Chilled & Sweet & Sour Mukbap (Acorn Jelly Rice Soup)
Easy & Refreshing Mukbap Recipe with Acorn Jelly (Serves 2-3)
A delightful Mukbap recipe with a refreshing, sweet, and tangy broth that requires no cooking, perfect for a quick and cooling meal.
Refreshing Broth Ingredients- 900ml Water
- 3 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
Toppings & Vegetables- 1 block Acorn Jelly (Muk)
- 1/4 Cucumber
- A pinch of Carrot
- 2-3 Romaine Lettuce leaves
- A pinch of Seaweed Flakes
Seasoned Kimchi- 1/4 head Fermented Kimchi
- 1 Tbsp Sugar
- 1/2 Tbsp Oligosaccharide
- 1 tsp Sesame Oil
- A pinch of Black Pepper
- 1 block Acorn Jelly (Muk)
- 1/4 Cucumber
- A pinch of Carrot
- 2-3 Romaine Lettuce leaves
- A pinch of Seaweed Flakes
Seasoned Kimchi- 1/4 head Fermented Kimchi
- 1 Tbsp Sugar
- 1/2 Tbsp Oligosaccharide
- 1 tsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the refreshing sweet and tangy broth base. In 900ml of water, combine 3 tablespoons of soy sauce, 3 tablespoons of sugar, and 3 tablespoons of vinegar. Stir well until the sugar is completely dissolved. Maintaining a 1:1:1 ratio for soy sauce, sugar, and vinegar makes achieving the perfect sweet and sour balance easy. Chill the prepared broth in the refrigerator until cold.
Step 2
Now, let’s season the kimchi. Rinse the fermented kimchi lightly under running water and squeeze out excess juice, then chop it finely. In a bowl, mix the chopped kimchi with 1 tablespoon of sugar, 1/2 tablespoon of oligosaccharide, 1 teaspoon of sesame oil, and a pinch of black pepper. This seasoned kimchi will add a wonderful depth of flavor to your Mukbap.
Step 3
Let’s get the fresh toppings ready! Feel free to use any vegetables you have on hand. Finely julienne the carrot and cucumber. Wash and thinly slice the romaine lettuce. Adding other vegetables like perilla leaves (kkaennip) can also enhance the taste.
Step 4
Next, we’ll make the versatile seasoning sauce that elevates the Mukbap. In a bowl, combine 2 tablespoons of soy sauce, 1/2 tablespoon of minced garlic, 1 tablespoon of gochugaru (Korean chili flakes), 2 tablespoons of finely chopped green onions, 1 tablespoon of sesame oil, a pinch of black pepper, and 1 tablespoon of toasted sesame seeds. Mix everything thoroughly. Aim for a slightly thick consistency; this ensures the sauce complements the Mukbap well without being too watery. This sauce is great for many other dishes too, so making extra is always a good idea!
Step 5
Finally, it’s time to assemble the Mukbap! Cut about two-thirds of the acorn jelly block into relatively thick slices and place them in a serving bowl. Cutting the jelly too thinly can cause it to break apart, so aim for a satisfying thickness. Pour the chilled broth generously over the acorn jelly. Artfully arrange the prepared toppings on top, including the julienned vegetables, seasoned kimchi, and seaweed flakes. For an extra kick of flavor, add 1-2 small teaspoons of the all-purpose seasoning sauce to your liking. You can also add a bowl of slightly cooled rice. To make it extra refreshing, add a few ice cubes before serving. Enjoy your delicious and cooling Mukbap!
