If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly.

"[2] Nokdu-muk is usually served cold, usually as the banchan (side dish) nokdu-muk-muchim (녹두묵무침).

Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish called tangpyeong-chae.

Hwangpo-muk (황포묵) or norang-muk (노랑묵) is a Korean food which is a yellow jelly made from mung beans.

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).