Warm Acorn Jelly Rice Soup (Mukbap)
Super Simple Warm Acorn Jelly Rice Soup: Ready in a Flash for Breakfast!
If you have the broth prepared beforehand, or simply use a condiment like mentsuyu or tuna extract, you can create a hearty and warm acorn jelly rice soup (mukbap) for breakfast in no time. It’s a perfect, comforting meal to start your busy morning.
Main Ingredients- 1 block Acorn Jelly (Dotori Muk)
- 1 Tbsp Aged Kimchi (well-squeezed)
- A pinch of Roasted Seaweed Flakes (Gimgaru)
- A pinch of Sesame Seeds
- A pinch of Sugar
- A little Sesame Oil
Broth Ingredients- 1 handful Dried Anchovies
- 1 sheet Dried Kelp (Dashima)
- 1-2 Tbsp Soy Sauce for Soup (Gukganjang)
- 2-3 Tbsp Mentsuyu or Tuna Extract (for broth seasoning)
- 4 cups Water
- 1 handful Dried Anchovies
- 1 sheet Dried Kelp (Dashima)
- 1-2 Tbsp Soy Sauce for Soup (Gukganjang)
- 2-3 Tbsp Mentsuyu or Tuna Extract (for broth seasoning)
- 4 cups Water
Cooking Instructions
Step 1
First, prepare the warm broth. In a pot, combine 4 cups of water with dried anchovies and kelp. Bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for 5-7 minutes. Remove the kelp after this time. Continue simmering the anchovies for about 10 more minutes, then remove them. (Tip: Adding onion peels or vegetable scraps during this stage can create an even richer flavor.)
Step 2
Season the prepared broth to your liking. The anchovy broth alone might be a bit bland, so add 2-3 tablespoons of mentsuyu or tuna extract for umami depth. Adjust the saltiness with soy sauce for soup. You can also use seasoned soy sauce or regular soy sauce. Keep the broth warm over low heat.
Step 3
Slice the acorn jelly into bite-sized pieces, about 1cm thick and elongated. If the jelly is firm, you can briefly blanch it in boiling water to make it softer and more tender.
Step 4
Squeeze out excess liquid from the aged kimchi and finely chop it. Mix the chopped kimchi with a pinch of sugar and a little sesame oil. This seasoned kimchi adds a richer flavor to the mukbap, but if your kimchi is already delicious, you can use it plain for a cleaner taste. Adjust the sugar based on the kimchi’s saltiness and sourness.
