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__NOTOC__ ''Memilmuk'' is a Korean food that is a variety of ''muk'' made from buckwheat starch, which has a jelly-like consistency. It is light gray-brown in color and is most commonly eaten as ''memilmuk muchim'' (메밀묵무침), a ''banchan'' (side dish) in which chunks of ''memilmuk'' are mixed with kimchi, ground sesame seeds, and soy sauce. ''Memilmuk'' was a common treat in Korea during the mid-20th century, and is still widely served by South Korean street vendors and restaurants today. When drinking ''soju'', ''memilmuk'' may also be served as an ''anju'' (side dish eaten while drinking alcoholic beverages). Similar foods include ''nokdumuk'' and ''hwangpomuk'', both of which are made from mung bean starch, and ''dotorimuk'', which is made of acorn starch, as well as the Japanese ''konnyaku'' (konjac), which is made from the corm of ''Amorphophallus konjac''. ==Place in Korean folklore== From ancient times, ''memilmuk'' was thought to be irresistible to ''dokebi''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Memilmuk」の詳細全文を読む スポンサード リンク
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