Refreshing Acorn Jelly Cold Noodles (Acorn Muk Bap)
Refreshing Acorn Jelly Cold Noodles (Acorn Muk Bap)
Perfect for Summer! Simple Acorn Jelly Cold Noodles with a Refreshing Broth Recipe That Cools You Down to the Bone
The weather has been so hot lately, hasn’t it? On days like these, a dish that whets your appetite and cools your body is truly a lifesaver. Today, we’re sharing a recipe for ‘Acorn Jelly Cold Noodles,’ a delightful dish where chewy acorn jelly meets a cool, savory broth, guaranteed to chase away the summer heat. This recipe is simple yet elegant enough for a satisfying meal. Make your taste buds happy this summer with this wonderful dish!
Main Ingredients- 1 block Acorn Jelly (Muk)
- 1 Cheongyang chili pepper
- 2 cups (approx. 150g) Ripe Kimchi
- 1 bowl Cold Cooked Rice
- 1/3 Cucumber
Broth Seasoning- 4 cups Anchovy-Kelp Broth (or 4 cups water if unavailable)
- 1.5 Tbsp Pickled Jangajji Soy Sauce
- 2 Tbsp Sugar
- 1/3 Tbsp Salt
- 1/3 Tbsp Korean Soup Soy Sauce (Gukganjang)
- 1 Tbsp Tuna Extract (Chamchi-aek)
- 1/3 Tbsp Sesame Oil
- A little Toasted Sesame Seeds
- 4 cups Anchovy-Kelp Broth (or 4 cups water if unavailable)
- 1.5 Tbsp Pickled Jangajji Soy Sauce
- 2 Tbsp Sugar
- 1/3 Tbsp Salt
- 1/3 Tbsp Korean Soup Soy Sauce (Gukganjang)
- 1 Tbsp Tuna Extract (Chamchi-aek)
- 1/3 Tbsp Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the refreshing broth. In 4 cups of anchovy-kelp broth, combine all the seasoning ingredients: 1.5 Tbsp Jangajji soy sauce, 2 Tbsp sugar, 1/3 Tbsp salt, 1/3 Tbsp Korean soup soy sauce, and 1 Tbsp tuna extract. Stir well to combine. Taste and adjust seasoning if needed for your preference. Refrigerate the broth until thoroughly chilled. (If you don’t have anchovy-kelp broth, you can use store-bought broth or 4 cups of water and season with Korean soup soy sauce and salt.)
Step 2
Next, we’ll slice the acorn jelly and vegetables. Lightly rinse the acorn jelly under running water and pat it dry. Cut it into long, thin strips about 0.7cm thick. Finely mince the Cheongyang chili pepper, removing the seeds. Squeeze out excess juice from the ripe kimchi and julienne it to a similar thickness as the acorn jelly. Wash the cucumber, trim the ends, and julienne it thinly. If you enjoy a spicier kick, you can increase the amount of Cheongyang chili pepper or finely chop the kimchi.
Step 3
Now, let’s assemble everything beautifully. In a deep bowl, place 1 bowl of cold cooked rice at the bottom. Arrange the julienned acorn jelly, cucumber, and kimchi attractively on top of the rice. For an extra spicy touch, you can add a little minced Cheongyang chili pepper. Finally, pour the chilled broth over the ingredients until it generously covers them. Garnish with toasted sesame seeds and a drizzle of sesame oil for added fragrance. Your delicious Acorn Jelly Cold Noodles are ready to provide a cooling sensation to your very core. Enjoy your meal!
