Warm Acorn Jelly Soup: A Winter Delicacy
A Hearty and Warming Acorn Jelly Soup for the Winter Season
This recipe features a comforting acorn jelly soup made with a rich, flavorful broth. We’ve enhanced the soup’s depth by using a variety of ingredients like anchovies, dried anchovies (for soup), and dried shrimp. It’s a perfect, satisfying dish for cold winter days when you need a warm and nourishing meal.
Main Ingredients
- 1/2 block Acorn Jelly (approx. 200g)
- 200g Kimchi (fermented cabbage)
- 1 Egg
- A little Roasted Seaweed
- 1 Cheongyang Pepper (Korean chili pepper)
- Pinch of Salt
- Soy Sauce (or Fish Sauce) to taste
For the Flavorful Broth
- 3-5 Dried Anchovies (for soup stock)
- 3 pieces Dried Kelp (3cm x 3cm)
- 3 Dried Anchovies (for soup stock, e.g., bori-멸치)
- 1 handful Dried Shrimp
- 100g Radish (approx. 1/5 of a small radish)
- 3-5 Dried Anchovies (for soup stock)
- 3 pieces Dried Kelp (3cm x 3cm)
- 3 Dried Anchovies (for soup stock, e.g., bori-멸치)
- 1 handful Dried Shrimp
- 100g Radish (approx. 1/5 of a small radish)
Cooking Instructions
Step 1
First, prepare the anchovies. Rinse them lightly under running water, then remove the intestines and heads to eliminate any fishy taste. For a richer flavor, lightly toast the anchovies in a dry pan over medium-low heat for 1-2 minutes.
Step 2
Add the toasted anchovies, dried shrimp, roughly chopped radish, dried anchovies (bori-멸치), and kelp to a pot. Pour in about 1.5 liters of water. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer for 15-20 minutes until the broth is deeply flavorful and clear. Remove the kelp after it starts boiling.
Step 3
Drain the acorn jelly and gently score its surface with the back of a knife to create a decorative pattern. Cut the jelly into bite-sized strips, about 1cm thick.
Step 4
Wash the Cheongyang pepper, remove the stem, and slice it thinly on the diagonal. If you prefer a spicier kick, you can leave the seeds in.
Step 5
Lightly scrape out any excess filling from the kimchi, then chop it finely. Place the chopped kimchi in a bowl, add 1 teaspoon of sugar and a pinch of gochugaru (Korean chili flakes), and mix well. This step helps to mellow the kimchi’s sourness and enhance its flavor.
Step 6
Strain the well-simmered broth through a sieve, discarding the solids. Return the clear broth to the pot and bring it back to a simmer over medium-low heat. Once simmering, season with soy sauce (or fish sauce) and salt to your preference. Slowly pour in the beaten egg while stirring gently, cooking it like egg drop soup.
Step 7
To serve, place the sliced acorn jelly and seasoned kimchi into a warmed bowl. Ladle the hot, flavorful broth over the jelly and kimchi. This creates a wonderfully warming acorn jelly soup, perfect for winter. For an extra touch of flavor and texture, crumble some roasted seaweed on top before serving.
