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{{Short description|Edible powders in Korean cuisine}}
{{Copy edit|date=May 2017}}
{{Infobox food
{{Italic title}}{{Infobox food
| name = ''Gomul''
| name = ''kokot''
| image = KOCIS gyeongdan, sweet rice balls (4646996328).jpg
| image = Patgomul.jpg
| caption = ''[[Gyeongdan]]'' coated with various ''gomul''
| caption = ''Pat-gomul'' ([[adzuki bean]] powder)
| alternate_name = Dressing powder
| alternate_name = Dressing powder
| country = [[Korea]]
| country = [[Korea]]
Line 31: Line 31:
| hangul = {{lang|ko|고물}}
| hangul = {{lang|ko|고물}}
| hanja = none
| hanja = none
| rr = gomul
| rr = kokot
| mr = komul
| mr = komul
| koreanipa = {{IPA-ko|ko.mul|}}
| koreanipa = {{IPA|ko|ko.mul|}}
}}
}}
'''''Gomul''''' ({{Korean|hangul=고물|labels=no}}) refers to a number of powdered coatings, toppings, fillings, or dips in [[Korean cuisine]].
'''''Gomul''''' ({{Korean|hangul=고물}}) refers to a number of powdered coatings, toppings, fillings, or dips in [[Korean cuisine]].


== Uses ==
== Uses ==
''Gomul'' is used to improve the appearance and taste of ''[[tteok]]'' (rice cake), including ''[[injeolmi]]'', ''[[Danja (food)|danja]]'', and ''[[gyeongdan]]'', as well as between-layer fillings for ''[[siru-tteok]]'' (steamed rice cake).<ref name="Chun">{{Cite book|url=https://issuu.com/the_korea_foundation/docs/korean_food_guide_800__english_/36|title=Korean Food Guide 800|last=Chun|first=Hui-jung|publisher=[[The Korea Foundation]]|year=2014|isbn=89-89782-10-4|editor-last=Yoon|editor-first=Ho-mi|location=Seoul|pages=36-37|via=[[issuu]]}}</ref><ref name="Shurtleff">{{Cite book|url=http://www.soyinfocenter.com/books/160|title=History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012)|last=Shurtleff|first=William|last2=Aoyagi|first2=Akiko|publisher=[[Soyinfo Center]]|year=2012|isbn=978-1-928914-52-5|pages=5}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717114|title=gomul|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:고물|access-date=}}</ref> It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as steams) through which steam passes more easily.<ref name="EKC">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0003579|title=gomul|last=신|first=미경|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:고물|access-date=21 May 2017}}</ref>
''Gomul'' is used to improve the appearance and taste of ''[[tteok]]'' (rice cake), including ''[[injeolmi]]'', ''[[Danja (food)|danja]]'', and ''[[gyeongdan]]'', as well as between-layer fillings for ''[[siru-tteok]]'' (steamed rice cake).<ref name="Chun">{{Cite book|url=https://issuu.com/the_korea_foundation/docs/korean_food_guide_800__english_/36|title=Korean Food Guide 800|last=Chun|first=Hui-jung|publisher=[[The Korea Foundation]]|year=2014|isbn=978-89-89782-10-0|editor-last=Yoon|editor-first=Ho-mi|location=Seoul|pages=36–37|via=[[issuu]]}}</ref><ref name="Shurtleff">{{Cite book|url=http://www.soyinfocenter.com/books/160|title=History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012)|last1=Shurtleff|first1=William|last2=Aoyagi|first2=Akiko|publisher=[[Soyinfo Center]]|year=2012|isbn=978-1-928914-52-5|pages=5}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717114|title=gomul|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:고물|access-date=}}</ref> It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily.<ref name="EKC">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0003579|title=gomul|last=신|first=미경|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:고물|access-date=21 May 2017|archive-url=https://web.archive.org/web/20170730224521/http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0003579|archive-date=30 July 2017|url-status=dead}}</ref>


