How to make acorn mukbap
An acquaintance who cares about me dearly gave me acorn jelly that he got from his neighbor, and it is actually a half-pack of acorn jelly with a beautiful story. I'm so thankful that I want to accept half of acorn jelly and share it. I was thinking about what to make and ate. When I was young, I made acorn jelly rice that my mom made for me on a winter night
1 serving
Within 30 minutes
예쁜밥
Ingredients
  • Acorn jello
  • Kimchi
    1handful
  • Sugar
    little
  • Sesame oil
  • kelp broth
    1.5cup
  • Korean soy sauce
    1ts
  • cooking wine
    2/3ts
  • Cucumber
    little
  • instant rice
    little
  • Sesame
    little
  • egg
    little
  • Kim
    little
  • Scallions
    little
Cooking Steps
STEP 1/6
I cut acorn jelly into cubes.
STEP 2/6
Shake off the insides of the cabbage kimchi and slice it thinly, mix it with a little sugar and add a little bit of sesame oil.
STEP 3/6
The cucumber washed with thick salt was cut into small pieces, and the anchovy kelp stock in the refrigerator was seasoned with a little bit of Joseon soy sauce, a little cooking wine, and a little salt.
STEP 4/6
I put some rice in the bowl, but there was mixed grain rice in the rice cooker. I put seasoned kimchi and cucumber on top of the rice with acorn jelly.
STEP 5/6
Since it's called a scarlet skirt, take out the egg garnish from the freezer, defrost it, and add a little bit, and pour in the slightly seasoned anchovy kelp stock.
STEP 6/6
I tore up the seasoned dried laver, sliced chives, and sprinkled sesame seeds on top of it. I finished the acorn mukbap.
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