''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

Uses

''Gomul'' is used to improve the appearance and taste of '' tteok'' (rice cake), including '' injeolmi'', '' danja'', and '' gyeongdan'', as well as between-layer fillings for '' siru-tteok'' (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily. ''Gomul'' is also used for topping '' bingsu'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled '' samgyeopsal'' (pork belly), with meat dipped in the soybean powder when eaten.

Varieties and preparation

Red bean Red bean is a common name for several plants and may refer to: * Adzuki bean (''Vigna angularis''), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste * Kidney bean, red variety of ''Phaseolus vulgaris'', commo ...

mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

''gomul'' is used in winter, while soybean or

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

''gomul,'' which don't spoil as fast, are preferred in summer. Common varieties and their preparation are: * ''Bam-gomul'' (; "chestnut strands/flakes or powder") –

chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...

s are shelled and sliced into thin strands or flakes. Alternatively, they can be cooked, shelled, mashed, and sieved through a coarse strainer into powder. * ''Daechu-gomul'' (; "jujube strands/flakes") –

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

s are peeled, and the skin part is sliced into thin strands or flakes. * ''Dongbu-gomul'' (; "cowpea powder") – the white ''gomul'' is made with

cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus '' Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few i ...

s. ** ''Geopipat-gomul'' (; "hulled red bean powder") – to make the white ''gomul'', red beans (often the black cultivar) are ground in a millstone, soaked in lukewarm water for five to six hours, husked, and steamed in ''

siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels This is a list of cooking vessels. ...

''. When properly cooked, the beans are salted, mashed, sieved, and pan-fried without oil over a low heat. * ''Kkae-gomul'' (; "sesame powder") –

is washed, husked, pan-fried without oil, and used whole or coarsely ground with

mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () ...

. ** ''Heugimja-gomul'' (; "black sesame powder") – black sesame is prepared in the same way as for sesame. * ''Kong-gomul'' (; "soybean powder") – the yellow ''gomul'' is made by washing, draining, and roasting soybeans, then mashing them with ginger, garlic, and salt. It is then sieved to desired fineness: coarse ''kong-gomul'' usually used to coat '' injeolmi'', and coarse ''kong-gomul'' to fill and top '' siru-tteok''. * ''Nokdu-gomul'' (; "mung bean powder") – the pale yellow ''gomul'' is made with

s in the same way that ''geopipat-gomul'' is made. * ''Pat-gomul'' (; "red bean powder") – to make the dark red ''gomul'', unhusked red beans are boiled in three parts water, drained when 80% cooked, and let steam for a long time. When properly cooked without excess moisture, it is salted and mashed. * ''Seogi-gomul'' (; "rock tripe strands/flakes") – rock tripe is sliced into thin strands or flakes.

Gallery

KOCIS gyeongdan, sweet rice balls (4646996328).jpg, '' Gyeongdan'' coated with various ''gomul'' Bam-danja.jpg, '' Danja'' coated with ''bam-daechu-gomul'' (chestnut and jujube strands) Injeolmi (tteok) (rice cake).jpg, ''

Injeolmi ''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representa ...

'' coated with ''kong-gomul'' (soybean powder) Rice cake ball.jpg, '' Gyeongdan'' coated with gomul Sirutteok.jpg, ''

Siru-tteok Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...

'' filled with ''pat-gomul'' (red bean powder) Black sesame injeolmi.jpg, ''

'' coated with ''heugimja-gomul'' (black sesame powder) Korean rice cake-Tteok-Gyeongdan-02.jpg, '' Gyeongdan'' coated with various ''gomul'' Injeolmi bingsu.jpg, ''

Bingsu ''Bingsu'' (), sometimes written as ''bingsoo'', is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is ''pat-bingsu'' (), the red bean shave ...

'' topped with ''kong-gomul'' (soybean powder) Yeot.jpg, '' Yeot'' coated with ''kong-gomul'' (soybean powder) Kong-gomul for dipping.jpg, ''Kong-gomul'' (soybean powder) for dipping '' samgyeopsal'' (pork belly)

References

{{Garnish Food and drink decorations Korean cuisine