Warm and Hearty Acorn Jelly Soup (Dotori Muk Guksu): A Perfect Homey Brunch Dish for Chilly Days
Warm and Hearty Acorn Jelly Soup (Dotori Muk Guksu): A Perfect Homey Brunch Dish for Chilly Days
Easy Acorn Jelly Soup Recipe | Stomach-Friendly Home Brunch & Dinner Idea
As the weather gets cooler, warm and comforting soup dishes become irresistible! I decided to make this Dotori Muk Guksu (Acorn Jelly Soup) using acorn jelly I found at the supermarket. The combination of soft acorn jelly, savory seaweed flakes, and a tangy-sweet stir-fried kimchi topping creates a wonderfully satisfying meal. It’s simple to make at home, making it a highly recommended choice for weekend home brunches or a light dinner!
Main Ingredients- 1 block (400g) Acorn Jelly (Dotori Muk)
- 1 Egg
- 3 stalks of Crown Daisy (or your preferred greens)
- A little Kimchi
- A little Dried Seaweed Flakes (Gim-garu)
- A little Perilla Oil (Deulgireum)
Soup Seasoning- 700ml Water (approx. 3.5 cups)
- 1/3 tsp Minced Garlic
- 1/2 Tbsp Tuna Extract (or fish sauce)
- 1/2 Tbsp Soy Sauce for soup (or fish sauce)
- 1/2 tsp Organic Apple Cider Vinegar
- 1/3 Tbsp Plum Extract (Maesilcheong)
Stir-fried Kimchi Topping- 2 Tbsp Kimchi (finely chopped)
- 1/2 Tbsp Perilla Oil (or Sesame Oil)
- 1/3 Tbsp Plum Extract (Maesilcheong)
- 700ml Water (approx. 3.5 cups)
- 1/3 tsp Minced Garlic
- 1/2 Tbsp Tuna Extract (or fish sauce)
- 1/2 Tbsp Soy Sauce for soup (or fish sauce)
- 1/2 tsp Organic Apple Cider Vinegar
- 1/3 Tbsp Plum Extract (Maesilcheong)
Stir-fried Kimchi Topping- 2 Tbsp Kimchi (finely chopped)
- 1/2 Tbsp Perilla Oil (or Sesame Oil)
- 1/3 Tbsp Plum Extract (Maesilcheong)
Cooking Instructions
Step 1
First, slice the acorn jelly into bite-sized pieces, about 1 to 1.5 cm thick and long. Rinse the sliced jelly under cold water and let it soak briefly. This helps prevent the pieces from sticking together and keeps them delightfully firm.
Step 2
Now, let’s prepare the soup seasoning. In a pot, add 700ml of water and bring it to a boil. Once boiling, add the minced garlic, tuna extract, soy sauce (or fish sauce), apple cider vinegar, and plum extract. This soup is meant to be enjoyed with the stir-fried kimchi, so it’s best to season it slightly on the milder side initially. Adjust the amount of seasonings according to your preference, keeping in mind that the kimchi and other toppings will add flavor. Once the seasonings are well combined, add the sliced acorn jelly. Carefully crack one egg into the soup, aiming for a softly cooked, poached egg with a runny yolk.
Step 3
While the jelly and egg are cooking, prepare the stir-fried kimchi topping. In a pan, heat 1/2 Tbsp of perilla oil (or sesame oil) over low heat. Add the 2 Tbsp of finely chopped kimchi and 1/3 Tbsp of plum extract. Sauté slowly, stirring occasionally, until the kimchi is tender and slightly caramelized. Be careful not to burn it. While the soup is simmering, skim off any foam that rises to the surface for a cleaner taste. Finally, taste the soup and adjust the seasoning if needed. If it’s too bland, you can add a tiny bit more soy sauce or a pinch of salt.
Step 4
Once everything is ready, assemble the soup in a serving bowl. Arrange the prepared crown daisy nicely on top. Then, generously sprinkle the sweet and savory stir-fried kimchi and the nutty dried seaweed flakes over the jelly. Finish with a small drizzle of aromatic perilla oil. Your warm and delicious acorn jelly soup is ready! It’s a wonderful meal to warm your body and soul on a chilly day.