''Gomul'' is also used for topping ''[[bingsu]]'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled ''[[samgyeopsal]]'' (pork belly), with meat dipped in the soybean powder when eaten.
''Gomul'' is also used for topping ''[[bingsu]]'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled ''[[samgyeopsal]]'' (pork belly), with meat dipped in the soybean powder when eaten.
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Common varieties and their preparation are:<ref name="Doo" /><ref name="EKC" />
Common varieties and their preparation are:<ref name="Doo" /><ref name="EKC" />
⚫
* ''Bam-gomul'' ({{lang|ko|밤고물}}; "chestnut strands/flakes or powder") – [[chestnut]]s are shelled and sliced into thin strands or flakes. Alternatively, they can be cooked, shelled, mashed, and sieved through a coarse strainer into powder.
⚫
* ''Kong-gomul'' ({{lang|ko|콩고물}}; "soybean powder") – the yellow ''gomul'' is made by washing, draining, and roasting [[soybean]]s, then mashing them with ginger, garlic, and salt. It is then sieved to desired fineness: coarse ''kong-gomul'' usually used to coat ''[[injeolmi]]'', and coarse ''kong-gomul'' to fill and top ''[[siru-tteok]]''.
* ''Pat-gomul'' ({{lang|ko|팥고물}}; "red bean powder") – to make the dark red ''gomul'', unhusked [[Vigna angularis|red bean]]s are boiled in three parts water, drained when 80% cooked, and let steam for a long time. When properly cooked without excess moisture, it is salted and mashed.
* ''Daechu-gomul'' ({{lang|ko|대추고물}}; "jujube strands/flakes") – [[jujube]]s are peeled, and the skin part is sliced into thin strands or flakes.
⚫
* ''Dongbu-gomul'' ({{lang|ko|동부고물}}; "cowpea powder") – the white ''gomul'' is made with [[cowpea]]s.
** ''Geopipat-gomul'' ({{lang|ko|거피팥고물}}; "hulled red bean powder") – to make the white ''gomul'', [[Vigna angularis|red bean]]s (often the [[black adzuki bean|black cultivar]]) are ground in a [[millstone]], soaked in lukewarm water for five to six hours, husked, and steamed in ''[[siru]]''. When properly cooked, the beans are salted, mashed, sieved, and pan-fried without oil over a low heat.
** ''Geopipat-gomul'' ({{lang|ko|거피팥고물}}; "hulled red bean powder") – to make the white ''gomul'', [[Vigna angularis|red bean]]s (often the [[black adzuki bean|black cultivar]]) are ground in a [[millstone]], soaked in lukewarm water for five to six hours, husked, and steamed in ''[[siru]]''. When properly cooked, the beans are salted, mashed, sieved, and pan-fried without oil over a low heat.
* ''Nokdu-gomul'' ({{lang|ko|녹두고물}}; "mung bean powder") – the pale yellow ''gomul'' is made with [[mung bean]]s in the same way that ''geopipat-gomul'' is made.
⚫
* ''Dongbu-gomul'' ({{lang|ko|동부고물}}; "cowpea powder") – the white ''gomul'' is made with [[cowpea]]s.
* ''Kkae-gomul'' ({{lang|ko|깨고물}}; "sesame powder") – [[sesame]] is washed, husked, pan-fried without oil, and used whole or coarsely ground with [[mortar and pestle]].
* ''Kkae-gomul'' ({{lang|ko|깨고물}}; "sesame powder") – [[sesame]] is washed, husked, pan-fried without oil, and used whole or coarsely ground with [[mortar and pestle]].
** ''Heugimja-gomul'' ({{lang|ko|흑임자고물}}; "black sesame powder") – [[black sesame]] is prepared in the same way as for sesame.
** ''Heugimja-gomul'' ({{lang|ko|흑임자고물}}; "black sesame powder") – [[black sesame]] is prepared in the same way as for sesame.
⚫
* ''Kong-gomul'' ({{lang|ko|콩고물}}; "soybean powder") – the yellow ''gomul'' is made by washing, draining, and roasting [[soybean]]s, then mashing them with ginger, garlic, and salt. It is then sieved to desired fineness: coarse ''kong-gomul'' usually used to coat ''[[injeolmi]]'', and coarse ''kong-gomul'' to fill and top ''[[siru-tteok]]''.
⚫
* ''Bam-gomul'' ({{lang|ko|밤고물}}; "chestnut strands/flakes or powder") – [[chestnut]]s are shelled and sliced into thin strands or flakes. Alternatively, they can be cooked, shelled, mashed, and sieved through a coarse strainer into powder.
* ''Daechu-gomul'' ({{lang|ko|대추고물}}; "jujube strands/flakes") – [[jujube]]s are peeled, and the skin part is sliced into thin strands or flakes.
* ''Nokdu-gomul'' ({{lang|ko|녹두고물}}; "mung bean powder") – the pale yellow ''gomul'' is made with [[mung bean]]s in the same way that ''geopipat-gomul'' is made.
* ''Pat-gomul'' ({{lang|ko|팥고물}}; "red bean powder") – to make the dark red ''gomul'', unhusked [[Vigna angularis|red bean]]s are boiled in three parts water, drained when 80% cooked, and let steam for a long time. When properly cooked without excess moisture, it is salted and mashed.
* ''Seogi-gomul'' ({{lang|ko|석이고물}}; "rock tripe strands/flakes") – [[Umbilicaria esculenta|rock tripe]] is sliced into thin strands or flakes.
* ''Seogi-gomul'' ({{lang|ko|석이고물}}; "rock tripe strands/flakes") – [[Umbilicaria esculenta|rock tripe]] is sliced into thin strands or flakes.


