How to make acorn mukguk with colabi. With cold noodles broth
Usually, when you make beef soup, raw vegetables, and braised fish, you add colabi instead of radish, This is good, but it's good to add cola-bi when you make cold soup. I'll show you Verichu's recipe for acorn jelly soup. (Using the cold noodle broth from the market, 10 minutes is enough for cooking time is enough! It's a super simple dish^^)
2 serving
Within 10 minutes
베리츄
Ingredients
  • Acorn jello
    1/2piece
  • Colabi
    1/3ea
  • Cold Noodles Soup
    1pack
  • cabbage kimchi
    3TS
  • Sesame oil
    1TS
  • Sugar
    1/2TS
  • Vinegar
    1/2ts
  • Kim
  • Sesame
  • Red pepper
Cooking Steps
STEP 1/4
Before we start cooking
Put the cold noodle stock in the freezer about an hour beforehand and freeze until thin ice forms.
If you want to make it right away, you can add ice after cooking.
STEP 2/4
Cut acorn jelly into bite-size pieces. (Less than 1cm thick)
Chop the colabi finely.
STEP 3/4
Chop the seaweed to garnish.
Mix the seasoning ingredients with 3 tablespoons of chopped kimchi.
STEP 4/4
Put all the ingredients in a bowl and mix well.
Add garnish such as seaweed, sesame, and red pepper to taste.
Usually, you put cucumbers in acorn jelly soup, but it's also a delicacy to eat it with colabi! Compared to cucumbers, it has less moisture, so it has more crunchy texture, and because it's sweet, we like colabi more^^ If you're looking for a recipe for colabi, I recommend colabi acorn jelly soup
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