Refreshing Acorn Jelly Noodles in Cold Broth (Dotori Muk Ssal)
No-Cook Recipe Recommendation: Delicious Acorn Jelly Noodles
Dotori Muk Ssal (Acorn Jelly Noodles in Cold Broth). This refreshing dish is perfect for a hot day and requires minimal cooking. Enjoy the chewy texture of acorn jelly with fresh vegetables and a flavorful, slightly spicy seasoned kimchi. It’s a quick, satisfying, and delicious meal that’s incredibly easy to make, even for beginners.
Main Ingredients
- 1 pack Acorn Jelly (Dotori Muk)
- 5-6 fresh Lettuce leaves
- 1/4 Carrot, julienned
- 1/4 head Kimchi, finely chopped
- 2 packs Cold Buckwheat Noodle Broth (or enough for 2 servings)
- A little Roasted Seasoned Seaweed (Gim), crumbled
Cooking Instructions
Step 1
First, let’s prepare the kimchi. Finely chop the well-fermented kimchi into bite-sized pieces. Place it in a bowl, add 1 teaspoon of minced garlic and 1 teaspoon of sugar. Gently mix everything together. The sugar will balance the kimchi’s tanginess and enhance its savory flavor.
Step 2
The cold broth is key to this refreshing dish! Using pre-made cold buckwheat noodle broth makes it super convenient. Take the broth out of the freezer about 30 minutes before serving and let it sit at room temperature to slightly thaw. It shouldn’t be completely frozen, as this will make it difficult to pour.
Step 3
Now, let’s get the chewy acorn jelly ready. You can either use the acorn jelly straight from the package or slice it into long strips. Briefly blanch the jelly strips in boiling water for about 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy.
Step 4
Immediately after blanching, rinse the acorn jelly under cold running water. This step helps to firm up the jelly, giving it a wonderfully chewy texture.
Step 5
Arrange the prepared acorn jelly in serving bowls. Pour the slightly thawed, chilled buckwheat noodle broth generously over the jelly. Make sure there’s enough broth to cover the jelly.
Step 6
Finally, tear the fresh lettuce leaves and arrange them on top. Add the julienned carrots for a pop of color and crunch. Generously spoon the seasoned kimchi over the vegetables, and sprinkle with crumbled roasted seasoned seaweed. Your delicious Dotori Muk Ssal is ready! If you find blanching the jelly bothersome, you can simply soak the jelly strips in hot water for about 5 minutes to warm them through. It will still be wonderfully tasty.
