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	{{Copy edit\|date=June 2017}}
	{{Infobox food		{{Infobox food
	\| name = ''Memil-muk''		\| name = ''Memil-muk''
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	\| koreanipa = {{IPA-ko\|me.mil.muk̚\|}}		\| koreanipa = {{IPA-ko\|me.mil.muk̚\|}}
	}}		}}
	'''''Memil-muk''''' ({{Korean\|hangul=메밀묵\|labels=no}}) or '''buckwheat jelly''' is a light gray-brown '']'' (jelly) made from ] ].<ref name="Koo">{{Cite news\|url=http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English\|title=Muk : A Refreshing Taste to Whet the Appetite\|last=Koo\|first=Chun-sur\|date=Autumn 2003\|work=]\|access-date=4 February 2012\|issue=3\|volume=17}}</ref> It is commonly served as '']'' (a side dish accompanying rice) as well as '']'' (food accompanying alcoholic drinks). In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with '']'' (glutinous rice cakes) was widely served as '']'' (late-night snack) by street vendors.<ref name="Koo" /><ref name="Jeong">{{Cite web\|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0068021\|title=memil-muk\|last=정\|first=혜경\|website=]\|publisher=]\|language=ko\|script-title=ko:메밀묵\|access-date=19 June 2017}}</ref><ref>{{Cite news\|url=http://www.koreatimes.co.kr/www/news/culture/2016/01/317_194782.html\|title= Snack peddlers popular to Westerners in 19th century\|last=Neff\|first=Robert\|date=6 January 2016\|work=]\|access-date=19 June 2017}}</ref> In modern times, it ~~has~~ ~~seen popularity~~ as a diet food.<ref name="Koo" />		'''''Memil-muk''''' ({{Korean\|hangul=메밀묵\|labels=no}}) or '''buckwheat jelly''' is a light gray-brown '']'' (jelly) made from ] ].<ref name="Koo">{{Cite news\|url=http://koreana.kf.or.kr/popup.asp?article_id=1096&flag=long&volumn=16&no=4&lang=English\|title=Muk : A Refreshing Taste to Whet the Appetite\|last=Koo\|first=Chun-sur\|date=Autumn 2003\|work=]\|access-date=4 February 2012\|issue=3\|volume=17}}</ref> It is commonly served as '']'' (a side dish accompanying rice) as well as '']'' (food accompanying alcoholic drinks).

			In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with '']'' (glutinous rice cakes) was widely served as '']'' (late-night snack) by street vendors.<ref name="Koo" /><ref name="Jeong">{{Cite web\|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0068021\|title=memil-muk\|last=정\|first=혜경\|website=]\|publisher=]\|language=ko\|script-title=ko:메밀묵\|access-date=19 June 2017}}</ref><ref>{{Cite news\|url=http://www.koreatimes.co.kr/www/news/culture/2016/01/317_194782.html\|title= Snack peddlers popular to Westerners in 19th century\|last=Neff\|first=Robert\|date=6 January 2016\|work=]\|access-date=19 June 2017}}</ref> In modern times, it is popular as a diet food.<ref name="Koo" />

	Along with other buckwheat dishes, it is a local specialty of ], especially ] in ].<ref name="Doo">{{Cite web\|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813193\|title=memil-muk\|website=]\|publisher=]\|language=ko\|script-title=ko:메밀묵\|access-date=19 June 2017}}</ref>		Along with other buckwheat dishes, it is a local specialty of ], especially ] in ].<ref name="Doo">{{Cite web\|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813193\|title=memil-muk\|website=]\|publisher=]\|language=ko\|script-title=ko:메밀묵\|access-date=19 June 2017}}</ref>

	== 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 buckwheat 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 sieved.<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 buckwheat 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 used in ''jesa'' (ancestral rites) for deceased ancestors.<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 ''jangguk'' (soy sauce-based beef broth).<ref name="Jeong" />

	== In folklore ==		== In folklore ==
	In ancient times, ''memil-muk'' was thought to be irresistible to '']'' (Korean goblins).<ref>{{Cite news\|url=http://www.honolulumagazine.com/Honolulu-Magazine/October-2014/Friday-Frights-A-Local-Ghoul-Glossary/\|title=Friday Frights: A Local Ghoul Glossary\|last=Jones\|first=Brooke\|date=28 October 2016\|work=]\|access-date=19 June 2017}}</ref>		In ancient times, ''memil-muk'' was thought to be irresistible to '']'' (Korean goblins).<ref>{{Cite news\|url=http://www.honolulumagazine.com/Honolulu-Magazine/October-2014/Friday-Frights-A-Local-Ghoul-Glossary/\|title=Friday Frights: A Local Ghoul Glossary\|last=Jones\|first=Brooke\|date=28 October 2016\|work=]\|access-date=19 June 2017}}</ref>

	''Memil-muk'' is offered in ''dokkaebi-gut'', a '']'' (shamanistic ritual performed by a '']'' shaman) for chasing away ''dokkaebi'', ~~that~~ were believed to be the causes of contagious diseases.<ref name="Kim">{{Cite web\|url=http://folkency.nfm.go.kr/en/topic/GoblinRitual/1970\|title=Dokkaebigut\|last=Kim\|first=Jongdae\|website=]\|publisher=]\|script-title=ko:도깨비굿\|trans-title=Goblin Ritual\|access-date=19 June 2017}}</ref> Other rituals with similar purpose, such as ''dokkaebi-je'', a '']'' (Confucian ritual, held in households), and ''dokkaebi-gosa'', a '']'' (shamanistic or Buddhist household ritual, held in households), also include the offering of ''memil-muk''.<ref name="Kim" />		''Memil-muk'' is offered in ''dokkaebi-gut'', a '']'' (shamanistic ritual performed by a '']'' shaman) for chasing away ''dokkaebi'', which were believed to be the causes of contagious diseases.<ref name="Kim">{{Cite web\|url=http://folkency.nfm.go.kr/en/topic/GoblinRitual/1970\|title=Dokkaebigut\|last=Kim\|first=Jongdae\|website=]\|publisher=]\|script-title=ko:도깨비굿\|trans-title=Goblin Ritual\|access-date=19 June 2017}}</ref> Other rituals with similar purpose, such as ''dokkaebi-je'', a '']'' (Confucian ritual, held in households), and ''dokkaebi-gosa'', a '']'' (shamanistic or Buddhist household ritual, held in households), also include the offering of ''memil-muk''.<ref name="Kim" />

	== In popular culture ==		== In popular culture ==
	In the ] '']'', the use of ''memil-muk'' to call on '']'' is an important plot device.{{Citation needed\|date=December 2008}}		In the ] ''Dokebi Bride'', the use of ''memil-muk'' to call on '']'' is an important plot device.{{Citation needed\|date=December 2008}}

	== Gallery ==		== Gallery ==

Revision as of 23:04, 25 November 2017

*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, 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. In modern times, it is popular 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 sieved. 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 buckwheat 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 used in jesa (ancestral rites) for deceased ancestors. 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, which 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.