Warm Acorn Jelly Noodle Soup (Mukbap)
How to Make Delicious Hot Acorn Jelly Noodle Soup, a Winter Delicacy
Let’s make some acorn jelly noodle soup, perfect for a cozy winter meal.
Main Ingredients
- 1 pack Acorn Jelly (approx. 300g)
- 50g Kimchi (fermented napa cabbage)
- 1/2 Cucumber
- 1 pinch Roasted Seaweed Flakes (Gimgaru)
- 1 bowl Hot Cooked Rice
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a warm and comforting acorn jelly noodle soup (Mukbap), perfect for warming you up on a chilly day. This dish is both satisfying and gentle on the stomach. Let’s get started!
Step 2
First, let’s prepare the key ingredients that will make our Mukbap delicious. Slice the acorn jelly into bite-sized strips, about 1cm thick. For the kimchi, remove some of the excess brine and finely chop it. Place the chopped kimchi in a bowl and mix it with 1 tablespoon of sesame oil, 1/3 teaspoon of sugar, 1 teaspoon of toasted sesame seeds, and a pinch of salt to taste. Gently knead the ingredients together until well combined. Next, thinly julienne the cucumber after washing it thoroughly. Seasoning the kimchi in advance like this will deepen its flavor considerably.
Step 3
Now, let’s prepare the broth that will form the soul of our warm Mukbap. Pour 400ml of anchovy-kelp broth into a pot and bring it to a rolling boil over medium heat. Once boiling, remove the anchovies and kelp to get a clear broth. We won’t be adding any extra seasoning to this broth. Why? Because the seasoned kimchi we prepared earlier is already perfectly flavorful!
Step 4
Let me explain again why we don’t season the broth separately! When we seasoned the kimchi in step 2, we already added sesame oil, sugar, toasted sesame seeds, and salt, ensuring it has a great taste. Adding more seasoning to the broth might make the soup too salty or unbalanced. The key is to let the savory flavors and seasoning from the kimchi naturally infuse into the broth.
Step 5
It’s time to assemble our delicious Mukbap! Start by placing a generous portion of hot cooked rice into a serving bowl. Next, arrange the sliced acorn jelly over the rice. Then, add the well-seasoned kimchi and the finely julienned cucumber. Finish by generously sprinkling roasted seaweed flakes (Gimgaru) on top for both flavor and visual appeal. It looks incredibly appetizing, doesn’t it?
Step 6
And there you have it! Pour the hot broth over all the ingredients. Gently stir everything together so the rice, acorn jelly, kimchi, and cucumber mingle in the warm broth. Doesn’t a bowl of Mukbap look wonderful? Enjoying this with the warm broth will provide a wonderfully filling and cozy meal, especially on a cold winter day. Enjoy your meal!