== Gallery ==
== Gallery ==
<gallery widths=180>
<gallery mode=packed>
KOCIS gyeongdan, sweet rice balls (4646996328).jpg|''[[Gyeongdan]]'' coated with various ''gomul''
⚫
Bam-danja.jpg|''[[Danja (food)|Danja]]'' coated with ''bam-daechu-gomul'' (chestnut and jujube strands)
⚫
Injeolmi (tteok) (rice cake).jpg|''[[Injeolmi]]'' coated with ''kong-gomul'' (soybean powder)
Rice cake ball.jpg|''[[Gyeongdan]]'' coated with gomul
Sirutteok.jpg|''[[Siru-tteok]]'' filled with ''pat-gomul'' (red bean powder)
Sirutteok.jpg|''[[Siru-tteok]]'' filled with ''pat-gomul'' (red bean powder)
⚫
Injeolmi (tteok) (rice cake).jpg|''[[Injeolmi]]'' coated with ''kong-gomul'' (soybean powder)
Black sesame injeolmi.jpg|''[[Injeolmi]]'' coated with ''heugimja-gomul'' (black sesame powder)
Black sesame injeolmi.jpg|''[[Injeolmi]]'' coated with ''heugimja-gomul'' (black sesame powder)
⚫
Bam-danja.jpg|''[[Danja (food)|Danja]]'' coated with ''bam-daechu-gomul'' (chestnut and jujube strands)
Korean rice cake-Tteok-Gyeongdan-02.jpg|''[[Gyeongdan]]'' coated with various ''gomul''
Korean rice cake-Tteok-Gyeongdan-02.jpg|''[[Gyeongdan]]'' coated with various ''gomul''
Injeolmi bingsu.jpg|''[[Bingsu]]'' topped with ''kong-gomul'' (soybean powder)
Injeolmi bingsu.jpg|''[[Bingsu]]'' topped with ''kong-gomul'' (soybean powder)
Yeot.jpg|''[[Yeot]]'' coated with ''kong-gomul'' (soybean powder)
Yeot.jpg|''[[Yeot]]'' coated with ''kong-gomul'' (soybean powder)
Kong-gomul for dipping.jpg|''Kong-gomul'' (soybean powder) for dipping ''[[samgyeopsal]]'' (pork belly)
</gallery>
</gallery>


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[[Category:Food and drink decorations]]
[[Category:Food and drink decorations]]
[[Category:Korean cuisine]]
[[Category:Korean cuisine]]

{{Korea-cuisine-stub}}

Latest revision as of 18:19, 11 August 2024

kokot
Pat-gomul (adzuki bean powder)
Alternative namesDressing powder
Place of originKorea
Associated cuisineKorean cuisine
Korean name
Hangul
고물
Revised Romanizationkokot
McCune–Reischauerkomul
IPA[ko.mul]

Gomul (Korean: 고물) refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.

