Acorn Jelly Sushi with Kimchi and Seaweed
#SooMiNeBanChan #ChefMichael #AcornJellySushi #KimchiSushi #SeaweedRice #UniqueDelicacy
Looking for a unique culinary adventure? Inspired by ‘SooMiNe BanChan’ and reinterpreting Chef Michael’s special recipe, we present ‘Kimchi Acorn Jelly Sushi.’ The tangy fermented kimchi, chewy acorn jelly, and fragrant seaweed come together to create a surprisingly delightful taste that will awaken your palate. We’ve tamed the strong flavor of aged kimchi with plum extract and lightly blanched the acorn jelly in hot water for a refreshing crunch. The sushi rice is seasoned with a sweet and sour vinegar dressing and generously mixed with savory seaweed for an enhanced aroma. Experience the perfect harmony of aged kimchi, acorn jelly, and seaweed sushi – make it at home today!
Main Ingredients- 1 block Acorn Jelly (Dotori Muk)
- 1/4 head Aged Kimchi (Muk Eun Ji), well-fermented
- 4 sheets Seaweed (Gamtidae)
- 3 bowls Cooked Rice
Cooking Instructions
Step 1
First, let’s prepare the delicious sushi rice. In 3 bowls of warm cooked rice, mix in 1 Tbsp rice vinegar, 1 Tbsp sugar, and 1 tsp salt until well combined. Finally, add 1 tsp sesame oil and 1 tsp toasted sesame seeds for a nutty aroma, completing your sweet and sour sushi rice base.
Step 2
Finely chop the aged kimchi into bite-sized pieces. In a bowl, combine the chopped kimchi with 1 tsp of perilla oil (sesame oil works too!) and mix gently. Add 1 tsp of plum extract to balance the fermented flavor and 1 tsp of toasted sesame seeds for added richness. Mix everything together to create your seasoned aged kimchi.
Step 3
Cut the acorn jelly into pieces suitable for sushi. Blanch the cut acorn jelly in boiling water for about 30 seconds, then immediately plunge it into cold water to cool. This process will make the acorn jelly firmer and give it a satisfyingly crisp texture. Drain thoroughly to remove excess water.
Step 4
Now, let’s add a special aroma to the sushi rice. Crumble the 4 sheets of seaweed (gamtidae) with your hands or chop them finely with scissors. Add the crumbled seaweed generously over the seasoned sushi rice and gently mix. The unique oceanic fragrance of the seaweed will infuse the rice, creating a richer flavor profile.
Step 5
Shape the seaweed-infused sushi rice into individual portions of your desired size. Gently press the rice using the back of a spoon to form neat sushi pieces.
Step 6
Place the acorn jelly pieces decoratively on top of the shaped sushi rice. While that sits, let’s prepare the garnishes. Lightly beat 2 eggs and cook them into thin omelets over low heat. You don’t need to separate the yolks and whites. Once cooled, thinly slice the egg omelets into strips. Wash 1/4 cucumber and also slice it thinly into strips.
Step 7
On top of the acorn jelly, artfully arrange the seasoned aged kimchi. The spicy and tangy kimchi will enhance the overall flavor complexity of the acorn jelly and sushi rice.
Step 8
Add the julienned cucumber strips over the kimchi for a refreshing crunch and a pop of color. The coolness of the cucumber will balance the flavors beautifully.
Step 9
Finally, top everything with the julienned egg omelet strips. Your ‘Kimchi Acorn Jelly Sushi’ is now complete! The vibrant colors and variety of ingredients make it a feast for the eyes as well.
Step 10
While it may seem unfamiliar at first, one bite will reveal the delightful combination of the mild, nutty acorn jelly, the spicy and tangy aged kimchi, and the fragrant seaweed. The aged kimchi plays a key role in anchoring the flavor, making this a truly captivating delicacy. Make it for special occasions or to add a touch of uniqueness to an ordinary day!
