Nokdu-muk
 Cheongpo-muk | |
| Jinis | Muk |
|---|---|
| Panggonan asal | Korea |
| Woworan pokok | Mung bean |
| Variasi | Cheongpo-muk, hwangpo-muk |
 Buku masakan: Nokdu-muk  Médhia: Nokdu-muk | |
| Mung bean jelly | |
|---|---|
| Hangul | 녹두묵 |
| Hanja | 綠豆- |
| Alihaksara Koréa Kang Sinampurna | nokdu-muk |
| McCune–Reischauer | noktu-muk |
| Clear mung bean jelly | |
| Hangul | 청포묵 |
| Hanja | 淸泡- |
| Alihaksara Koréa Kang Sinampurna | cheongpo-muk |
| McCune–Reischauer | ch'ŏngp'o-muk |
| Yellow mung bean jelly | |
| Hangul | 황포묵 |
| Hanja | 黃泡- |
| Alihaksara Koréa Kang Sinampurna | hwangpo-muk |
| McCune–Reischauer | hwangp'o-muk |
Nokdu-muk ( Hangul: 녹두묵 , 綠豆 - ; "jeli kacang ijo", ) yaiku muk Korea, utawa jeli, digawe saka pati kacang ijo . Ing bentuk sing paling umum ditemokake, uga diarani cheongpo-muk ( Hangul: 청포묵 , 淸 泡 -), sing secara harfiah tegese "jelly froth bening," amarga warnane putih bening. Yen diwarnani karo gardenia, nokdu-muk diarani hwangpo-muk, sing tegese "jeli wangi kuning." Nokdu-muk biasane disajikake kanthi adhem, biasane minangka banchan (lauk) nokdu-muk-muchim (녹두묵 무침). Amarga ora duwe rasa dhewe, nokdu-muk biasane dibumbui karo kecap lan cuka .