In Korean cuisine, muk () is a general term referring to all foods made by setting a thick slurries or liquids especially plant starch (e.g. tofu: kong-muk i.e. ), but also animal produce e.g. collagen and gelatin, or ground meat such as that of fishcakes ( eo-muk i.e. ).
Plant-based muk can be classified into starch gels such as amylose and amylopectin, polysaccharide physical gels such as agar and umu (seaweed), and fibrous alkali gels such as konjac (go-nyak).
Types There are several types of muk: Muk at Britannica Korea Dotori-muk (), made from acorn starch Memil-muk (), made from buckwheat starch Nokdu-muk (; also called 청포묵 cheongpo-muk), made from mung bean starch Hwangpo-muk (; also called 노랑묵 norang-muk), same as nokdu-muk above but colored yellow with gardenia seed pods Kkae-muk (), made from starch mixed with sesame seeds Olbanggae-muk (), made from water chestnuts
Muk dishes
Muk-muchim (), muk dish seasoned with ganjang (Korean soy sauce), sesame or perilla oil, finely chopped green onions, sesame seeds, and red chili powder. It can be mixed with sliced or shredded cucumber, and leaf vegetables, such as chopped lettuce, cabbage or napa cabbage. The dish can also be served with only crumbled gim (Korean nori) added as a garnish. Dotori mukmuchim at Doosan Encyclopedia Tangpyeong-chae (), made with thinly sliced nokdumuk, beef, vegetables, and seaweed. Tangpyeongchae at Encyclopedia of Korean Culture Muk-bokkeum (), a stir-fried muk dish. Muk at Encyclopedia of Korean Culture Muk-jangajji (), marinated muk in soy sauce Mukjangajji at Doosan Encyclopedia Muk-jeonyueo () or mukjeon (), made by pan-frying sliced muk that has been coated with mung bean starch. Muk jeon at Doosan Encyclopedia Muk-sabal () or also called mukbap (), cold soup made with muk and sliced vegetables. Muksabal, The Academy of Korean Studies
See also
Burmese tofu Jelly Jidou liangfen Konjac Laping Liangfen Liang pi Tangpyeong-chae
References
External links Muk recipe at Korea Times