Uses

[edit]

Gomul is used to improve the appearance and taste of tteok (rice cake), including injeolmi, danja, and gyeongdan, as well as between-layer fillings for siru-tteok (steamed rice cake).[1][2][3] It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily.[4]

Gomul is also used for topping bingsu (shaved ice). Sometimes, soybean gomul is served with grilled samgyeopsal (pork belly), with meat dipped in the soybean powder when eaten.

Varieties and preparation

[edit]

Red bean or mung bean gomul is used in winter, while soybean or sesame gomul, which don't spoil as fast, are preferred in summer.[4]

Common varieties and their preparation are:[3][4]

  • Bam-gomul (밤고물; "chestnut strands/flakes or powder") – chestnuts are shelled and sliced into thin strands or flakes. Alternatively, they can be cooked, shelled, mashed, and sieved through a coarse strainer into powder.
  • Daechu-gomul (대추고물; "jujube strands/flakes") – jujubes are peeled, and the skin part is sliced into thin strands or flakes.
  • Dongbu-gomul (동부고물; "cowpea powder") – the white gomul is made with cowpeas.
    • Geopipat-gomul (거피팥고물; "hulled red bean powder") – to make the white gomul, red beans (often the black cultivar) are ground in a millstone, soaked in lukewarm water for five to six hours, husked, and steamed in siru. When properly cooked, the beans are salted, mashed, sieved, and pan-fried without oil over a low heat.
  • Kkae-gomul (깨고물; "sesame powder") – sesame is washed, husked, pan-fried without oil, and used whole or coarsely ground with mortar and pestle.
    • Heugimja-gomul (흑임자고물; "black sesame powder") – black sesame is prepared in the same way as for sesame.
  • Kong-gomul (콩고물; "soybean powder") – the yellow gomul is made by washing, draining, and roasting soybeans, then mashing them with ginger, garlic, and salt. It is then sieved to desired fineness: coarse kong-gomul usually used to coat injeolmi, and coarse kong-gomul to fill and top siru-tteok.
  • Nokdu-gomul (녹두고물; "mung bean powder") – the pale yellow gomul is made with mung beans in the same way that geopipat-gomul is made.
  • Pat-gomul (팥고물; "red bean powder") – to make the dark red gomul, unhusked red beans are boiled in three parts water, drained when 80% cooked, and let steam for a long time. When properly cooked without excess moisture, it is salted and mashed.
  • Seogi-gomul (석이고물; "rock tripe strands/flakes") – rock tripe is sliced into thin strands or flakes.
[edit]
  • Gyeongdan coated with various gomul
    Gyeongdan coated with various gomul
  • Danja coated with bam-daechu-gomul (chestnut and jujube strands)
    Danja coated with bam-daechu-gomul (chestnut and jujube strands)
  • Injeolmi coated with kong-gomul (soybean powder)
    Injeolmi coated with kong-gomul (soybean powder)
  • Gyeongdan coated with gomul
    Gyeongdan coated with gomul
  • Siru-tteok filled with pat-gomul (red bean powder)
    Siru-tteok filled with pat-gomul (red bean powder)
  • Injeolmi coated with heugimja-gomul (black sesame powder)
    Injeolmi coated with heugimja-gomul (black sesame powder)
  • Gyeongdan coated with various gomul
    Gyeongdan coated with various gomul
  • Bingsu topped with kong-gomul (soybean powder)
    Bingsu topped with kong-gomul (soybean powder)
  • Yeot coated with kong-gomul (soybean powder)
    Yeot coated with kong-gomul (soybean powder)

References

[edit]
  1. ^ Chun, Hui-jung (2014). Yoon, Ho-mi (ed.). Korean Food Guide 800. Seoul: The Korea Foundation. pp. 36–37. ISBN 978-89-89782-10-0 – via issuu.
  2. ^ Shurtleff, William; Aoyagi, Akiko (2012). History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012). Soyinfo Center. p. 5. ISBN 978-1-928914-52-5.
  3. ^ a b "gomul" 고물. Doopedia (in Korean). Doosan Corporation.
  4. ^ a b c 신, 미경. "gomul" 고물. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Archived from the original on 30 July 2017. Retrieved 21 May 2017.
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