 | |
| Alternative names | Buckwheat jelly |
|---|---|
| Type | Muk |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Buckwheat starch |
| Korean name | |
| Hangul | 메밀묵 |
|---|---|
| Revised Romanization | memil-muk |
| McCune–Reischauer | memil-muk |
| IPA | [me.mil.muk̚] |
Memil-muk (메밀묵) or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch.[1] It is commonly served as banchan (a side dish accompanying rice) as well as anju (food accompanying alcoholic drinks).
In post-war Korea, from the mid to late-20th century, memil-muk along with chapssal-tteok (glutinous rice cakes) was widely served as yasik (late-night snack) by street vendors.[1][2][3] In modern times, it is popular as a diet food.[1]
Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County.[4]
- ^ a b c Koo, Chun-sur (Autumn 2003). "Muk : A Refreshing Taste to Whet the Appetite". Koreana. Vol. 17, no. 3. Archived from the original on 31 August 2017. Retrieved 4 February 2012.
- ^ 정, 혜경. "memil-muk" 메밀묵. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 19 June 2017.
- ^ Neff, Robert (6 January 2016). "[Joseon Images] Snack peddlers popular to Westerners in 19th century". The Korea Times. Retrieved 19 June 2017.
- ^ "memil-muk" 메밀묵. Doopedia (in Korean). Doosan Corporation. Retrieved 19 June 2017.