Nokdumuk

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{{#if:녹두묵綠豆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"> Nokdumuk </th> </tr>

<tr><td align="right" style="border-top: 1px solid">Hanja:</td><td style="border-top: 1px solid;">綠豆묵</td></tr> <tr><td align="right" style="border-top: 1px solid">McCune-Reischauer:</td><td style="border-top: 1px solid;">Noktumuk</td></tr> <tr><td align="right" style="border-top: 1px solid">Revised Romanization:</td><td style="border-top: 1px solid;">Nokdumuk</td></tr>

Chosŏn'gŭl:	녹두묵

|s |south |rok |sk | #default = Nokdumuk (also spelled noktumuk; lit. "green bean jelly") is a Korean food which is a jelly made from mung bean starch. It is also called cheongpomuk (hangul: 청포묵; hanja:淸泡 묵 ), which literally means "clear froth jelly."

Nokdumuk is white in color. It is served cold, usually in the banchan (side dish) nokdumuk muchim. As it has little flavor of its own, nokdumuk is typically seasoned with soy sauce and vinegar.

Nokdumuk is a common food for special occasions. It is often served at Korean weddings and other celebrations. In addition, it is used in offerings at Buddhist temples, where meat is forbidden.