묵
Jump to navigation
Jump to search
See also: 号
| ||||||||||
| 무묵묶묷문묹묺 묻물묽묾묿뭀뭁 뭂뭃뭄뭅뭆뭇뭈 뭉뭊뭋뭌뭍뭎뭏 | |
| 묘 ← | → 뭐 |
|---|---|
Korean
[edit]Etymology
[edit]Of native Korean origin.
Pronunciation
[edit]- (SK Standard/Seoul) IPA(key): [muk̚]
- Phonetic hangul: [묵]
| Romanizations | |
|---|---|
| Revised Romanization? | muk |
| Revised Romanization (translit.)? | mug |
| McCune–Reischauer? | muk |
| Yale Romanization? | muk |
Noun
[edit]묵 • (muk)
- a non-sweetened jelly (substance)
Derived terms
[edit]- 청포묵 (淸泡—, cheongpomuk, “white mung-bean jelly”)
- 황포묵 (黃泡—, hwangpomuk, “yellow mung-bean jelly”)
- 도토리묵 (dotorimuk, “acorn jelly”)
- 메밀묵 (memilmuk, “buckwheat jelly”)
- 녹두묵 (綠豆—, nokdumuk, “muk made from mung bean starch”)
- 노랑묵 (norangmuk, “muk made from mung bean starch, and colored yellow with gardenia coloring”)
- 깨묵 (kkaemuk, “muk made from sesame seeds”)
- 어묵 (eomuk, “fishcake”)
- 묵무침 (mungmuchim, “muk salad”)
- 묵볶음 (mukbokkeum, “a stir-fried muk dish”)
- 묵장아찌 (mukjang'ajji, “marinated muk in ganjang”)
- 묵전 (mukjeon, “made by pan-frying sliced muk that has been coated with mung bean starch”)
- 묵전유어 (—諛魚, mukjeonyueo)
- 묵사발 (muksabal, “cold soup of muk and sliced vegetables”)
- 묵밥 (mukbap, “cold soup of muk, sliced vegetables, and rice”)