warm acorn jelly soup
While looking at the freezer, I found an acorn, and I made Dotomuk soup that can be eaten warm with acorns that I made and cooled down last night. If you put rice in here, it becomes acorn mukbap. It's good for meals and snacks. Acorns are also good for dieting.
2 serving
Within 30 minutes
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Ingredients
  • Acorn jello
    700g
  • ripe kimchi
    1/4piece
  • leek
    1/4ea
  • kelp broth
    1ea
  • seaweed flakes
    little
  • Water
    1.2L
  • Sugar
    1/2ts
  • crushed garlic
    2ts
  • perilla oil
    1TS
  • Sesame
    1ts
  • ground pepper
    little
  • Soy sauce
    1ts
  • brewed soy sauce
    1/2TS
  • the liquid of tuna
    1/2TS
  • Salt
    little
Cooking Steps
STEP 1/8
Pour the water into the pot, add the bag again, and bring to a boil for about 20 minutes.
STEP 2/8
Wash the seasoning of ripe kimchi and slice it
STEP 3/8
Mix 1/2 tbsp sugar, 1 tbsp minced garlic, 1 tbsp perilla oil, sesame and pepper in the tightly squeezed kimchi
STEP 4/8
Chop the acorn jelly into thick slices, please.
STEP 5/8
*Take out the bag, add 1 teaspoon of minced garlic, 1 teaspoon of house soy sauce, 1/2 tablespoon of soy sauce, 1/2 tablespoon of tuna liquid, and chopped green onion. * Season with salt for insufficient seasoning.
STEP 6/8
Put the acorn jelly in the bowl
STEP 7/8
Pour a ladle of boiled broth into acorn jelly and pour it out
*When it boils, pour the broth back into the acorn jelly and make it warm.
*In other words, please do the saturum.
STEP 8/8
Garnish with seasoned kimchi and seaweed flakes.
In the bag, I stir-fried anchovies and dipori for the broth and added kelp
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