Acorn mukbap (Tottori mukbap)
My parents collected it from the mountain, soaked it in water, dried it, peeled it one by one, and gave me acorn powder that I went home without leaving it in the mill.
4 serving
Within 30 minutes
김보현
Ingredients
  • Acorn jello
    1mass
  • Radish
    1/2ea
  • ripe kimchi
    1/4ea
  • leek
    1piece
  • Korean style soy sauce
    ea
  • Sugar
    2spoon
  • Sesame oil
    1spoon
  • seaweed flakes
    wanted
Cooking Steps
STEP 1/5
Prepare 1/2 radishes, 3 kelp slices, a handful of national anchovies, and a root of green onion, put them in a suitable pot and serve the broth.
STEP 2/5
When the broth boils and comes out properly, season it with soy sauce. (At this time, the liver is not salty. Because kimchi goes in afterwards.)
STEP 3/5
Cut the well-made acorn jelly into bite-size pieces, put rice little by little in a bowl, and place the acorn jelly on top of it. (Please refer to the method of making ink.)
STEP 4/5
Cut the sour kimchi into small pieces and add 2T of sugar and 1T of sesame oil to coat it. Place well-dried kimchi and seaweed flakes on top of acorn jelly. (You can add more sugar to your liking. I'll put it in so that it feels a little sweet.)
STEP 5/5
You just have to pour the broth.
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