Making Acorn Muk Bowl How to make Mukbap Using Cold Noodles brot
It's a hot summer. You have to be careful because your immunity is easily reduced at this time of year. Most importantly, I don't want to get tired, When you don't want to use fire, and when you need to diet Acorn jelly rice that comes to mind! I made it using commercial cold noodle broth. You can replenish moisture and eat vegetables evenly in the middle of summer, Above all, low calories ^^ If you're hungry after eating acorn jelly rice, you can also eat brown rice with it.
1 serving
Within 20 minutes
홀라Hola
Ingredients
  • Lettuce
    3piece
  • Cucumber
    1/3ea
  • Cheongyang red pepper
    1ea
  • Kimchi
    30g
  • Acorn jello
    1ea
  • Sesame
    1/2~1T
  • Sesame oil
    1/2~1t
  • Cold Noodles Soup
    1ea
  • seasoned laver
    3piece
Video
Cooking Steps
STEP 1/8
Prepare vegetables.
- Shred the kaipira leaves so that they are not too thick.
- Remove seeds and shred cucumbers.
- Slice the cheongyang pepper thinly. (Remove seeds.)
STEP 2/8
After rinsing the acorn jelly,
Shred not too thin.
STEP 3/8
Place shredded acorn jelly in a concave bowl.
STEP 4/8
Place kaipira, cucumber, kimchi and cheongyang pepper.
STEP 5/8
Pour in the cold noodle broth.
STEP 6/8
Put some sesame oil on it.
STEP 7/8
Add chopped seasoned laver.
STEP 8/8
Sprinkle sesame seeds.
- The broth of acorn jelly rice is already seasoned because it's commercially available cold noodle broth, Kimchi and seasoned laver also have seasoning, so you don't need extra seasoning for acorn jelly rice. If you put too much kimchi, the mukbap can be salty. - Since acorn jelly rice is cold food, I put in Cheongyang red pepper I changed the cold type of mukbap to a slightly warm type.
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