Making warm acorn jelly rice
It's hot muk rice, acorn muk rice, which you can eat warm in winter.
2 serving
Within 30 minutes
승승맘h2
Ingredients
  • instant rice
    2bowl
  • Acorn jello
    1/2piece
  • egg
    1ea
  • Cucumber
    1/4ea
  • seaweed flakes
    little
  • ripe kimchi
    1handful
  • Red pepper powder
    1ts
  • Sugar
    1ts
  • Sesame
    1ts
  • Sesame oil
    1TS
  • Water
    5cup
  • Anchovy
    10ea
  • Sea tangle
    1ea
  • Shiitake mushroom
    1/2ea
Cooking Steps
STEP 1/7
Make broth by adding 1/2 shiitake mushrooms, 10 anchovies, and 1 kelp to 5 cups of water.
STEP 2/7
Separate the egg into the white and the yolk and make the egg garnish.
STEP 3/7
Cut cucumber, acorn jelly, and yellow white jidan into similar lengths.
STEP 4/7
Put 1 teaspoon of sugar, 1 teaspoon of sesame seeds, 1 teaspoon of red pepper powder, and 1 tablespoon of sesame oil into minced kimchi and mix them.
STEP 5/7
Put the prepared broth in the rice and put acorn jelly on top.
STEP 6/7
Place yellow white jidan, chopped cucumbers, and seasoned kimchi on top of acorn jelly.
STEP 7/7
If you put the seaweed flakes on top, it's done
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