests for expansion. (February 2008) |
Muk is a type of jelly found in Korean cuisine.
There are several types of muk:
- Dotorimuk, made from acorn starch
- Memilmuk, made from buckwheat starch
- Nokdumuk, made from mung bean starch
- Hwangpomuk, made from mung bean starch, and colored yellow with gardenia coloring
- Norangmuk, made from mung bean starch and colored yellow
- Tangpyeongchae, made with thinly sliced nokdumuk, beef, vegetables, and seaweed.
[edit] See also
[edit] References
 |
This article on Korean cuisine is a stub. You can help by expanding it. |
