Let's enjoy acorn mukbap, how to make mukbap & warm mukbap
Mukbap is a delicacy. I made acorn mukbap that you can eat when you're hungry.
3 serving
Within 30 minutes
샤인
Ingredients
  • Acorn jello
    1.5piece
  • ripe kimchi
    1/2cup
  • Cabbage
    1cup
  • Sesame leaf
    5piece
  • Carrot
    1/3ea
  • Korean style soy sauce
    1.5TS
  • Vinegar
    1ts
  • Sugar
    1TS
  • Broth
    4cup
  • Sesame oil
    1TS
  • sesame salt
    1TS
  • Salt
    1little
  • seaweed flakes
    2TS
  • Depory
  • Sea tangle
Cooking Steps
STEP 1/12
Put kelp and anchovies in a pot
Give it to me
STEP 2/12
Wash cabbage and perilla leaves and shred them
Soak it in water.
STEP 3/12
Squeeze the soup and cut the kimchi
Dip it in sesame oil, sugar, and sesame salt
STEP 4/12
I bought rock and used it
It's even better if you make it at home.
STEP 5/12
When you buy rock, it's chewy and sticky
I'd love to. It's a bit expensive
Buy some rock
STEP 6/12
Please shred the acorn jelly.
If you slice it too thinly, it boils
Cut it a little smaller than the thickness of your fingers.
STEP 7/12
Cut rock, kimchi, cabbage, perilla leaves, carrots
Please get your back ready
STEP 8/12
Put the vegetables in the water in the salad spinner
Add and drain thoroughly.
STEP 9/12
Rice, muk, vegetables, kimchi, salt prepared in a large bowl
Add sesame oil, sesame salt, and seaweed flakes
Put it in and complete it.
STEP 10/12
You can add the cucumber salad, too.
Apply seasonal vegetables.
It tastes different.
STEP 11/12
Warm in the winter and cool in the summer
Mukbap is done
STEP 12/12
The vegetables in the fridge
You can put it in and make it Dried seaweed flakes
The savory taste and the deep taste of kimchi are combined
It's really good.
If you slice too thinly, it boils. Warm in the winter, cool in the summer, and deliciously according to the New Year's Day It's the perfect late-night snack to make and eat. It's a good food that's old on the day.
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