Sunday, January 25, 2009

Memilmuk-Muchim (Korean Buchwheat Jelly)

Memilmuk, made from buckwheat starch. Muk has little flavor on their own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim (Korean laver), and chili pepper powder, and mixed with leaf vegetables or kimchie... Buckwheat has rutin that can reduce blood pressure so it is good for hypertension. Also, it is used as diet food item because its caloric content is low.

Serve: 8 Prep: 10 minutes Stand: 2 hours Cook: 30 minutes


  • 2 cups buckwheat powder
  • 8 cups water
  • 1 cup chopped kimchi
  • 1 Tbsp toasted sesame seed
  • 1 Tbsp sesame oil
  • 1/4 cup chopped green onions.
  • 1 Tbsp minced garlic
  • 1 1/2 Tbsp soy sauce


  1. Mix buckwheat power and water in large sauce pan.
  2. Keep it for 2 hours in room temperature.
  3. Mix well, then start boil with high heat. keep stir starch mixture until it gets more thicker. - stir in one direction.
  4. Keep stir in one direction until the bubble starts to form, add salt; keep stir about 13-15 minutes not to scorch.
  5. Turn the heat to very low, then cover the lid and steam 7-8 minutes until Muk is ready.
  6. transfer the jelly into a 9x13 baking dish, and let it cool about 3-4 hours.
  7. Cut the buckwheat starch jelly in half. Cut into 0.7cm-thick slices.
  8. Chop the kimchi (shake off its stuffing); Squeeze the liquid out. Mince the green onions and garlics finely.
  9. Add chopped green onions, garlic, crushed sesame seeds, and sesame oil to soy sauce to make seasoned soy sauce.
  10. Put the sliced jelly and squeezed kimchi in a large bowl and mix with seasoned soy sauce. Serve on a plate and sprinkle with crushed laver.

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