📝 About This Recipe
A cornerstone of Korean temple cuisine and rustic mountain fare, Memil-muk is a delicate, nutty jelly made from the heart of buckwheat groats. This elegant dish captures the earthy essence of the autumn harvest, offering a unique, melt-in-the-mouth texture that is both refreshing and deeply satisfying. Historically enjoyed as a light midnight snack or a festive side dish, it serves as a beautiful canvas for savory soy-based dressings and crisp, fermented vegetables.
🥗 Ingredients
The Jelly Base
- 1 cup Buckwheat Flour (100% pure buckwheat flour, preferably stone-ground)
- 5 cups Water (filtered)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 teaspoon Toasted Sesame Oil (for a subtle nutty aroma and smooth finish)
The Yangnyeomjang (Savory Sauce)
- 3 tablespoons Soy Sauce (regular or soup soy sauce)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1 clove Garlic (finely minced)
- 1 stalk Green Onion (finely chopped)
- 1 teaspoon Toasted Sesame Seeds (slightly crushed)
- 1/2 teaspoon Sugar or Honey (to balance acidity)
Garnish and Assembly
- 1/2 sheet Roasted Seaweed (Gim) (shredded into thin strips)
- 1/2 cup Kimchi (well-fermented, finely chopped and squeezed of juice)
- 4-5 leaves Chrysanthemum Greens or Perilla Leaves (for a fresh herbal finish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, whisk together the buckwheat flour, 5 cups of water, and 1/2 teaspoon of sea salt until the mixture is completely smooth and no lumps remain.
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2
Place the pot over medium-high heat. Stir constantly with a wooden spoon or a heat-resistant spatula to prevent the flour from settling and burning on the bottom.
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3
As the mixture heats up (after about 5-7 minutes), it will begin to thicken into a translucent, grayish-brown paste. Reduce the heat to medium-low immediately.
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4
Continue to stir vigorously in one direction. This 'beating' of the starch helps develop the signature elastic yet tender texture of the jelly.
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5
Once the mixture starts to bubble (plopping like lava), add 1 teaspoon of toasted sesame oil. This adds a beautiful sheen and prevents the jelly from becoming too brittle.
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6
Cover the pot with a lid and reduce the heat to the lowest setting. Let it steam (mook-eum) for 5 minutes. This step is crucial for ensuring the starch is fully cooked and the flavor is mellowed.
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7
Give the mixture one final, vigorous stir. It should be thick, glossy, and heavy on your spoon.
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8
Lightly grease a rectangular glass or ceramic container (approx. 8x8 inches) with a drop of sesame oil. Pour the hot buckwheat mixture into the container and smooth the top with a wet spatula.
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9
Tap the container on the counter a few times to release any air bubbles. Let it cool to room temperature on the counter for about 1 hour.
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10
Once cooled, cover and refrigerate for at least 4 hours, or until completely firm and set.
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11
While the jelly sets, prepare the sauce by mixing soy sauce, gochugaru, sesame oil, minced garlic, chopped green onions, sesame seeds, and sugar in a small bowl.
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12
To serve, carefully invert the container onto a cutting board. Slice the jelly into bite-sized rectangular blocks or use a wavy decorative knife for a traditional look.
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13
Arrange the jelly slices on a platter. Top with the chopped kimchi, shredded seaweed, and herbal greens. Drizzle the savory sauce generously over the top just before serving.
💡 Chef's Tips
Use 100% buckwheat flour for the most authentic flavor, but ensure it is fresh as buckwheat can turn bitter if stored too long. Always stir in one direction to maintain a consistent starch structure and prevent the jelly from breaking. The 'steaming' step with the lid on is the secret to a professional texture; don't skip those 5 minutes of low heat. If the jelly is too firm after refrigeration, let it sit at room temperature for 20 minutes before slicing to regain its silkiness. For a cleaner cut, dip your knife in warm water between each slice.
🍽️ Serving Suggestions
Serve as 'Memil-muk Muchim' (salad) tossed with fresh cucumbers and perilla leaves. Pair with a chilled glass of Makgeolli (Korean rice wine) for a classic rustic pairing. Enjoy as a light appetizer before a heavier meal of grilled meats or bibimbap. Add slices to a cold anchovy and kelp broth for 'Muk-sabal' (jelly soup) on a hot day. Serve alongside warm steamed rice and a variety of banchan (side dishes).