Nokdu-muk (original) (raw)
녹두묵은 한국 요리로, 녹두를 갈아서 만든 묵이다. 주로 녹두묵무침 형태로 조리하여 차가운 상태에서 반찬으로 내거나, 비빔밥의 재료로 쓰인다. 그 자체만으로는 특별한 맛이 없기 때문에 간장과 식초로 양념을 한다. 결혼식과 같은 잔치에 종종 등장하는 음식이다. 육식을 금하는 사찰에서도 흔히 먹는다.
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| dbo:abstract | Το Νοκντούμουκ ή Νοκτούμουκ (ζελέ από πράσινα φασόλια)(κορεάτικα녹두묵) είναι ένα κορεάτικο ζελέ που φτιάχνεται από άμυλο πράσινου φασολιού. Λέγεται επίσης και Τσονγκπόμουκ (청포묵) που σημαίνει διαυγές αφρώδης ζελέ εξαιτίας του άσπρου του χρώματος. Συνήθως χρωματίζεται με γαρδένια και λέγεται χουάνγκπόμουκ που σημαίνει κίτρινο αφρώδης ζελέ. Σερβίρεται κρύο με ρύζι και αρωματίζεται με σάλτσα σόγιας και ξύδι. Το Νοκντούμουκ σερβίρετε συνήθως σε σημαντικές περιστάσεις όπως γάμοι και εορτασμοί. Επίσης το Νοκντούμουκ είναι το κύριο συστατικό ενός πιάτου που σερβίρονταν σου κορεάτες αυτοκράτορες και λέγονταν . Το αποτελείται από Νοκντούμουκ, διάφορα λαχανικά και τηγανιτό μοσχαρίσιο κρέας και αρωματίζεται με σάλτσα σόγιας, ξύδι, ζάχαρη, αλάτι και σησαμέλαιο. (el) El nokdumuk o noktumuk es un muk (gelatina) coreano hecho de almidón de frijol chino. En su forma más frecuente también se le llama cheongpomuk (청포묵), que significa literalmente ‘gelatina de espuma clara’, por su color blanco claro. Si se colorea con gardenia, el nokdumuk se llama hwangpomuk, que significa literalmente ‘gelatina de espuma amarilla’. El nokdumuk suele servirse frío, normalmente en el banchan (acompañamiento) nokdumuk muchim (녹두묵무침). Como tiene poco sabor por sí mismo, el nokdumuk se condimenta típicamente con salsa de soja y vinagre. El nokdumuk es una receta común en ocasiones especiales. Se sirve a menudo en las bodas y otras celebraciones coreanas. También se usa como ingrediente principal para elaborar el plato de la cocina de la corte real coreana llamado tangpyeongchae, que se prepara mezclando nokdumuk finamente rallado, ternera rallada y frita, y varias verduras condimentadas con salsa de soja, vinagre, azúcar, semillas de sésamo, sal y aceite de sésamo. El hwangpomuk, también llamado norangmuk, es un plato coreano consistente en una gelatina amarilla hecha de frijol chino. El color amarillo procede de la adición de gardenias. Esta gelatina está especialmente asociada con la cocina jeolla, siendo un destacado alimento básico de Namwon y también de Jeonju (ambas ciudades de la provincia de Jeolla del Norte), donde es un ingrediente común del bibimbap al estilo de Jeoju. Como otras variedades de muk (gelatina coreana), el hwangpomuk suele servirse en trocitos aliñados con vinagre, salsa de soja y otros condimentos, llamándose este acompañamiento hwangpomuk-muchim (황포묵무침). (es) Nokdu-muk (녹두묵, 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 (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly." Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar. Nokdu-muk is a common food for special occasions. It is often served at Korean weddings and other celebrations. Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish called tangpyeong-chae. It is made by mixing julienned nokdu-muk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil. Hwangpo-muk (황포묵) or norang-muk (노랑묵) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia. This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in the North Jeolla province), where it is a common ingredient of Jeonju-style bibimbap. As with other varieties of muk (Korean jelly), hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim (황포묵무침). * Hwangpo-muk (bottom left) in bibimbap * Cheongpo-muk as banchan * Cheongpo-muk-muchim (mung bean jelly salad) (en) 녹두묵은 한국 요리로, 녹두를 갈아서 만든 묵이다. 주로 녹두묵무침 형태로 조리하여 차가운 상태에서 반찬으로 내거나, 비빔밥의 재료로 쓰인다. 그 자체만으로는 특별한 맛이 없기 때문에 간장과 식초로 양념을 한다. 결혼식과 같은 잔치에 종종 등장하는 음식이다. 육식을 금하는 사찰에서도 흔히 먹는다. (ko) |
| dbo:country | dbr:Korea |
| dbo:ingredient | dbr:Mung_bean |
| dbo:ingredientName | Mung bean |
| dbo:related | dbr:Liangfen |
| dbo:servingSize | 100.000000 (xsd:double) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Korean.food-Cheongpomuk-01.jpg?width=300 |
| dbo:type | dbr:Muk_(food) |
