''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. Buckwheat originated around the 6th millennium BCE in the region of what ...
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
.
It is commonly served as ''
banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...
'' (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-myeon 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 Buddh ...
.
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'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...
'' (side dish) in which chunks of ''memil-muk'' are mixed with chopped
kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
, ground toasted
sesame
Sesame (; ''Sesamum indicum'') is a 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 cultivated for ...
seeds and
soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
.
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 North Gyeongsang Province, South Korea. It has an area of 668.84 km2 and a population of 113,930 people according to the 2008 census. The city borders Bonghwa county to the east, Danyang County of North Chungcheong Pr ...
, some houses are still made in the traditional way and eat ''muk-bap'' ().
In folklore
In ancient times, ''memil-muk'' was thought to be irresistible to ''
dokkaebi
() are legendary creatures from Korean mythology and folklore. , also known as "Korean goblins", are nature deities or spirits possessing extraordinary powers and abilities that are used to interact with humans, at times playing tricks on them ...
'' (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 Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in ...
'' (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''.
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 cuisine, Korean dish. It is a Gelatin dessert, jelly made from acorn starch. Although "''Muk (food), muk''" means "jelly", when used without qualifiers, it usually refers to ''dotori-muk''. The prac ...
'', acorn jelly
* ''
Nokdu-muk'', 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 pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum' ...
References
{{Reflist, 30em
Buckwheat dishes
Muk (food)