Chilled Acorn Jelly Noodles (Dotori Muk Soba)
Beat the Heat with Refreshing Acorn Jelly Noodles: The Ultimate Summer Delight!
The summer heat has been intense lately, making even simple meal prep feel like a chore. On days like these, minimizing cooking is the best strategy! That’s why I decided to make Acorn Jelly Noodles, a dish that can be prepared quickly if you have the broth ready. I happened to find some beautifully firm and jiggly acorn jelly at the vegetable store, so I couldn’t resist bringing a pack home. To be honest, jelly isn’t something I eat very often, and I usually only make this dish once a year. However, this batch of acorn jelly was exceptionally delicious and provided such a cooling sensation! The refreshing broth, topped with ice cubes, made for a truly delightful meal. It’s the perfect light and cooling dish to enjoy on a hot day, don’t you think? Wishing you all a vibrant and tasty start to the week! ♡
Main Ingredients- 1 pack Acorn Jelly (Dotori Muk)
- 1/2 Cucumber
- 1 cup Kimchi (chopped into bite-sized pieces)
- 3 Hard-boiled Eggs
- 1/2 cup Dried Anchovies for broth
- 2 Large Bowls of Water (approx. 1.5L)
Broth Seasoning & Toppings- 1 Broth Bag/Tea Bag (containing dried anchovies, kelp, etc. – optional, for deeper flavor)
- 2/3 tsp Soy Sauce (or salt, adjust to taste)
- A pinch of Crumbled Seaweed (Gim)
- A pinch of Toasted Sesame Seeds
- A drizzle of Sesame Oil
- 1 Broth Bag/Tea Bag (containing dried anchovies, kelp, etc. – optional, for deeper flavor)
- 2/3 tsp Soy Sauce (or salt, adjust to taste)
- A pinch of Crumbled Seaweed (Gim)
- A pinch of Toasted Sesame Seeds
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
Pour 2 large bowls (approx. 1.5L) of water into a pot and bring to a boil over high heat.
Step 2
Prepare the broth ingredients (dried anchovies, kelp, etc.) by placing them in a mesh bag or a broth tea bag.
Step 3
Once the water reaches a rolling boil, add the prepared broth ingredients bag to the pot.
Step 4
Reduce the heat to low and simmer for about 15 minutes, covered, to extract a clear and rich broth. Be careful to avoid a fishy smell from the anchovies.
Step 5
Strain the broth, removing the solids. Season with soy sauce (or salt) to your preference. Taste and adjust the seasoning as needed. Once seasoned, let the broth cool completely and store it in the refrigerator. It’s good to have it slightly saltier as it will be served with ice.
Step 6
Gently rinse the acorn jelly under running water, then slice it into bite-sized pieces, about 1cm thick. Using a special jelly cutter (muk kal) can create neater slices.
Step 7
Wash the cucumber, remove the seeds, and slice it into thin julienne strips. Trim the kimchi to remove excess pulp and chop it into manageable pieces with scissors or a knife. Cut the hard-boiled eggs in half.
Step 8
Place the sliced acorn jelly into a deep serving bowl. Arrange the julienned cucumber, chopped kimchi, and halved hard-boiled eggs attractively on top. You can also add other vegetables like lettuce or perilla leaves if desired.
Step 9
Pour the chilled broth over the ingredients. Garnish with crumbled seaweed, toasted sesame seeds, and a drizzle of sesame oil according to your preference. Adding a few ice cubes will make it even more refreshing and delicious!