Nokdumuk

Nokdumuk is a type of Korean jelly, made from mung bean starch. It is a common ingredient in various Korean dishes and is known for its unique, slightly chewy texture. Nokdumuk is often used in salads, soups, and stews, and is a popular choice for banchan, or Korean side dishes.

History

The history of Nokdumuk dates back to the Joseon Dynasty, where it was a popular dish among the royal court. The dish was originally made from mung beans, which were ground into a fine powder and then mixed with water to create a thick paste. This paste was then boiled until it solidified into a jelly-like substance.

Preparation

To prepare Nokdumuk, mung bean starch is first soaked in water for several hours. The soaked starch is then boiled with water until it becomes a thick, transparent jelly. The jelly is then cooled and cut into small pieces before being used in various dishes.

Cultural Significance

Nokdumuk holds a significant place in Korean cuisine due to its versatility and unique texture. It is often served during special occasions and holidays, such as Lunar New Year and Chuseok. In addition, Nokdumuk is also considered a health food in Korea, as it is low in calories and high in fiber.

See Also

• Korean cuisine
• Banchan
• Jelly (dessert)