Cool Acorn Jelly Noodles (Mukssabal)
Make a Refreshing Bowl of Mukssabal to Boost Your Appetite!
On scorching hot days, when all you crave is something cool and refreshing, this Mukssabal recipe offers a delightful alternative to cold noodles like naengmyeon. The combination of chewy acorn jelly, crisp vegetables, and savory seasoning creates a delicious meal that will help you forget the heat. It’s easy and simple to make, perfect for completing your summer table!
Main Ingredients
- 1 pack Acorn Jelly (cut into bite-sized pieces)
- 1 handful Well-fermented Kimchi (chopped small)
- 1/4 Cucumber (thinly julienned)
- 2 packs Naengmyeon Broth (store-bought)
- A pinch of Seaweed Flakes
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Prepare the chewy acorn jelly. You can slice it long and thin like noodles, or cut it into smaller, bite-sized pieces for easy eating. Place the prepared acorn jelly into a serving bowl.
Step 2
Chop the well-fermented kimchi into small pieces, rather than mincing it too finely. Sprinkle sesame seeds over the chopped kimchi to enhance its flavor. This step will add a savory depth to your Mukssabal.
Step 3
In a separate bowl, gently mix the chopped kimchi with 1/2 Tbsp sugar and 1 Tbsp sesame oil. This seasoning will balance the spiciness of the kimchi with a hint of sweetness and the nutty aroma of sesame oil, making it even more delicious.
Step 4
Arrange the seasoned kimchi attractively over the acorn jelly in the serving bowl. Then, generously sprinkle crumbled seaweed flakes on top for an extra layer of savory flavor. Seaweed flakes are a key ingredient that elevates the overall taste of Mukssabal.
Step 5
Add thinly julienned cucumber as a garnish for a refreshing crunch. Pour the chilled store-bought naengmyeon broth (2 packs) over all the ingredients. Finish with another sprinkle of sesame seeds. Your cool and delicious Mukssabal is now complete! Enjoy immediately.
