A bowl of delicious food when you're hungry! Mukbap
This summer reminds me of Mukbap that I ate on my way back from Bukhansan Mountain. I recreated the memory of eating it and made mukbap. I'll introduce you to the special mukbap with the broth frozen.
2 serving
Within 30 minutes
수카
Ingredients
  • Acorn jello
    1piece
  • ripe kimchi
    1cup
  • Cucumber
    1/2ea
  • Cheongyang red pepper
    1/2ea
  • anchovy broth
    3cup
  • seaweed flakes
    little
  • Korean style soy sauce
    1TS
  • Vinegar
    1.5TS
  • Sugar
    1/2ts
  • Sugar
    1ts
  • Sesame oil
    little
Cooking Steps
STEP 1/3
Shred the old into small pieces and shred the cucumber. I also cut the sour kimchi and season it. You can skip Cheongyang red pepper. You can also add carrots or cabbage.
STEP 2/3
Add anchovies, kelp and green onions and boil the broth.
STEP 3/3
Put the seasoning in the cold broth and put the muk and vegetables. In summer, it's cooler and more delicious if you freeze the soup.
It tastes better if you add vegetables with crunchy texture to your taste.
Cooking review
5.00
score
  • 439*****
    score
    It was more delicious than the Mukbap restaurant that you said was the best when you went to Korea. It was really delicious to measure it equally. Next time, I should prepare a picture and upload it.
    2022-10-27 21:55
  • 724*****
    score
    Mukbap was delicious
    2018-01-03 18:52
  • jyu******
    score
    I was thinking about what to do in the cooking club and thought of warm mukbap, so I tried it! I followed the recipe, and the mukbap turned out so delicious even though it was my first time. Thank you for posting good recipes^^
    2017-10-17 12:39
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