Shall we have a bowl of warm acorn jelly?
Acorn jelly is famous for detoxifying heavy metals as well as diet foods due to its low calories. It is said that it has the effect of stopping people with bloated stomachs and boiling, people who urinate often, and even severe diarrhea. In summer, you can eat dongchimi broth with a cool muk bowl, On a cold windy winter day like these days, a bowl of warm muk bowl with broth is enough!! It's a food that I could only taste on holidays when I was young.. Shall we make it today and eat it deliciously?
2 serving
Within 60 minutes
엄마의집밥이야기
Ingredients
  • Acorn jello
    2piece
  • cabbage kimchi
    1/4piece
  • All-around soy sauce
    1spoon
  • egg
    1ea
  • Kim
    3~4piece
  • anchovy broth
    2~3bowl
  • cabbage kimchi
    1/4piece
  • Sesame oil
    1spoon
  • Sesame
    1spoon
  • Red pepper powder
    2spoon
  • brewed soy sauce
    3spoon
  • Garlic
    1/2spoon
  • Scallions
    1piece
  • Oligosaccharide
    1spoon
  • Sesame oil
    1/2spoon
  • Sesame
    1/2spoon
  • Radish
    1/2ea
  • Sea tangle
    3piece
  • leek
    1ea
  • leek
    2~3ea
  • dried shiitake mushroom
    1ea
  • Anchovy
    1handful
  • Cheongyang red pepper
    2ea
  • dried shrimp
    1handful
Cooking Steps
STEP 1/14
Prepare ingredients for acorn jelly bowl.
* Measure with a spoon of rice
STEP 2/14
Prepare the anchovy stock again.
If you have a hard time making broth, please keep that in mind.
http://www.10000recipe.com/recipe/@6859475
STEP 3/14
Poke acorn jelly a day before.
It's not hard to eat acorns at home..
http://www.10000recipe.com/recipe/@6851177
STEP 4/14
While the broth is boiling, prepare the sauce, egg garnish, kimchi, and muk.
I make a muksabal marinade.
* If you don't have chives, you should chop up the green onions.
STEP 5/14
Cut well-cooked cabbage kimchi and season it with sesame oil and sesame seeds.
* If you have perilla oil, it tastes better if you season it with perilla oil.
STEP 6/14
It's good to use the thickness of your pinky finger for acorn jelly, but please note that it may vary from person to person.
* My mom said it's good to make it a little thin, not too thick.
STEP 7/14
Soak chopped acorn jelly in lukewarm water.
STEP 8/14
Make egg water to make egg garnish.
* In a frying pan, fry egg garnish over low heat. Even if the fire goes up a little, the egg will come up like a picture.
STEP 9/14
Cool the fried egg garnish completely and shred it.
STEP 10/14
When the broth is ready
Place the sliced rock in a bowl.
STEP 11/14
Pour hot broth into the ink and heat it up a couple of times.
STEP 12/14
Pour the broth until the ink sinks and put the seasoned kimchi on top.
STEP 13/14
Garnish with dried laver and egg garnish and add the muksabal seasoning sauce at the end.
* You can use seasoned laver for laver. (Optional)
STEP 14/14
I eat it when it's warm.
Cooking review
5.00
score
  • 105*****
    score
    It was my first time Thanks to the recipe, I made it delicious^^
    2020-12-27 21:44
  • 746*****
    score
    I put ice in it and ate it cold, and it's good!
    2017-02-09 14:08
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