''Memil-muk'' () or buckwheat jelly is a light gray-brown ''
muk'' (jelly) made from
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...
starch.
It is commonly served as ''
banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...
'' (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
''Chapssal-tteok'' (; ), also called ''chaltteok'' (, ), is a ''tteok'', or Korean rice cake, made of glutinous rice.
Etymology
''Chapssal-tteok'' is a compound noun consisting of ''chapssal'' (), meaning "glutinous rice," and ''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
Pyeongchang (; in full, ''Pyeongchang-gun'' ; ) is a Administrative divisions of South Korea, county in the province of Gangwon Province, South Korea, Gangwon-do, South Korea, located in the Taebaek Mountains region. It is home to several Budd ...
.
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'' (; "buckwheat jelly salad"), a ''
banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...
'' (side dish) in which chunks of ''memil-muk'' are mixed with chopped
kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
, ground toasted
sesame seeds and
soy sauce.
In Gangwon Province, ''memil-muk'' is used in ''jesa'' (ancestral rites) for deceased ancestors.
In summer, ''memil-muk-sabal'' (; "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
Yeongju
Yeongju () is a city in the far north region of North Gyeongsang province in South Korea, covering 668.84 km2 with a population of 113,930 people according to the 2008 census. The city borders Bonghwa county to the east, Danyang county of North ...
, some houses are still made in the traditional way and eat Muk-bap(묵밥).
In folklore
In ancient times, ''memil-muk'' was thought to be irresistible to ''
dokkaebi
Dokkaebi ( ko, 도깨비) are legendary creatures from Korean mythology and folklore. Dokkaebi, also known as "Korean goblins", are nature deities or spirits possessing extraordinary powers and abilities that are used to interact with humans, ...
'' (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
Jesa (, ) is a ceremony commonly practiced in the East Asian cultural sphere. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Bud ...
'' (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''.
In popular culture
In the
manhwa
(; ) is the general Korean term for comics and print cartoons. Outside Korea, the term usually refers to South Korean comics. is greatly influenced by Japanese Manga comics. Modern Manhwa has extended its reach to many other countries. ...
''Dokebi Bride'', the use of ''memil-muk'' to call on ''
dokebi'' is an important plot device.
Gallery
Korean buckwheat jelly-Memilmuk muchim-01.jpg, ''Memil-muk-muchim'' (buckwheat jelly salad)
Korean buckwheat jelly-Memil muksabal-01.jpg, ''Memil-muk-sabal'' (cold buckwheat jelly soup)
Korean buckwheat jelly-Memilmuk-01.jpg, Blocks of ''memil-muk'' (buckwheat jelly)
See also
* ''
Dotori-muk
Dotori-muk
* () or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "'' muk''" means "jelly", when used without qualifiers, it usually refers to ''dotori-muk''. The practice of making ''dotori-muk'' originated in mo ...
'', acorn jelly
* ''
Nokdu-muk
''Nokdu-muk'' (, 綠豆- ; "mung bean jelly",) is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (, 淸泡-), which literally means "clear froth jelly," owing t ...
'', mung bean jelly
* ''
Konnyaku'', Japanese konjac jelly
*
List of buckwheat dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domestic ...
References
{{Reflist, 30em
Buckwheat dishes
Muk (food)