묵

Of native Korean origin.

• IPA^(key)[muk̚]
• Phonetic Hangul[묵]

묵 • (muk)

1. a non-sweetened jelly (substance)

• 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”)