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Nokdu-muk (Korean: 녹두묵; lit. mung bean jelly [1]) is a Korean muk, or jelly, made from mung bean starch.In its most commonly encountered form, it is also called cheongpo-muk (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color.
Barbecue comes with small bowls of banchan, ranging from pickled vegetables and bean sprouts to kimchi and steamed eggs. Add some sauce, such as ssamjang, a soybean and chili paste, or gochujang ...
Nokdu (Mung bean) is commonly used in Korean cuisine. Sukju namuls (Mung bean sprouts) are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called nokdujuk , which is eaten as a nutritional supplement and digestive aid, especially for ill patients. [ 35 ]
Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in sundae (Korean sausage). The name sukjunamul is a compound of Sukju and namul , of which the former derived from the name of Sin Sukju (1417–1475), one of the prominent Joseon scholars.
Bindae-tteok is made with mung bean batter with a filling made of bracken, pork, mung bean sprouts, and baechu-kimchi (napa cabbage kimchi). [1]To make the filling for bindae-tteok, soaked bracken is cut into short pieces, mixed with ground pork, and seasoned with soy sauce, chopped scallions, minced garlic, ground black pepper, and sesame oil. [1]
Sundae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing. [16] Hotteok (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment.
aehobak (애호박, Korean zucchini) bak (박, calabash) banga (방아, Korean mint) bangpung (방풍, coastal hogfennel) bean sprouts. kongnamul (콩나물, soybean sprout) sukjunamul (숙주나물, mung bean sprout) bireum (비름, edible amaranth) bomdong (봄동) buchu (부추, garlic chive) chamnamul (참나물, short-fruit pimpinella ...
Tangpyeong-chae [1] (탕평채, 蕩平菜) or mung bean jelly salad [1] is a Korean dish that was part of the Korean royal court cuisine.It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim.
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