Warm Acorn Jelly Noodle Soup (Dotori Mukbap)
How to Make Heartwarming Acorn Jelly Noodle Soup for Cold Days
On chilly days like these, a bowl of hearty acorn jelly noodle soup (Dotori Mukbap) warms both the body and soul! ❤️ It’s incredibly comforting and satisfying. This recipe makes it easy to prepare this beloved dish at home, perfect for beginners!
Main Ingredients- 350g Acorn Jelly (Dotori Muk)
- 1000ml Anchovy Broth
- 1 Egg
- 1/3 Cucumber
- 1 handful Ripe Kimchi
- 1/2 Green Onion stalk
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- A little Seaweed Flakes
Broth Seasoning- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Fish Sauce (Anchovy extract)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Fish Sauce (Anchovy extract)
- 1 Tbsp Cooking Wine (Mirin)
Cooking Instructions
Step 1
The key to a delicious warm mukbap is the broth! For a deep and rich flavor, simmer an anchovy and kelp broth pack with a piece of green onion and daikon radish for at least an hour on low heat. The longer it simmers, the more flavorful it becomes.
Step 2
Strain the simmered broth to get a clear liquid. Gently warm the broth and season it with 1 Tbsp of soup soy sauce, 1 Tbsp of fish sauce, and 1 Tbsp of cooking wine to enhance the umami. Adjust seasoning to your preference.
Step 3
Finely chop the ripe kimchi, removing any excess stem. Mix it with 1 Tbsp of sugar and 1 Tbsp of sesame oil to create a sweet and tangy kimchi topping that will elevate your mukbap.
Step 4
Lightly beat the egg with a pinch of salt. Pan-fry it into a thin omelet (jidan). A beautiful golden omelet adds visual appeal and a delicate texture to the dish.
Step 5
Once the egg omelet has cooled slightly, slice it into thin, even strips. These colorful julienned strips will make your mukbap look even more appetizing.
Step 6
Wash the cucumber, remove the seeds, and julienne it into thin strips. The crispness of the fresh cucumber will add a refreshing contrast to the warm soup.
Step 7
Slice the acorn jelly into bite-sized pieces, about 1 cm thick. Slicing them slightly thicker will give them a more satisfying chew.
Step 8
To achieve a delightfully firm yet tender texture, blanch the sliced acorn jelly in boiling water for about 1 minute. Be careful not to overcook, as it can become mushy.
Step 9
Drain the blanched acorn jelly thoroughly and let it cool slightly. Allowing it to cool a bit makes it perfect for serving with the hot broth.
Step 10
Place a bowl of cooked rice into a deep serving bowl. This makes the dish a hearty and filling meal.
Step 11
Arrange the acorn jelly generously over the rice. Then, artfully place the seasoned kimchi, julienned cucumber, and egg strips on top. The vibrant colors of the toppings create an appealing presentation.
Step 12
Finally, pour the warm broth generously over everything. Garnish with finely chopped green onions and a sprinkle of seaweed flakes for a perfectly comforting and delicious warm acorn jelly noodle soup! Enjoy your meal!
