Muk () is a general term referring to all foods made by setting a liquid extract (mucilage, starch, collagen, glue, etc.) extracted from animal or plant sources. However, it is generally used to mean food made by setting starch.
'Muk' can be broadly divided into plant-based muk and animal-based muk, and according to the principle of the gelling process, animal-based muk includes collagen or gelatin gels, while plant-based muk can be classified into starch gels such as amylose and amylopectin, polysaccharide physical gels such as agar and umu (seaweed), and fibrous alkali gels such as konjac.
Types
There are several types of muk:
Muk dishes
- Muk-muchim (), muk dish seasoned with ganjang (Korean soy sauce), sesame or perilla oil, finely chopped green onions, sesame seeds, and red chili pepper powder. It can be mixed with sliced or shredded cucumber, and leaf vegetables, such as chopped lettuce, cabbage or napa cabbage. The dish can also be served with only crumbled gim (Korean nori) added as a garnish.
- Tangpyeong-chae (), made with thinly sliced nokdumuk, beef, vegetables, and seaweed.
- Muk-bokkeum (), a stir-fried muk dish.
- Muk-jangajji (), marinated muk in soy sauce
- Muk-jeonyueo () or mukjeon (), made by pan-frying sliced muk that has been coated with mung bean starch.
- Muk-sabal () or also called mukbap (), cold soup made with muk and sliced vegetables.
See also
References
External links