Nokdu-muk (Korean: 녹두묵; lit. mung bean jelly^[1]) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly."^[2]

Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침). As it has little flavor of its own, nokdu-muk is typically seasoned with soy sauce and vinegar.

Nokdu-muk is a common food for special occasions. It is often served at Korean weddings and other celebrations. Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish called tangpyeong-chae. It is made by mixing julienned nokdu-muk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil.

Hwangpo-muk (황포묵) or norang-muk (노랑묵) is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia.^[3] This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju (both cities in the North Jeolla province), where it is a common ingredient of Jeonju-style bibimbap.

As with other varieties of muk (Korean jelly), hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim (황포묵무침).^[4]

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  Hwangpo-muk (bottom left) in bibimbap
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  Cheongpo-muk as banchan
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  Cheongpo-muk-muchim (mung bean jelly salad)

• Dotori-muk – acorn jelly
• Korean cuisine
• Laping – mung bean jelly from Tibet
• Liangfen – mung bean jelly from North China
• Memil-muk – buckwheat jelly

• Mung bean jelly
• Hwangpomuk photo^{[permanent dead link‍]} (fourth from top)
• Muk: A Refreshing Taste to Whet the Appetite