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Korean[edit]

Etymology[edit]

Of native Korean origin.

Pronunciation[edit]

Noun[edit]

‎(muk)

  1. 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”)
  • 묵무침 (mungmuchim)
  • 묵볶음 (mukbokkeum, “a stir-fried muk dish”)
  • 묵장아찌 (mukjang-ajji, “marinated muk in ganjang”)
  • 묵전유어 (諛魚, mukjeonyueo)
  • 묵전 (mukjeon, “made by pan-frying sliced muk that has been coated with mung bean starch”)
  • 묵사발 (muksabal)
  • 묵밥 (mukbap, “cold soup made with muk and sliced vegetables”)