How to make it

  • Mix buckwheat power and water in large sauce pan.
  • Keep it for 2 hours in room temperature.
  • Mix well, then start boil with high heat. keep stir starch mixture until it gets more thicker. - stir in one direction.
  • Keep stir in one direction until the bubble starts to form, add salt; keep stir about 13-15 minutes not to scorch.
  • Turn the heat to very low, then cover the lid and steam 7-8 minutes until Muk is ready.
  • transfer the jelly into a 9x13 baking dish, and let it cool about 3-4 hours.
  • Cut the buckwheat starch jelly in half. Cut into 0.7cm-thick slices.
  • Chop the kimchi (shake off its stuffing); Squeeze the liquid out. Mince the green onions and garlics finely.
  • Add chopped green onions, garlic, crushed sesame seeds, and sesame oil to soy sauce to make seasoned soy sauce.
  • Put the sliced jelly and squeezed kimchi in a large bowl and mix with seasoned soy sauce. Serve on a plate and sprinkle with crushed laver.

Reviews & Comments 1

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  • waterlily 9 years ago
    If I grind buckwheat in my blender, will the result be a buckwheat powder suitable for use in this recipe? I'd love to try this, but the only Asian market within 70 miles of me doesn't carry buckwheat powder/muk.
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