Misplaced Pages

Memil-muk: Difference between revisions

Article snapshot taken from[REDACTED] with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively
← Previous editContent deleted Content addedVisualWikitext
Revision as of 18:36, 22 October 2017 editGlrx (talk | contribs)Extended confirmed users, Pending changes reviewers, Rollbackers29,700 edits Undid revision 803747006 by Murtaza abbbas khan (talk)← Previous edit Latest revision as of 15:26, 11 August 2024 edit undoRodRabelo7 (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, Pending changes reviewers, Rollbackers113,186 editsm deprecated 
(29 intermediate revisions by 22 users not shown)
Line 1: Line 1:
{{Short description|Korean buckwheat jelly}}
{{Copy edit|date=June 2017}}
{{Italic title}}
{{pp-pc1}}
{{Infobox food {{Infobox food
| name = ''Memil-muk'' | name = ''Memil-muk''
Line 33: Line 35:
| rr = memil-muk | rr = memil-muk
| mr = memil-muk | mr = memil-muk
| koreanipa = {{IPA-ko|me.mil.muk̚|}} | koreanipa = {{IPA|ko|me.mil.muk̚|}}
}} }}
'''''Memil-muk''''' ({{Korean|hangul=메밀묵|labels=no}}) or '''buckwheat jelly''' is a light gray-brown '']'' (jelly) made from ] ].<ref name="Koo">{{Cite news|url=http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English|title=Muk : A Refreshing Taste to Whet the Appetite|last=Koo|first=Chun-sur|date=Autumn 2003|work=]|access-date=4 February 2012|issue=3|volume=17}}</ref> It is commonly served as '']'' (a side dish accompanying rice) as well as '']'' (food accompanying alcoholic drinks). In post-war Korea during the mid-to late-20th century, ''memil-muk'' along with '']'' (glutinous rice cakes) was widely served as '']'' (late-night snack) by street vendors.<ref name="Koo" /><ref name="Jeong">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0068021|title=memil-muk|last=정|first=혜경|website=]|publisher=]|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref><ref>{{Cite news|url=http://www.koreatimes.co.kr/www/news/culture/2016/01/317_194782.html|title= Snack peddlers popular to Westerners in 19th century|last=Neff|first=Robert|date=6 January 2016|work=]|access-date=19 June 2017}}</ref> In modern times, it has seen popularity as a diet food.<ref name="Koo" /> '''''Memil-muk''''' ({{Korean|hangul=메밀묵|labels=no}}) or '''buckwheat jelly''' is a light gray-brown '']'' (jelly) made from ] ].<ref name="Koo">{{Cite news|url=http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English|title=Muk : A Refreshing Taste to Whet the Appetite|last=Koo|first=Chun-sur|date=Autumn 2003|work=]|access-date=4 February 2012|issue=3|volume=17|archive-url=https://web.archive.org/web/20170831040301/http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English|archive-date=31 August 2017|url-status=dead}}</ref> It is commonly served as '']'' (a side dish accompanying rice) as well as '']'' (food accompanying alcoholic drinks).
In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with '']'' (glutinous rice cakes) was widely served as '']'' (late-night snack) by street vendors.<ref name="Koo" /><ref name="Jeong">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0068021|title=memil-muk|last=정|first=혜경|website=]|publisher=]|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref><ref>{{Cite news|url=https://www.koreatimes.co.kr/www/news/culture/2016/01/317_194782.html|title= Snack peddlers popular to Westerners in 19th century|last=Neff|first=Robert|date=6 January 2016|work=]|access-date=19 June 2017}}</ref> In modern times, it is popular as a diet food.<ref name="Koo" />


Along with other buckwheat dishes, it is a local specialty of ], especially ] in ].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813193|title=memil-muk|website=]|publisher=]|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref> Along with other buckwheat dishes, it is a local specialty of ], especially ] in ].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813193|title=memil-muk|website=]|publisher=]|language=ko|script-title=ko:메밀묵|access-date=19 June 2017}}</ref>


== Preparation == == Preparation ==
Unhulled whole buckwheat grains are soaked in water to reduce bitterness. Soaked grains are then ground in '']'' (millstone) and subsequently passed through a sieve.<ref name="Doo" /> The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers.<ref name="Doo" /> The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled mung bean starch, is boiled with constant stirring.<ref name="Doo" /> When cooled, the mixture sets to form a jelly-like substance, '']''.<ref name="Doo" /> Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in '']'' (millstone) and sieved.<ref name="Doo" /> The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers.<ref name="Doo" /> The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled with constant stirring.<ref name="Doo" /> When cooled, the mixture sets to form a jelly-like substance, '']''.<ref name="Doo" />


