Refreshing Acorn Jelly Bowl (Dotori Muk Bap)
Refreshing Acorn Jelly Bowl (Dotori Muk Bap)
How to Make Acorn Jelly Bowl with Cold Noodle Broth (feat. Naengmyeon Broth)
A nourishing dish prepared for those who tend to have excessive body heat!
Ingredients- Acorn jelly (Dotori muk) 400g
- Dongchimi (radish kimchi) broth or store-bought cold noodle broth 600ml
- Dried seaweed laver (gim) 1 sheet
- Cucumber 1/3
- Onion 1/4
- Lettuce 3 leaves
- Aged kimchi (muk-eunji) adequate amount
- Cheongyang chili pepper 1
- Cooked white rice 1 bowl
Cooking Instructions
Step 1
For an even colder and more refreshing experience, place the broth in the freezer for about 30 minutes to an hour until it’s slightly slushy. A broth with a hint of ice crystals will enhance the refreshing quality of the acorn jelly bowl.
Step 2
Slice the acorn jelly into bite-sized pieces, about 1 cm thick. Slicing them too thinly might reduce the chewy texture, so aim for a moderate thickness.
Step 3
Pour boiling hot water over the sliced acorn jelly. This step helps to remove any astringent taste and softens the jelly to a pleasant texture.
Step 4
Drain the hot water and immediately rinse the acorn jelly under cold running water. Drain well. This process makes the jelly firmer and helps it stay cool.
Step 5
Prepare the other ingredients. Thinly julienne the cucumber and onion. You can soak the sliced onion in cold water for a few minutes to mellow its sharpness, then drain. Tear or chop the lettuce into bite-sized pieces. Finely chop the aged kimchi. If using, deseed and finely mince the Cheongyang chili pepper.
Step 6
Assemble the bowl: Place a bowl of cooked rice at the bottom. Arrange the prepared acorn jelly and the garnishes (cucumber, onion, kimchi, lettuce) attractively on top. Pour the chilled, slightly slushy broth over everything. For an extra touch, garnish with crumbled roasted seaweed (gim) or minced chili pepper, if desired. Your refreshing acorn jelly bowl is ready to enjoy!
