Chilled Acorn Jelly Rice Soup (Dotori Muk Bap)
Chilled Acorn Jelly Rice Soup (Dotori Muk Bap)
How to Make Refreshing Acorn Jelly Rice Soup (Dotori Muk Bap)
As the intense heat of summer continues, it’s easy to lose your appetite. This season calls for refreshing and satisfying dishes, and what better way to beat the heat than with a cool bowl of Dotori Muk Bap? The combination of a chilled, savory broth and the silky, smooth texture of acorn jelly is incredibly revitalizing and perfect for a light yet filling meal.
Broth Ingredients- 1.2L Water
- 10-15 Dried Anchovies (for soup)
- 1 Dried Chili Pepper
- 1/2 Green Onion (white part mainly)
- 3 Cloves Garlic (thinly sliced)
- 1 piece Dried Kelp (Kombu), 5x5cm
- 1/4 Onion (cut into large pieces)
Cooking Instructions
Step 1
1. Remove the innards from the dried anchovies. Lightly toast them in a dry pan over low heat until fragrant to eliminate any fishy smell. This step significantly enhances the depth of the broth’s flavor.
Step 2
2. In a pot, combine 1.2L of water, the toasted anchovies, dried chili pepper, green onion (white parts), sliced garlic, kelp, and roughly chopped onion. Bring to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, then remove the kelp. (Boiling kelp for too long can impart a bitter taste.)
Step 3
3. After removing the kelp, continue to simmer the broth for another 5-10 minutes to extract more flavor. Strain the broth through a fine-mesh sieve for a clear liquid. Let it cool completely, then chill it thoroughly in the refrigerator.
Step 4
4. Once the broth is well-chilled, stir in 1/2 tablespoon of soy sauce. Adjust the seasoning with salt or Korean soup soy sauce to your preference. Aim for a savory but not overly salty taste.
Step 5
5. In a bowl, whisk the 2 eggs with a pinch of salt until well combined. (This will be used to make a thin omelet.)
Step 6
6. Lightly grease a non-stick pan with a little oil over low heat. Pour a thin layer of the beaten egg mixture and cook until set. Flip and cook the other side until lightly golden. Be careful not to overcook or burn it.
Step 7
7. Once the egg omelet has cooled slightly, thinly slice it into strips (julienne). Prepare the cucumber by julienning it as well.
Step 8
8. Remove some of the excess filling from the kimchi, then julienne the kimchi. In a bowl, combine the julienned kimchi with a pinch of sugar and a drizzle of sesame oil. Gently mix to coat. This balances the kimchi’s tanginess and adds a touch of sweetness and richness.
Step 9
9. Cut the acorn jelly into bite-sized pieces, about 1.5cm thick. Handle gently to avoid breaking it. In a bowl, lightly toss the cut acorn jelly with a pinch of salt and a little sesame oil to season.
Step 10
10. (Optional) If your refrigerated acorn jelly feels too firm, you can briefly blanch it in boiling water for 30 seconds to 1 minute, then rinse under cold water and drain. This will make it softer. However, fresh acorn jelly can be used directly without blanching.
Step 11
11. Assemble the dish by placing the seasoned acorn jelly, dressed kimchi, julienned egg omelet, and seaweed flakes in a serving bowl. Ladle the chilled, savory broth over the ingredients. Top with toasted sesame seeds if desired. Enjoy your refreshing and delicious Dotori Muk Bap!
