Kimchi acorn jelly bowl, warm soup dish
a chewy acorn jelly. If you add sour and spicy kimchi and anchovy kelp stock, the muk-sabal is completed in an instant. If you add rice to this, you'll have a hearty meal
3 serving
Within 30 minutes
가루씨
Ingredients
  • Acorn jello
    420g
  • ripe kimchi
    180g
  • Shiitake mushroom
    1ea
  • egg
    1ea
  • leek
    1T
  • onion
    little
  • Young squash
    little
  • Carrot
    little
  • kelp broth
    2cup
  • Soy sauce
    1t
  • ground pepper
    little
  • Sugar
    1t
  • Sesame oil
    little
Video
Cooking Steps
STEP 1/7
Make sure to remove the sauce from the chopped sour kimchi~) Season with sugar and sesame oil.
STEP 2/7
Chop shiitake mushrooms, onions, carrots, and zucchini into long pieces.
STEP 3/7
Cut acorn jelly into appropriate sizes according to the length.
STEP 4/7
Then put in boiling water and blanch over high heat for 2 minutes.
STEP 5/7
Separate the egg whites and yolks and pour them into a preheated frying pan to form egg garnish. And chop it up and get ready.
STEP 6/7
When the anchovy kelp stock boils, add mushrooms, onions, carrots, zucchini, green onions, pepper, and home soy sauce and simmer over medium heat for 1-2 minutes.
STEP 7/7
Pour the boiled broth into a bowl with sour kimchi and acorn jelly, and put the egg garnish and seaweed on it. Pass if you're not home) That's it.
Cup = Paper cup, based on T = 15cc and t = 5cc. If the kimchi is not fully cooked and it's not sour... I recommend adding an extra ton of vinegar.
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