Nokdu-muk
Nokdu-muk (, 綠豆- ; "mung bean jelly",) is a Korean "muk", or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (, 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." "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 () or norang-muk () is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing with the fruit of gardenia. 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).