Rice with muk, kimchi, rice with muk, and cold muk
I think cold soup is the best in summer. It's a kimchi muk-sabal that tastes better if you eat rice rolled up.
2 serving
Within 120 minutes
김쭈
Ingredients
  • Water
    600ml
  • Sea tangle
    2ea
  • Acorn jello
    1ea
  • Cucumber
    1/2ea
  • Kimchi
    1handful
  • Ice
    1handful
  • Soy sauce
    1T
  • a thick salt
    1T
  • Sugar
    4T
  • Vinegar
    3T
  • Sugar
    2t
  • perilla oil
    1T
Cooking Steps
STEP 1/5
Boil the kelp in the water for 5 minutes, remove the kelp and put the broth in the freezer to cool it down quickly.
STEP 2/5
Cut the muk and cucumber into bite-size pieces.
STEP 3/5
Cut kimchi into shreds and mix it with 2 tons of sugar and 1T of perilla oil. It's better to use sour kimchi.
STEP 4/5
When the stock in the refrigerator gets cold, add soy sauce, salt, sugar, and vinegar and stir well.
STEP 5/5
Add the ingredients and broth together and add ice cubes to complete.
Please note that the seasoning is a little strong considering the ice and rice. Cold soup and warm rice..It's really a delicacy^^
Cooking review
4.00
score
  • 465*****
    score
    In the summer when you don't have appetite, you can quickly eat a bowl!! Thank you for the simple recipe^^ I ate it deliciously
    2021-07-12 13:34
  • 938*****
    score
    It's delicious! It's good to be able to make cold noodles without broth! I made it with ripe kimchi, but the texture is so crunchy that I should chop it into small pieces next time!
    2018-09-04 17:01
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