''Memil-muk'' is most commonly eaten as ''memil-muk-muchim'' ({{lang|ko|메밀묵무침}}; "buckwheat jelly salad"), a '']'' (side dish) in which chunks of ''memil-muk'' are mixed with chopped ], ground toasted ] seeds and ].<ref name="Koo" /><ref name="Jeong" /> In Gwangwon Province, ''memil-muk'' is also used in ''jesa'' (ancestral rites) for deceased (grand-)parents.<ref name="Jeong" /> In summer, ''memil-muk-sabal'' ({{lang|ko|메밀묵사발}}; "cold buckwheat jelly soup") is made with cold kimchi broth, while in winter, ''memil-muk'' is served in hot '']'' (soy sauce-based beef broth).<ref name="Jeong" /> ''Memil-muk'' is most commonly eaten as ''memil-muk-muchim'' ({{lang|ko|메밀묵무침}}; "buckwheat jelly salad"), a '']'' (side dish) in which chunks of ''memil-muk'' are mixed with chopped ], ground toasted ] seeds and ].<ref name="Koo" /><ref name="Jeong" /> In Gangwon Province, ''memil-muk'' is used in ''jesa'' (ancestral rites) for deceased ancestors.<ref name="Jeong" /> In summer, ''memil-muk-sabal'' ({{lang|ko|메밀묵사발}}; "cold buckwheat jelly soup") is made with cold kimchi broth, while in winter, ''memil-muk'' is served in hot ''jangguk'' (soy sauce-based beef broth).<ref name="Jeong" />

In ], some houses are still made in the traditional way and eat Muk-bap(묵밥).<ref>{{Cite web|url=http://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=872482&gotoPage=3&areaCode=&listType=|title=묵밥|website=korean.visitkorea.or.kr|language=ko|access-date=2018-04-21}}</ref>


== In folklore == == In folklore ==
In ancient times, ''memil-muk'' was thought to be irresistible to '']'' (Korean goblins).<ref>{{Cite news|url=http://www.honolulumagazine.com/Honolulu-Magazine/October-2014/Friday-Frights-A-Local-Ghoul-Glossary/|title=Friday Frights: A Local Ghoul Glossary|last=Jones|first=Brooke|date=28 October 2016|work=]|access-date=19 June 2017}}</ref> In ancient times, ''memil-muk'' was thought to be irresistible to '']'' (Korean goblins).<ref>{{Cite news|url=http://www.honolulumagazine.com/Honolulu-Magazine/October-2014/Friday-Frights-A-Local-Ghoul-Glossary/|title=Friday Frights: A Local Ghoul Glossary|last=Jones|first=Brooke|date=28 October 2016|work=]|access-date=19 June 2017}}</ref>


''Memil-muk'' is offered in ''dokkaebi-gut'', a '']'' (shamanistic ritual performed by a '']'' shaman) for chasing away ''dokkaebi'', that were believed to be the causes of contagious diseases.<ref name="Kim">{{Cite web|url=http://folkency.nfm.go.kr/en/topic/GoblinRitual/1970|title=Dokkaebigut|last=Kim|first=Jongdae|website=]|publisher=]|script-title=ko:도깨비굿|trans-title=Goblin Ritual|access-date=19 June 2017}}</ref> Other rituals with similar purpose, such as ''dokkaebi-je'', a '']'' (Confucian ritual, held in households), and ''dokkaebi-gosa'', a '']'' (shamanistic or Buddhist household ritual, held in households), also include the offering of ''memil-muk''.<ref name="Kim" /> ''Memil-muk'' is offered in ''dokkaebi-gut'', a '']'' (shamanistic ritual performed by a '']'' shaman) for chasing away ''dokkaebi'', which were believed to be the causes of contagious diseases.<ref name="Kim">{{Cite web|url=http://folkency.nfm.go.kr/en/topic/GoblinRitual/1970|title=Dokkaebigut|last=Kim|first=Jongdae|website=]|publisher=]|script-title=ko:도깨비굿|trans-title=Goblin Ritual|access-date=19 June 2017}}</ref> Other rituals with similar purpose, such as ''dokkaebi-je'', a '']'' (Confucian ritual, held in households), and ''dokkaebi-gosa'', a '']'' (shamanistic or Buddhist household ritual, held in households), also include the offering of ''memil-muk''.<ref name="Kim" />


