Warm Acorn Jelly Rice Bowl
Warm Acorn Jelly Rice Bowl
Crafting a Hearty Warm Acorn Jelly Rice Bowl
Introducing a nourishing hot ‘mukbap’ (rice bowl with jelly) recipe, perfect for enjoying on chilly winter days. The delightful chewiness of acorn jelly combined with a savory anchovy and kelp broth creates a deep, comforting flavor. Topped with crisp kimchi and flavorful egg garnish, this dish warms you from the inside out. Prepare to feel the magic of a truly satisfying meal.
Main Ingredients- 2 bowls warm cooked rice
- 1/2 block acorn jelly
- 1 egg
- 1/4 cucumber
- A pinch of shredded roasted seaweed
- 1 handful kimchi (about 50g)
Kimchi Seasoning- 1 tsp fine chili powder
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 tsp fine chili powder
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare a deep and savory broth. In a pot, combine 5 cups of water, 10 dried anchovies (with guts removed), 1 dried kelp piece (lightly wiped clean), and 1/2 dried shiitake mushroom. Bring to a boil over high heat, then reduce to medium-low and simmer for another 10 minutes. Remove the kelp as soon as the water boils to prevent bitterness. Strain the broth, discarding the anchovies and shiitake mushroom, and set aside.
Step 2
Let’s make a nutritious egg garnish! Carefully separate 1 egg into yolk and white. Pan-fry each separately into thin omelets. Lightly grease a pan, pour in the egg mixture, and cook over low heat until set, flipping once. Let the cooked egg crepes cool slightly before thinly slicing them into matchsticks.
Step 3
Prepare the jelly and vegetables. Slice the acorn jelly into bite-sized pieces, about 0.5cm thick. Wash the cucumber thoroughly, then cut it into matchsticks similar in length to the acorn jelly. Slice the prepared yellow and white egg crepes into fine matchsticks as well.
Step 4
Create a delicious seasoning for the kimchi. Empty the kimchi’s filling if necessary and finely chop it. In a bowl, combine the chopped kimchi with 1 tsp fine chili powder, 1 tsp sugar, 1 tsp toasted sesame seeds, and 1 Tbsp sesame oil. Mix well by hand. This blend will enhance the flavor with a touch of tanginess, sweetness, and nutty aroma.
Step 5
Now, let’s assemble the warm rice bowl. Place 2 bowls of warm cooked rice into serving bowls. Artfully arrange the sliced acorn jelly on top of the rice. Gently warm the prepared broth so it’s ready to be poured over.
Step 6
Adorn the acorn jelly with colorful toppings. Arrange the finely sliced yellow and white egg garnish, crisp cucumber matchsticks, and the well-seasoned kimchi over the acorn jelly. The vibrant colors of each ingredient will create an appealing presentation.
Step 7
Finally, sprinkle a pinch of shredded roasted seaweed over the top. Your delicious acorn jelly rice bowl, perfect for warming up on a cold day, is now complete! Enjoy with the warm broth on the side.
