Refreshing and Light Summer Treat: Eomuk Mukssabal Recipe
Cool and Light Summer Mukssabal
On hot summer days when your appetite is low, how about a bowl of refreshing Eomuk Mukssabal? The harmony of cool broth and chewy eomuk is perfect for reviving your appetite! Here’s a super simple Mukssabal recipe you can easily make at home. Enjoy a light and healthy meal this summer with its low-calorie count! The combination of savory buckwheat jelly and fresh vegetables is fantastic.
Main Ingredients
- 4g Agar-agar powder for Eomuk
- 20g Buckwheat flour
- 1/4 Cucumber
- 3 Lettuce leaves
- 1 Red chili pepper
- A pinch of shredded seaweed (Gim)
- 1 Green chili pepper
Broth Seasoning
- 400ml Anchovy broth
- A little soy sauce (Gukganjang or Jin-ganjang, to taste)
- A pinch of salt (to taste)
- 400ml Anchovy broth
- A little soy sauce (Gukganjang or Jin-ganjang, to taste)
- A pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare the cool broth that defines the taste of Mukssabal. Make about 400ml of anchovy and kelp broth in advance. Once the broth is ready, add a little soy sauce (Gukganjang or Jin-ganjang) for color and season with salt to your preference. Keeping this seasoned broth chilled in the refrigerator will ensure the Mukssabal is at its most delicious when served.
Step 2
Now it’s time to make the jelly. In a bowl, place 20g of buckwheat flour. Gradually add 100ml of water while whisking or stirring with a spatula to create a smooth batter without lumps. Ensuring the buckwheat flour is lump-free is key to a silky smooth jelly texture.
Step 3
In a pot, combine 500ml of water and 4g of agar-agar powder for Eomuk. Mix well with a whisk until the agar-agar powder is fully dissolved. Then, place the pot over medium heat and bring to a boil. Once it starts to boil, reduce the heat to low. Gradually add the buckwheat batter prepared in step 1, stirring continuously with a whisk. Be careful to prevent the buckwheat batter from clumping or sticking to the bottom of the pot. Continue to cook for another 1-2 minutes.
Step 4
Carefully pour the jelly mixture from step 3 into your prepared Eomuk mold or a shallow dish. Let it cool slightly to release some of the heat, then cover with plastic wrap or a lid and refrigerate for at least 1-2 hours until firmly set. A well-set jelly will be easier to slice and have a better texture.
Step 5
Prepare the toppings for your Mukssabal. Wash the cucumber, cut it into quarters, remove the seeds, and slice it thinly into strips. Roughly chop the lettuce leaves. Slice the red and green chili peppers thinly on an angle. If you remove the seeds from the chilies, they will be less spicy and more enjoyable for everyone.
Step 6
Take the well-set Eomuk jelly out of the refrigerator. Using a jelly cutter or a knife, cut the jelly into thick, bite-sized pieces. Avoid cutting it too thinly, as it might break easily; maintaining a moderate thickness will enhance its chewy texture. Arrange the cut jelly attractively in a serving bowl.
Step 7
Pour the chilled anchovy broth prepared earlier over the jelly in the bowl. If the broth is too cold, the jelly might become firmer. To achieve a softer texture, you might want to let the broth sit at room temperature for a short while after taking it out of the refrigerator before pouring.
Step 8
Finally, arrange the prepared fresh vegetable toppings (julienned cucumber, roughly chopped lettuce) and thinly sliced red and green chilies attractively on top. Sprinkle a pinch of shredded seaweed (Gim) for an extra savory flavor. Your refreshing and visually appealing Eomuk Mukssabal is now complete! Enjoy your meal!
