In post-war Korea, from the mid to late-20th century, memil-muk along with chapssal-tteok (glutinous rice cakes) was widely served as yasik (late-night snack) by street vendors.

[1] Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County.

The lower layer, consisting of settled buckwheat starch, is boiled with constant stirring.

[4] Memil-muk is most commonly eaten as memil-muk-muchim (메밀묵무침; "buckwheat jelly salad"), a banchan (side dish) in which chunks of memil-muk are mixed with chopped kimchi, ground toasted sesame seeds and soy sauce.

[6] Memil-muk is offered in dokkaebi-gut, a gut (shamanistic ritual performed by a mu shaman) for chasing away dokkaebi, which were believed to be the causes of contagious diseases.