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''Nokdumuk'' also spelled ''noktumuk'' ("mung bean jelly",〔 (Nokdumuk (녹두묵) ) at Nate Korean-English Dictionary〕 lit. "green bean jelly〔(【引用サイトリンク】title=Wiktionary: 綠 )〕〔(【引用サイトリンク】title=Wiktionary: 豆 )〕〔(【引用サイトリンク】title=Wiktionary: 묵 )〕") is a Korean ''muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpomuk'' (청포묵, 묵), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the ''nokdumuk'' is called ''hwangpomuk'', which literally means "yellow froth jelly."〔 (Nokdumuk (녹두묵) ) at Doosan Encyclopedia〕 ''Nokdumuk'' is usually served cold, usually as the ''banchan'' (side dish) ''nokdumuk muchim'' (녹두묵무침). As it has little flavor of its own, ''nokdumuk'' is typically seasoned with soy sauce and vinegar. ''Nokdumuk'' is a common food for special occasions. It is often served at Korean weddings and other celebrations. Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish called ''tangpyeongchae''. It is made by mixing julienned ''nokdumuk'', stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil.〔 (Tangpyeongchae ) at Doosan Encyclopedia〕 ==See also== *''Tangpyeongchae'' *''Dotorimuk'' - made from acorns *''Memilmuk'' - made from buckwheat *''Liangfen'' - mung bean jelly from North China *''Jidou liangfen'' - a jelly from Yunnan, China *''Konjac'' - a Japanese jelly *Korean cuisine 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「nokdumuk」の詳細全文を読む スポンサード リンク
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