Warm Acorn Jelly Noodle Soup (Mukssabal)
Warm Acorn Jelly Noodle Soup (Mukssabal)
How to Make Warm Mukssabal (Acorn Jelly Soup), Including Broth Recipe for Hot Noodle Soup
I felt like having Mukssabal today, so I decided to make a warm and hearty version. This dish combines chewy acorn jelly with flavorful kimchi and fresh vegetables, creating a wonderfully savory and slightly tangy broth. It’s perfect for a comforting meal on a chilly day!
Main Ingredients- 1/2 block (approx. 200g) Acorn Jelly (Dotori Muk)
- 1 Broth Pack (or 500ml Anchovy-Kelp Broth)
- 1 Egg
- 1 Tbsp Well-fermented Kimchi (finely chopped)
Cooking Instructions
Step 1
Let’s make a deep and refreshing broth. In a pot, combine 600ml of water with the broth pack. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 10 minutes to extract a delicious broth. You can also use dried anchovies and kelp if you prefer.
Step 2
We’ll add some savory depth to the broth. Pour the prepared broth into a bowl and season with 1 teaspoon of soy sauce for soup (guk-ganjang). Taste and adjust the seasoning if needed; a tiny pinch of salt can be added if it’s too bland. It’s important to taste as you go.
Step 3
We’re making a soft egg garnish. Lightly beat one egg and cook it into a thin omelet in a lightly oiled pan. Once cooked, roll it up and slice it into thin strips, or cut into bite-sized pieces (about 1cm x 3cm).
Step 4
The key to that tangy and sweet flavor! Let’s prepare the kimchi. Heat 1 teaspoon of sesame oil in a pan over low heat. Add the finely chopped kimchi and sauté until softened. This process mellows the sourness and brings out a lovely nutty aroma.
Step 5
Adding the fresh flavor of vegetables. Heat 1 teaspoon of cooking oil in the same pan. Add the thinly sliced onion and carrot. Sprinkle a pinch of salt and sauté until the onion becomes translucent. You don’t need to cook them for too long.
Step 6
The star of our Mukssabal, the acorn jelly! Cut the acorn jelly into bite-sized pieces (about 1.5cm x 1.5cm) and arrange them attractively in a serving bowl. Top the jelly with the sautéed kimchi and the sautéed onion and carrot mixture, arranging them nicely.
Step 7
Let’s arrange the colorful toppings beautifully. Place the egg garnish, sautéed kimchi, and sautéed vegetables neatly over the acorn jelly for a visually appealing dish. Arranging them with consideration for color contrast will make it even more appetizing.
Step 8
The final touch! Prepare the dried seaweed flakes (gim-garu) to sprinkle on top just before serving. You can also add toasted sesame seeds or finely chopped scallions for extra flavor.
Step 9
Pour the warm broth and enjoy! Ladle the hot, prepared broth generously over the assembled Mukssabal. The heat from the broth will meld with the jelly and toppings, creating a deep and comforting flavor. Serve immediately for a warm and satisfying meal.
