Chilled Acorn Jelly Bowl (Dotori Muk Bap)
Chilled Acorn Jelly Bowl (Dotori Muk Bap)
A Refreshing Acorn Jelly Bowl for a Cool Meal
I made this acorn jelly bowl for my children who love the chewy texture of muk, and it’s a dish the whole family can enjoy together! It’s perfect for a light and refreshing meal.
Ingredients- 300g Acorn Jelly (Dotori Muk)
- 1/2 Tomato
- 1 packet of Gim (Roasted Seaweed)
- 1 packet of Dongchimi Broth (radish kimchi broth)
Cooking Instructions
Step 1
First, prepare the acorn jelly. Bring a pot of water to a boil and add the acorn jelly. Let it simmer for about 3-4 minutes. This step helps to remove any subtle earthy flavors from the jelly and enhances its firm, chewy texture. After simmering, immediately rinse the jelly under cold running water to cool it down. Rinsing in cold water firms up the jelly, making it even chewier.
Step 2
Once the acorn jelly is nicely firmed up, slice it into bite-sized pieces. Cutting it into long, thin strips about 0.5cm thick is ideal for eating with the broth. To prevent the jelly from sticking to your knife as you slice, you can lightly dampen the blade with water. Arrange the sliced acorn jelly attractively in serving bowls.
Step 3
Now it’s time to complete your delicious muk bap! Pour the chilled dongchimi broth over the sliced acorn jelly in the bowls. Make sure to pour enough broth to generously cover the jelly. Next, crumble the roasted seaweed (gim) and sprinkle it over the top. Add thinly sliced tomato for a touch of freshness and color. For an extra flavor boost, you can add chopped green chili peppers, shredded cucumber, shredded perilla leaves, or even a hard-boiled egg. Serve immediately while chilled. ♡
