Muk (Korean: 묵) is a general term referring to all foods made by setting a liquid extract (mucilage, starch, collagen, glue, etc.) extracted from animal or plant sources. However, it is generally used to mean food made by setting starch.

'Muk' can be broadly divided into plant-based muk and animal-based muk, and according to the principle of the gelling process, animal-based muk includes collagen or gelatin gels, while plant-based muk can be classified into starch gels such as amylose and amylopectin, polysaccharide physical gels such as agar and umu (seaweed), and fibrous alkali gels such as konjac.

There are several types of muk: