Warm Acorn Jelly Rice Soup (Onmukbap) Golden Recipe
Enjoy Deep and Refreshing Flavors at Home! Acorn Jelly Rice Soup / Mukbap / Korean Cuisine / Restaurant Favorite
Hello from Life’s Best Restaurant! Today, we’re introducing a comforting recipe for warm acorn jelly rice soup (Onmukbap) that will warm your body and soul on a chilly day. The harmony of the deep, refreshing broth and chewy acorn jelly is exquisite. This recipe is prepared with care for 2 servings.
Broth Ingredients- 1 handful dried anchovies for broth (gutted)
- 1/2 handful dried pollack (hwangtae)
- 1/2 handful dried shrimp
- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 200g radish (cut into large pieces)
- 1 stalk green onion (white part mainly, cut into large pieces)
- 2 liters water
Cooking Instructions
Step 1
Preparing the Anchovies: First, carefully remove the guts and fins from the dried anchovies used for the broth. This step ensures a clean and impurity-free broth, free from any bitterness.
Step 2
Toasting for Flavor: Lightly heat a pan and add the gutted anchovies, dried pollack, and dried shrimp. Toast them over low heat until they become fragrant. This process removes any fishy odors and enhances their savory depth. Be careful not to burn them.
Step 3
Simmering the Broth: Pour 2 liters of water into a pot. Add the toasted anchovies, dried pollack, and dried shrimp. Also add the large chunks of radish and the kelp sheet. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 20 minutes to extract a rich flavor. For a clear broth, remove the kelp after about 5 minutes of boiling.
Step 4
Adding Aromatics: Add the large pieces of green onion to the broth that has been simmering for 20 minutes. (Optional: If you wish to add potato, onion, or shiitake mushrooms, add them now and simmer for another 10 minutes. However, radish and green onion are sufficient for a basic mukbap.)
Step 5
Seasoning the Broth: Season the simmering broth with 1 tablespoon of minced garlic, a pinch of ground black pepper, and 2 tablespoons of soup soy sauce. The natural flavors from the seafood are usually enough, so additional seasonings are often unnecessary. Skim off any foam that rises to the surface for a clearer broth. Simmer for another 10 minutes to allow the flavors to meld.
Step 6
Preparing the Acorn Jelly: Slice the acorn jelly into bite-sized pieces, about 2cm wide. Store-bought acorn jelly can sometimes be firm or slightly bitter from refrigeration. To improve its texture and taste, briefly blanch it in boiling water for 3-4 minutes until it becomes tender. Immediately rinse the blanched jelly under cold water to firm it up.
Step 7
Using Broth Solids (Optional): Discard the solids (anchovies, dried pollack, etc.) from the simmered broth. (Tip: If you’d like to utilize the solids, you can pan-fry them separately and use them as a topping for the mukbap for an added textural element. However, this recipe proceeds by discarding them.)
Step 8
Making Toppings (Optional): For an extra layer of flavor, you can prepare a stir-fried topping. Heat a little oil in a pan and stir-fry finely chopped green onions, chili peppers, or onions with 2 tablespoons of soy sauce, ground pepper, and half a tablespoon of sugar. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Step 9
Preparing Mukbap Toppings: Finely chop the green onions, julienne the cucumber, and finely chop the kimchi. These will serve as the garnishes for your mukbap.
Step 10
Serving Warm: Place the prepared acorn jelly in a serving bowl. Arrange the chopped kimchi, julienned cucumber, and chopped green onions attractively on top. Sprinkle with shredded seaweed and toasted sesame seeds. Finally, ladle the warm broth over the ingredients to complete your delicious acorn jelly rice soup (Onmukbap).
Step 11
Enjoying as Cold Mukbap: If you prefer a cold dish, Onmukbap can easily be transformed into cold mukbap (Nengmukbap). Let the prepared broth cool completely. Then, mix it with an equal amount of dongchimi (radish water kimchi) brine or store-bought naengmyeon (cold noodle soup) broth. Add a little vinegar and sugar to taste for a refreshing tang, and serve with ice cubes for a cool and invigorating meal.
