Cool Summer Delicacy: Easy Acorn Jelly (Dotori Muk) Bowl Recipe
How to Make a Refreshing Acorn Jelly Bowl – A Summer Must-Try
When cooking feels too daunting in the hot summer heat! Introducing an easy and quick ‘Dotori Muk Bap’ recipe using store-bought acorn jelly and broth. It’s the perfect one-bowl meal to enjoy healthily and refreshingly, even on your busiest days. I’m sharing this summer delicacy, made with convenience in mind using store-bought acorn jelly that I found on a ‘buy one, get one free’ offer! While I usually enjoy making acorn jelly from scratch, today I opted for the convenience of pre-made jelly due to my condition and a bit of laziness. Give it a try – it’s surprisingly simple!
Main Ingredients- 1 pack (320g) store-bought acorn jelly (Dotori Muk)
- 2/3 cup store-bought napa cabbage kimchi (with some juice)
- 1 red chili pepper
- 1 green chili pepper (preferably Korean Cheongyang chili)
- 1 egg
- 1/2 sheet of roasted seaweed (Gim)
- 2 cherry tomatoes
- 0.5 Tbsp Yeondo Cheong Yang Cho (or minced fresh green chili)
Kimchi Seasoning- 0.5 Tbsp sugar
- 1 Tbsp tuna extract (or soy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 0.5 Tbsp sugar
- 1 Tbsp tuna extract (or soy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Kimchi Tip: If your kimchi is too sour, add a little sugar to balance the acidity. If you only have fresh kimchi, a splash of vinegar can mimic the taste of aged kimchi. For this recipe, store-bought kimchi was used and tasted fine without adjustments.
Step 2
Slicing the Acorn Jelly: Use a wavy-edge cutter (if you have one) to slice the acorn jelly into bite-sized pieces. If you don’t have one, a regular knife works perfectly well. Slice gently to avoid breaking the jelly.
Step 3
Seasoning the Kimchi: Place the sliced kimchi in a bowl. Add all the kimchi seasoning ingredients (sugar, tuna extract, minced garlic, sesame seeds, sesame oil) and mix thoroughly. Ensure the kimchi is evenly coated with the seasonings.
Step 4
Making the Egg Omelet: Whisk the egg well and cook it thinly like an omelet over low heat. Once cooked, let it cool slightly before slicing it into thin strips (julienne).
Step 5
Assembling the Acorn Jelly Bowl: Arrange the seasoned kimchi, julienned egg omelet, halved cherry tomatoes, thinly sliced red and green chili peppers, and crumbled seaweed attractively over the sliced acorn jelly. Have your store-bought broth chilled and ready.
Step 6
Adding Broth and Ice: Pour the chilled store-bought broth over the ingredients in the bowl. Finally, add plenty of ice cubes to keep it refreshingly cold.
Step 7
Adding a Spicy Kick: For an extra zing, add a little Yeondo Cheong Yang Cho (or finely minced fresh green chili) to your liking. Its spicy and pungent flavor perfectly complements the dish, making it even more refreshing.
Step 8
Enjoying It Without Rice: This recipe is specifically for an acorn jelly bowl without added rice. Even without rice, it makes a satisfying meal. The chewy texture of the jelly and the refreshing broth create a harmonious blend that is light and enjoyable.
Step 9
The Ultimate Summer Dish: This acorn jelly bowl, served as a one-dish meal or topped like a rice bowl, is the ultimate summer delicacy to stimulate your appetite. It’s so easy and quick to make, you should definitely give it a try!