| dbo:wikiPageExternalLink | http://blogbbs1.media.daum.net/griffin/do/blognews/life/read%3FbbsId=B0005&articleId=9914&pageIndex=1&searchKey=&searchValue= https://web.archive.org/web/20051108231315/http:/tour.jeonju.go.kr/board/en/board_view.asp%3Fboard_id=intro30_60&id=42&no=9&page=1 https://web.archive.org/web/20120204185301/http:/www.clickkorea.org/Food/foodView.asp%3Fidx=20&page=1&menubar=4 |
| dbo:wikiPageID | 5025486 (xsd:integer) |
| dbo:wikiPageLength | 6058 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1069970343 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Bibimbap dbc:Muk_(food) dbr:Muk_(food) dbr:Mung_bean dbc:Legume_dishes dbr:Memil-muk dbr:Namwon dbr:Liangfen dbr:Starch dbr:Banchan dbr:Buckwheat dbr:Gardenia dbr:Gardenia_jasminoides dbr:Laping dbr:Korean_cuisine dbr:Tangpyeong-chae dbr:Acorn dbr:Jeonju dbr:Dotori-muk dbr:Soy_sauce dbr:Korea dbr:Sesame_oil dbr:Vinegar dbr:Jeolla dbr:Sesame_seeds dbr:Jeollabuk-do dbr:Hwangpo-muk dbr:Julienned |
| dbp:bot | InternetArchiveBot (en) |
| dbp:caption | Cheongpo-muk (en) |
| dbp:country | dbr:Korea |
| dbp:date | February 2018 (en) |
| dbp:fixAttempted | yes (en) |
| dbp:hangul | (en) 노랑묵 (en) 녹두묵 (en) 청포묵 (en) 황포묵 (en) |
| dbp:hanja | (en) |
| dbp:labels | no (en) |
| dbp:mainIngredient | dbr:Mung_bean |
| dbp:mr | ch'ŏngp'o-muk (en) hwangp'o-muk (en) noktu-muk (en) |
| dbp:name | Nokdu-muk (en) |
| dbp:othername | Clear mung bean jelly (en) Yellow mung bean jelly (en) |
| dbp:rr | cheongpo-muk (en) hwangpo-muk (en) nokdu-muk (en) |
| dbp:servingSize | 100.0 |
| dbp:similarDish | Liangfen (en) |
| dbp:title | Mung bean jelly (en) |
| dbp:type | dbr:Muk_(food) |
| dbp:variations | Cheongpo-muk, hwangpo-muk (en) |
| dbp:wikiPageUsesTemplate | dbt:Commons_category dbt:Dead_link dbt:Infobox_food dbt:Korean dbt:Reflist dbt:Infobox_Korean_name dbt:Legume_dishes dbt:IPA-ko |
| dcterms:subject | dbc:Muk_(food) dbc:Legume_dishes |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | 녹두묵은 한국 요리로, 녹두를 갈아서 만든 묵이다. 주로 녹두묵무침 형태로 조리하여 차가운 상태에서 반찬으로 내거나, 비빔밥의 재료로 쓰인다. 그 자체만으로는 특별한 맛이 없기 때문에 간장과 식초로 양념을 한다. 결혼식과 같은 잔치에 종종 등장하는 음식이다. 육식을 금하는 사찰에서도 흔히 먹는다. (ko) Το Νοκντούμουκ ή Νοκτούμουκ (ζελέ από πράσινα φασόλια)(κορεάτικα녹두묵) είναι ένα κορεάτικο ζελέ που φτιάχνεται από άμυλο πράσινου φασολιού. Λέγεται επίσης και Τσονγκπόμουκ (청포묵) που σημαίνει διαυγές αφρώδης ζελέ εξαιτίας του άσπρου του χρώματος. Συνήθως χρωματίζεται με γαρδένια και λέγεται χουάνγκπόμουκ που σημαίνει κίτρινο αφρώδης ζελέ. Σερβίρεται κρύο με ρύζι και αρωματίζεται με σάλτσα σόγιας και ξύδι. (el) El nokdumuk o noktumuk es un muk (gelatina) coreano hecho de almidón de frijol chino. En su forma más frecuente también se le llama cheongpomuk (청포묵), que significa literalmente ‘gelatina de espuma clara’, por su color blanco claro. Si se colorea con gardenia, el nokdumuk se llama hwangpomuk, que significa literalmente ‘gelatina de espuma amarilla’. El nokdumuk suele servirse frío, normalmente en el banchan (acompañamiento) nokdumuk muchim (녹두묵무침). Como tiene poco sabor por sí mismo, el nokdumuk se condimenta típicamente con salsa de soja y vinagre. (es) Nokdu-muk (녹두묵, 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 (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly." Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar. * Hwangpo-muk (bottom left) in bibimbap * * (en) |
| rdfs:label | Νοκντούμουκ (el) Nokdumuk (es) 녹두묵 (ko) Nokdu-muk (en) |
| owl:sameAs | wikidata:Nokdu-muk dbpedia-el:Nokdu-muk dbpedia-es:Nokdu-muk http://jv.dbpedia.org/resource/Nokdu-muk dbpedia-ko:Nokdu-muk https://global.dbpedia.org/id/4ib3p |
| prov:wasDerivedFrom | wikipedia-en:Nokdu-muk?oldid=1069970343&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/ Korean_mung_bean_jelly-Cheongpomuk-01.jpg wiki-commons:Special:FilePath/Cheongpo-muk-muchim.jpg wiki-commons:Special:FilePath/Korean.food-Cheongpomuk-01.jpg wiki-commons:Special:FilePath/Korean_cuisine-Jeonju_bibimbap-02.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Nokdu-muk |
| foaf:name | Nokdu-muk (en) |
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