Heartwarming Acorn Jelly Rice Soup (Onmukbap)
How to Make Acorn Jelly Rice Soup at Home: Delicious Broth and a Satisfying Bowl
Discover how to make a warm and comforting Acorn Jelly Rice Soup (Onmukbap) that will soothe your soul on a chilly day. We’ll guide you through creating a rich and refreshing broth using anchovies and kelp, paired with chewy acorn jelly, flavorful aged kimchi, and crisp dongchimi radish. This simple yet hearty one-bowl meal is packed with nutrients and is perfect for a satisfying and wholesome lunch or dinner.
Main Ingredients (for 1 serving)- 300g Acorn Jelly
- 40g Aged Kimchi (Mukimchi)
- 40g Dongchimi Radish
- A pinch of Seaweed Flakes (Gim)
- A pinch of Bell Pepper
- 1 Tbsp Toasted Sesame Seeds
- 2 cups (approx. 400ml) Warm Broth
Broth Ingredients- 7g Dried Anchovies for broth
- 2-3 sheets Dried Kelp
- 1 Tbsp Tuna Extract (Chamchi-ek)
- 1 Tbsp Anchovy Sauce (Myeolchi-aekjeot)
- 800ml Water
Seasoning for Aged Kimchi and Dongchimi Radish- 1/2 Tbsp Sesame Oil
- 1/3 Tbsp Sugar
- 1/3 Tbsp Toasted Sesame Seeds
- 7g Dried Anchovies for broth
- 2-3 sheets Dried Kelp
- 1 Tbsp Tuna Extract (Chamchi-ek)
- 1 Tbsp Anchovy Sauce (Myeolchi-aekjeot)
- 800ml Water
Seasoning for Aged Kimchi and Dongchimi Radish- 1/2 Tbsp Sesame Oil
- 1/3 Tbsp Sugar
- 1/3 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Acorn jelly can sometimes have a slightly astringent taste. To remove this and achieve a more chewy texture, briefly blanch the jelly in boiling water for about 3 minutes.
Step 2
After blanching, rinse the acorn jelly quickly under cold water to cool it down. Then, slice it into thin strips, about 0.5cm wide, for easy eating. Consistent slicing will ensure a pleasant texture when served.
Step 3
Prepare the broth by placing the dried anchovies (with guts removed) and dried kelp into a pot. If your anchovies smell fishy or are damp, lightly toast them in a dry pan first to enhance the broth’s clarity. Add 800ml of water and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes to extract a deep flavor. During simmering, add tuna extract and anchovy sauce to enhance the umami and adjust the seasoning to your taste. Strain the broth through a sieve to obtain a clear liquid.
Step 4
Rinse the aged kimchi thoroughly, squeeze out excess water, and chop it finely. Drain the dongchimi radish and slice it into strips similar in size to the chopped kimchi. In a bowl, combine the chopped kimchi and sliced radish. Add 1/2 Tbsp sesame oil, 1/3 Tbsp sugar, and 1/3 Tbsp toasted sesame seeds. Gently mix everything together to season.
Step 5
Thinly slice the dried seaweed (gim) with scissors. Prepare the bell pepper by slicing it into thin strips as well; these will serve as colorful garnishes. The vibrant toppings will enhance both the visual appeal and the flavor of the mukbap.
Step 6
In a serving bowl, place a generous portion of the sliced acorn jelly. Arrange the seasoned aged kimchi, dongchimi radish, shredded seaweed, and bell pepper attractively on top. Finally, pour about 2 cups of the warm, prepared broth over the ingredients, ensuring it’s just enough to cover them slightly. Sprinkle with 1 Tbsp of toasted sesame seeds. Your nourishing Acorn Jelly Rice Soup (Onmukbap) is now ready to be enjoyed!