== In popular culture == == In popular culture ==
In the ] '']'', the use of ''memil-muk'' to call on '']'' is an important plot device.{{Citation needed|date=December 2008}} In the ] ''Dokebi Bride'', the use of ''memil-muk'' to call on '']'' is an important plot device.{{Citation needed|date=December 2008}}


== Gallery == == Gallery ==
<gallery widths=200 heights=150> <gallery widths="200" heights="150">
Korean buckwheat jelly-Memilmuk muchim-01.jpg|''Memil-muk-muchim'' (buckwheat jelly salad) Korean buckwheat jelly-Memilmuk muchim-01.jpg|''Memil-muk-muchim'' (buckwheat jelly salad)
Korean buckwheat jelly-Memil muksabal-01.jpg|''Memil-muk-sabal'' (cold buckwheat jelly soup) Korean buckwheat jelly-Memil muksabal-01.jpg|''Memil-muk-sabal'' (cold buckwheat jelly soup)
Line 60: Line 66:


== See also == == See also ==
⚫ {{Commons category}}
* '']'', acorn jelly * '']'', acorn jelly
* '']'', mung bean jelly * '']'', mung bean jelly
* '']'', Japanese konjac jelly * '']'', Japanese konjac jelly
* ]


== References == == References ==
⚫ {{Commons category}}
{{Reflist|30em}} {{Reflist|30em}}


] ]
] ]

{{Korea-cuisine-stub}}

Latest revision as of 15:26, 11 August 2024

Korean buckwheat jelly

Memil-muk
Alternative namesBuckwheat jelly
TypeMuk
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsBuckwheat starch
Korean name
Hangul메밀묵
Revised Romanizationmemil-muk
McCune–Reischauermemil-muk
IPA[me.mil.muk̚]

Memil-muk (메밀묵) or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. 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. In modern times, it is popular as a diet food.

Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County.

Preparation

Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in maetdol (millstone) and sieved. The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers. The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled with constant stirring. When cooled, the mixture sets to form a jelly-like substance, muk.

Memil-muk is most commonly eaten as memil-muk-muchim (메밀묵무침; "buckwheat jelly salad"), a banchan (side dish) in which chunks of memil-muk are mixed with chopped kimchi, ground toasted sesame seeds and soy sauce. In Gangwon Province, memil-muk is used in jesa (ancestral rites) for deceased ancestors. In summer, memil-muk-sabal (메밀묵사발; "cold buckwheat jelly soup") is made with cold kimchi broth, while in winter, memil-muk is served in hot jangguk (soy sauce-based beef broth).

In Yeongju, some houses are still made in the traditional way and eat Muk-bap(묵밥).

In folklore

In ancient times, memil-muk was thought to be irresistible to dokkaebi (Korean goblins).

Memil-muk is offered in dokkaebi-gut, a gut (shamanistic ritual performed by a mu shaman) for chasing away dokkaebi, which were believed to be the causes of contagious diseases. Other rituals with similar purpose, such as dokkaebi-je, a jesa (Confucian ritual, held in households), and dokkaebi-gosa, a gosa (shamanistic or Buddhist household ritual, held in households), also include the offering of memil-muk.

In popular culture

In the manhwa Dokebi Bride, the use of memil-muk to call on dokebi is an important plot device.

Gallery

  • Memil-muk-muchim (buckwheat jelly salad) Memil-muk-muchim (buckwheat jelly salad)
  • Memil-muk-sabal (cold buckwheat jelly soup) Memil-muk-sabal (cold buckwheat jelly soup)
  • Blocks of memil-muk (buckwheat jelly) Blocks of memil-muk (buckwheat jelly)

See also

References

  1. ^ 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.
  2. ^ 정, 혜경. "memil-muk" 메밀묵. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 19 June 2017.
  3. Neff, Robert (6 January 2016). "[Joseon Images] Snack peddlers popular to Westerners in 19th century". The Korea Times. Retrieved 19 June 2017.
  4. ^ "memil-muk" 메밀묵. Doopedia (in Korean). Doosan Corporation. Retrieved 19 June 2017.
  5. "묵밥". korean.visitkorea.or.kr (in Korean). Retrieved 2018-04-21.
  6. Jones, Brooke (28 October 2016). "Friday Frights: A Local Ghoul Glossary". Honolulu. Retrieved 19 June 2017.
  7. ^ Kim, Jongdae. "Dokkaebigut" 도깨비굿 [Goblin Ritual]. Encyclopedia of Korean Folk Culture. National Folk Museum of Korea. Retrieved 19 June 2017.
Categories:
Memil-muk: Difference between revisions Add topic