Refreshing Acorn Jelly Bibimbap (Neng Mukbap)
Super Simple Acorn Jelly Bibimbap: Cool and Quick!
This is the easiest acorn jelly bibimbap you can make! It’s perfect as a refreshing cold soup without needing to prepare any stew or soup, and it’s also delicious as just mukbap (jelly and rice) without the rice.
Main Ingredients- 1 block Acorn Jelly (Dotori Muk)
- 1/4 head Ripe Kimchi (Shin Kimchi)
- 1 Tbsp Sesame Oil
- 1/3 Cucumber
- A pinch of Toasted Sesame Seeds
- A pinch of Sugar
Chilled Broth- 1 handful Dried Anchovies for broth
- 1 piece Dried Kelp (10cm x 10cm)
- 2 Tbsp Vinegar
- 2 Tbsp Plum Extract (Maesilcheong)
- Salt to taste
- Ice cubes as needed
- 1 handful Dried Anchovies for broth
- 1 piece Dried Kelp (10cm x 10cm)
- 2 Tbsp Vinegar
- 2 Tbsp Plum Extract (Maesilcheong)
- Salt to taste
- Ice cubes as needed
Cooking Instructions
Step 1
First, let’s make the refreshing broth. In a pot, combine dried anchovies, kelp, and any vegetable scraps like onion peels you might have for extra flavor. Add water and bring to a boil. Once boiling, remove the kelp. Let the anchovies simmer for about 10 more minutes, then strain to get a clear broth. If the broth flavor feels a bit weak, you can add a little dashi soy sauce or tuna fish sauce for more umami. Season the broth with soup soy sauce or regular soy sauce to your liking. This broth should be chilled thoroughly.
Step 2
Cut the acorn jelly into bite-sized pieces, about 1cm thick and long strips. Briefly blanch the jelly in boiling water for about 30 seconds. This step makes the jelly pleasantly chewy and ensures it’s hygienic.
Step 3
Squeeze out excess liquid from the ripe kimchi and finely chop it. In a bowl, mix the chopped kimchi with 1 tablespoon of sesame oil and a pinch of sugar. Gently toss until well combined. The kimchi is delicious on its own, but the sugar softens its tanginess, and the sesame oil adds a lovely nutty aroma. Adjust the amount of sugar based on how sour your kimchi is.
Step 4
To the chilled broth, add 2 tablespoons of vinegar and 2 tablespoons of plum extract to create a sweet and sour flavor profile. Since we’ll be adding ice, make sure to season the broth with a little extra salt. It’s best to taste and adjust the amounts of vinegar, plum extract, and salt to suit your preference.
Step 5
In a deep bowl, place a generous portion of the cut acorn jelly. Pour the chilled broth over the jelly. Top with the seasoned kimchi and thinly julienned cucumber. Finally, add plenty of ice cubes for extra coolness and sprinkle with toasted sesame seeds. Your delicious and refreshing acorn jelly bibimbap is ready to enjoy!
