Memil-muk
Korean buckwheat jelly / From Wikipedia, the free encyclopedia
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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).
Quick Facts Alternative names, Type ...
Alternative names | Buckwheat jelly |
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Type | Muk |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Buckwheat starch |
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Quick Facts Hangul, Revised Romanization ...
Korean name | |
Hangul | 메밀묵 |
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Revised Romanization | memil-muk |
McCune–Reischauer | memil-muk |
IPA | [me.mil.muk̚] |
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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]