Buckwheat Jelly Bowl (Memil Muk Bap): A Warm & Savory One-Bowl Meal
Deeply Flavorful Buckwheat Jelly Bowl (Memil Muk Bap) – A Heartwarming Recipe
Experience the comforting embrace of this buckwheat jelly bowl, featuring a broth brimming with rich umami. Tender buckwheat jelly, tangy fermented kimchi, and an assortment of colorful toppings come together in this irresistible dish that will have you reaching for your spoon again and again. It’s the perfect soulful meal for a chilly day. ♥
Main Ingredients
- 1 block Buckwheat Jelly (Memil Muk, approx. 300g)
- 180g Well-fermented Sour Kimchi
- 2 Scallions
- A small amount of Carrot (julienned thinly)
- A small amount of Onion (sliced thinly)
- Seaweed Flakes (to taste)
- 2 pinches Black Pepper
Kimchi Seasoning
- 1 tsp Roasted Perilla Powder (Kkaetgaru)
- 1/3 tsp Sugar
- 1/2 tsp Sesame Oil
Broth Ingredients
- 900ml Water
- 1 Large Leek (cut into large pieces)
- 1/4 Onion (cut into large pieces)
- 30g Radish (cut into large pieces)
- 20g Dried Anchovies (for broth)
- 1 Cheongyang Pepper (slit)
- 2 cloves Garlic (lightly crushed with the side of a knife)
- 1 sheet Dried Kelp (Kombu, 5x5cm)
- 1 tsp Roasted Perilla Powder (Kkaetgaru)
- 1/3 tsp Sugar
- 1/2 tsp Sesame Oil
Broth Ingredients
- 900ml Water
- 1 Large Leek (cut into large pieces)
- 1/4 Onion (cut into large pieces)
- 30g Radish (cut into large pieces)
- 20g Dried Anchovies (for broth)
- 1 Cheongyang Pepper (slit)
- 2 cloves Garlic (lightly crushed with the side of a knife)
- 1 sheet Dried Kelp (Kombu, 5x5cm)
Cooking Instructions
Step 1
To enhance the clarity and freshness of the broth, make a slit in the Cheongyang pepper. Lightly crush the garlic cloves with the side of your knife to release their aromatic oils.
Step 2
In a pot, combine 900ml of water with all the broth ingredients (except for the kelp: leek, onion, radish, dried anchovies, Cheongyang pepper, and garlic). Bring to a boil over medium heat with the lid off and simmer for 20 minutes, allowing the flavors to fully infuse.
Step 3
After 20 minutes, turn off the heat and add the dried kelp. To avoid bitterness, do not over-boil the kelp; simply let it steep for 10 minutes to gently impart its subtle flavor.
Step 4
Strain the broth through a fine-mesh sieve, discarding the solids. You should have approximately 500ml of clear, rich broth. This delicious broth is the heart of the dish!
Step 5
Now, let’s prepare the toppings that will adorn your savory bowl. Finely chop the scallions. Julienne the carrot and slice the onion thinly.
Step 6
Cut the sour kimchi into bite-sized pieces, about 1cm in length. If your kimchi is excessively sour, you can gently scrape off some of the seasoning paste.
Step 7
Firmly squeeze out the excess liquid from the chopped kimchi using your hands. This step helps maintain the kimchi’s tanginess without making the overall dish too salty.
Step 8
In a bowl, combine the squeezed kimchi with the seasoning ingredients: roasted perilla powder, sugar, and sesame oil. Mix well until the kimchi is evenly coated. This will create a delightful sweet and sour flavor profile.
Step 9
Cut the soft buckwheat jelly into manageable pieces, approximately 1cm thick, 1cm wide, and 7cm long. These dimensions make it easy to pick up with chopsticks.
Step 10
Bring a pot of water to a rolling boil. Gently blanch the cut buckwheat jelly for just 2 minutes over high heat. Be careful not to overcook, as it can become mushy. Immediately drain the jelly in a colander.
Step 11
Pour the prepared broth back into a pot and bring it to a simmer over medium heat. Once it starts to boil, add the julienned carrots, sliced onions, and the two pinches of black pepper. Simmer for an additional 30 seconds. This brief cooking time retains the vegetables’ crispness while infusing the broth with a subtle aroma.
Step 12
Finally, assemble your comforting bowl. Place the blanched buckwheat jelly into a serving bowl. Top with the seasoned sour kimchi, chopped scallions, and seaweed flakes. Ladle the hot, savory broth generously over the ingredients. For an extra touch, sprinkle with additional perilla powder and a drizzle of sesame oil. Give everything a good mix just before eating and savor this delightful and warming meal. Enjoy!
