Memil-muk: Difference between revisions

← Previous edit Next edit →Content deleted Content addedVisual WikitextInline

Revision as of 22:55, 22 October 2017 editRonhjones (talk \| contribs)416,566 editsm Configured pending changes settings for Memil-muk: Persistent vandalism ← Previous edit		Revision as of 08:36, 23 October 2017 edit undoChiefeditorofficer (talk \| contribs)3 editsm removed unnecessary commasTag: Visual edit Next edit →
Line 40:		Line 40:

	== 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 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" />

	''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 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" />

Revision as of 08:36, 23 October 2017

This article may require copy editing for grammar, style, cohesion, tone, or spelling. You can assist by editing it. (June 2017) (Learn how and when to remove this message)

*Memil-muk*

Alternative names	Buckwheat jelly
Type	Muk
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Buckwheat starch
Media: Memil-muk

Korean name
Hangul	메밀묵
Revised Romanization	memil-muk
McCune–Reischauer	memil-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 during 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 has seen popularity 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 subsequently passed through a sieve. 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 mung bean 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 Gwangwon Province, memil-muk is also used in jesa (ancestral rites) for deceased (grand-)parents. 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 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, that 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.