Hwangpomuk

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{{#if:황포묵黃泡묵| {{#switch: |n |north |dprk |nk=<tr><th style="background: #ccf; border-bottom: 1px solid border-top:1px solid; color:" colspan="2" align="center" width="250"> Hwangpomuk </th> </tr>

<tr><td align="right" style="border-top: 1px solid">Hanja:</td><td style="border-top: 1px solid;">黃泡묵</td></tr> <tr><td align="right" style="border-top: 1px solid">McCune-Reischauer:</td><td style="border-top: 1px solid;">Hwangp'omuk</td></tr> <tr><td align="right" style="border-top: 1px solid">Revised Romanization:</td><td style="border-top: 1px solid;">Hwangpomuk</td></tr>

Chosŏn'gŭl:	황포묵

|s |south |rok |sk | #default = Hwangpomuk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from gardenia seasoning. This jelly is particularly associated with Jeolla cuisine, and is a noted staple food of Namwon and also Jeonju, where it is a common ingredient of Jeonju-style bibimbap.<ref>Namwon: 남원시 (heading 3). Korean Cultural Centers Federation website. Retrieved on 2006-05-08. Jeonju: Special. Yonhap Repere (Korean). Retrieved on 2006-05-08. </ref>

As with other Korean jellies, hwangpomuk is commonly served in small chunks seasoned with vinegar, soy sauce, and other condiments; this side dish is called hwangpomuk-muchim.