How to make acorn mukbap. It's hot inside
Winter reminds me of hot soup I like it because it's refreshing to make mukbap.
2 serving
Within 20 minutes
햇살머금은집
Ingredients
  • Acorn jello
    1pack
  • Kimchi
    50g
  • seaweed flakes
    1little
  • Sesame
    1t
  • kelp broth
    500g
Cooking Steps
STEP 1/4
You can add more cucumbers as garnish to your preference.
I'm going to pass because the cucumber fell in the fridge
Shall we make it?
STEP 2/4
Please make the broth first.
We ran out of broth
I made broth.
I put anchovies and kelp and boiled them,
And take out the acorn jelly
Blanch slightly in boiling water to remove the cold.
If you blanch it in hot water, the acorn jelly becomes softer.
Then slice the softened acorn jelly into the right size.
STEP 3/4
And for kimchi, cut it into small pieces
Minced garlic and red pepper powder
Add plum extract and mix well.
STEP 4/4
Then place the hot, deep-tasting broth in a bowl.
And put the muk and the kimchi that I put it on top
I'd like some seaweed flakes on top.
And put sesame seeds on top
If you use it as it is, it's stiff You have to blanch it and use it Or you can put hot water in it for 5 minutes You can make it
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