Refreshing Acorn Jelly Noodle Soup (Dotori Mukbap)
Easy Acorn Jelly Noodle Soup Recipe using Cold Buckwheat Noodle Broth for Summer
Introducing a recipe for refreshing acorn jelly noodle soup made with homemade acorn jelly. Using store-bought cold buckwheat noodle broth eliminates the need to make broth from scratch, making it easy and convenient for anyone. The combination of icy broth, chewy acorn jelly, and crisp kimchi creates the ultimate summer dish that will chase away the heat. Enjoy it as a hearty meal with rice (mukbap) for an even more satisfying experience.
Main Ingredients
- Acorn jelly (Dotori muk) 300g
- Store-bought cold buckwheat noodle broth 1 packet
- Aged kimchi 50g
- Cucumber 1/4
- Lettuce leaves 2
- Dried seaweed flakes (Gim) a pinch
Kimchi Seasoning (Tablespoon based)
- Sugar 0.3 Tbsp
- Sesame oil 0.5 Tbsp
- Toasted sesame seeds 0.5 Tbsp
- Sugar 0.3 Tbsp
- Sesame oil 0.5 Tbsp
- Toasted sesame seeds 0.5 Tbsp
Cooking Instructions
Step 1
Acorn jelly boasts a smooth, pudding-like texture with a subtle bitter and nutty flavor. It’s commonly enjoyed with a savory soy sauce dressing or thinly sliced and dried to make acorn jelly strips. These dried strips offer a chewy texture and can be stir-fried or added to soups. While acorns and chestnut-acorns (sangsu) differ slightly in taste, they are often mixed when making jelly, so the exact flavor can vary based on the ratio. For those using purchased jelly, this nuance is less apparent. Acorns are rich in beneficial nutrients like carbohydrates, fats, proteins, amino acids, minerals, vitamins, and polyphenols. The tannins responsible for their slight bitterness are known to help combat free radicals and play a role in fat metabolism. Additionally, acorns are packed with fiber, which can help lower cholesterol and blood sugar levels, and promote healthy digestion.
Step 2
Slice the homemade acorn jelly into strips about 1 to 1.5 cm thick. Using a specialized jelly knife can help create more aesthetically pleasing cuts. If you are using acorn jelly that has been refrigerated, it might be firm and crumbly. To restore its soft and springy texture, slice it not too thickly, then immerse it in boiling water for about 5 minutes, or boil it for a similar duration. This process will revive its jiggly and bouncy consistency.
Step 3
For the best refreshing experience, prepare the store-bought cold buckwheat noodle broth by placing it in the freezer for about 2 hours until it develops a light slushy ice texture. If it has frozen solid, take it out beforehand and let it thaw slightly in cold water to reach the desired consistency.
Step 4
Prepare the vegetables to accompany the kimchi. Julienne the cucumber; its crispness adds a refreshing element to the noodle soup.
Step 5
Tear or cut the lettuce leaves into bite-sized pieces. You can substitute lettuce with perilla leaves or other greens you prefer, or simply omit them if not available.
Step 6
Gently rinse off excess seasoning from the well-fermented aged kimchi, then chop it into manageable pieces. If you want to save on washing up, you can also use scissors to cut the kimchi directly on the cutting board.
Step 7
In a small bowl, combine the chopped kimchi with 0.3 Tbsp of sugar and 0.5 Tbsp of sesame oil. Mix well and let it marinate for about 10 minutes. This seasoning step enhances the kimchi’s savory depth.
Step 8
In a serving bowl, place the seasoned kimchi. Artfully arrange the julienned cucumber and lettuce leaves on top. Sprinkle with dried seaweed flakes. Finally, place the sliced acorn jelly neatly on either side of the bowl. (Optional additions like a boiled egg or toasted sesame seeds would make this dish even more delightful!)
Step 9
Thinly slice red chili pepper into 2-3 pieces for garnish, if desired, to add a pop of color (this is optional). Gently pour the chilled cold buckwheat noodle broth around the edges of the bowl. For an extra kick, add a small amount of mustard or wasabi to taste, which complements the flavors with a pleasant pungency.
Step 10
Your refreshing acorn jelly noodle soup is ready! Making this summer delicacy with store-bought broth and acorn jelly is incredibly simple, isn’t it?
Step 11
Before eating, pour in more of the cold buckwheat noodle broth if needed to achieve your desired soupiness, and mix everything gently. The combination of chewy acorn jelly, the icy slushy broth, and the crisp, tangy kimchi creates a palate-cleansing sensation that will make you forget all about the heat. It’s said to drive away the summer heat so effectively, it makes it flee ten miles away!
Step 12
Nowadays, store-bought acorn jelly is quite delicious and chewy, so you don’t necessarily need to make it from scratch to enjoy a wonderful acorn jelly noodle soup. This dish is a personal favorite, perfect for lightening up your meals during the hot summer months. You can also add cold cooked rice to create a more substantial meal, known as ‘mukbap,’ but it’s perfectly satisfying and filling on its own.
