Hearty and Healthy Acorn Jelly Bibimbap (Hot Version)
A Warming and Nutritious Meal: Hot Acorn Jelly Bibimbap (Onmukbap/Mukchae Bibimbap/Mukbap)
Enjoy a comforting bowl of hot acorn jelly bibimbap, a dish that’s both healthy and warming, perfect for cooler days. This recipe features the chewy texture of acorn jelly, combined with savory broth and fresh toppings for a satisfying and nourishing meal.
Main Ingredients- Acorn jelly 400g
- Well-fermented kimchi 200g
- 1 egg
- 1 green onion stalk
Soy Sauce Seasoning- 1 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp regular soy sauce (jinganmjung)
- 1 Tbsp mirin
- 1/2 Tbsp red pepper flakes (gochugaru)
- A little bit of toasted sesame seeds
- A little bit of sesame oil
Kimchi Seasoning- 1/2 Tbsp sugar
- A little bit of toasted sesame seeds
- A little bit of sesame oil
Broth Ingredients- Radish 100g
- 7-8 dried anchovies for broth
- 5 dried
anchovies (Diphyeori) - 1 piece dried kelp (10cm x 10cm)
- 1L water
- 1 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp regular soy sauce (jinganmjung)
- 1 Tbsp mirin
- 1/2 Tbsp red pepper flakes (gochugaru)
- A little bit of toasted sesame seeds
- A little bit of sesame oil
Kimchi Seasoning- 1/2 Tbsp sugar
- A little bit of toasted sesame seeds
- A little bit of sesame oil
Broth Ingredients- Radish 100g
- 7-8 dried anchovies for broth
- 5 dried
anchovies (Diphyeori) - 1 piece dried kelp (10cm x 10cm)
- 1L water
- Radish 100g
- 7-8 dried anchovies for broth
- 5 dried
anchovies (Diphyeori) - 1 piece dried kelp (10cm x 10cm)
- 1L water
Cooking Instructions
Step 1
First, let’s prepare the warming broth. In a pot, combine 1L of water with the cleaned dried anchovies (removing the innards can reduce bitterness), dried pollack anchovies, roughly chopped radish, and kelp. You can place the anchovies and pollack anchovies in a broth bag for easier removal. Bring to a boil, then reduce to medium-low heat and simmer for 10-15 minutes. Remove the kelp and the broth bag. Strain the broth through a sieve to ensure it’s clear.
Step 2
Slice the acorn jelly into bite-sized pieces, about 1cm thick strips. Blanch the sliced acorn jelly in boiling water for about 30 seconds. This step removes any slight bitterness and enhances the chewy texture. Drain the blanched jelly and rinse briefly under cold water, then set aside in a colander to drain completely.
Step 3
Finely mince the garlic. Slice the green onion thinly, separating the white and green parts for different uses.
Step 4
Cut the red chili pepper in half lengthwise, remove the seeds, and slice it thinly on an angle. Separate the oyster mushrooms into individual strands.
Step 5
Finely chop the kimchi using scissors. In a bowl, combine the chopped kimchi with 1/2 Tbsp sugar, a little toasted sesame seeds, and a little sesame oil. Mix well by hand. If your kimchi is particularly sour, you can add a little extra sugar. We’re seasoning it directly as it won’t be stir-fried or boiled separately.
Step 6
Now, let’s make the delicious soy sauce seasoning. In a small bowl, mix together 1 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, 1 Tbsp mirin, 1/2 Tbsp red pepper flakes, a little toasted sesame seeds, and a little sesame oil. Adjust the amount of seasoning to your preference, but be mindful that it can be quite salty, so it’s recommended to add it gradually.
Step 7
Bring the prepared broth to a boil and add the separated oyster mushrooms, sliced red chili pepper, the white parts of the green onion, and minced garlic. Once it boils, season with soup soy sauce and mirin to taste. Immediately turn off the heat. This method keeps the vegetables fresh and the broth pleasantly warm.
Step 8
Lightly beat the egg with a pinch of salt. Heat a lightly oiled pan over low heat and cook a thin omelet (jidan). Once cooked, roll it up and slice it thinly into strips for garnish.
Step 9
To assemble, place the acorn jelly, seasoned kimchi, sliced egg garnish, and chopped green onion into a serving bowl. Ladle the hot broth generously over the ingredients. Finally, add the soy sauce seasoning to taste. Your warm and nutritious acorn jelly bibimbap is now ready! Enjoy your meal.
