Acorn muk bowl dongchimi naengmyeon broth and the secret broth!
It is an acorn jelly bowl made of a soup with chicken breast broth and sweet and sour seasoning in the commercial dongchimi cold noodle broth. I'll make delicious acorn jelly rice that will help you beat the heat this summer.
2 serving
Within 30 minutes
하이디랑
Ingredients
  • Acorn jello
    350g
  • Chicken breast
    150g
  • Korean radish kimchi
    300ml
  • chicken stock
    700ml
  • boiled egg
    1ea
  • Kimchi
    60g
  • dried laver
    2TS
  • Water
    1L
  • Sugar
    1TS
  • plum extract
    3TS
  • Tzuyu
    3TS
  • a connoisseur
    1ts
  • Salt
    suitably
  • Sesame oil
    1TS
  • Sesame
    1TS
  • ground pepper
    suitably
  • Salt
    2little
  • Scallions
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • Sugar
    1TS
Video
Cooking Steps
STEP 1/15
Wash the chicken breast once and boil it over high heat in a pot to soak the chicken breast.
When it boils, turn off the heat, discard the water, remove the chicken breast, and wash it in running water.
I prepared 300g of chicken breast because I will use it for other purposes, but 150g for 2 people is enough.
STEP 2/15
Pour 1L of water on washed chicken and reduce to medium heat when it boils over high heat.
Remove the rising foam.
It can boil over, so close the lid at an angle and boil for 15 minutes.
Cool the boiled chicken breast and chicken stock.
STEP 3/15
Transfer commercially available acorn jelly to a heat-resistant container and cover the wrap with space on the edge of the bowl.
Microwave it for 1 minute and 30 seconds.
STEP 4/15
Turn the acorn jelly upside down and put the wrap on it again.
STEP 5/15
Heat again in the microwave for 1 minute and 30 seconds.
If you heat acorn jelly back and forth for 1 minute and 30 seconds, it becomes soft and sticky.
STEP 6/15
Rinse once in blanched cold water.
STEP 7/15
Add 1 tablespoon of sugar, 3 tablespoon of tsuyu, 3 tablespoon of plum syrup, and 1 teaspoon of lotus root and mix well to make the sauce.
STEP 8/15
Mix 700ml of cold chicken breast broth with 300ml of dongchimi cold noodle broth, then add the sauce and stir well.
Taste it and add salt to the seasoning.
I added 0.5 tablespoons of salt and the seasoning was perfect.
STEP 9/15
Tear the chicken breast according to the grain and mix it with 1 tablespoon sesame oil, 1 tablespoon sesame seeds, 2 skewers of salt, 1 tablespoon chopped green onion.
STEP 10/15
Add 1 tablespoon of sugar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds to the chopped kimchi and mix them well.
It's more delicious if you put in kimchi that's cooked sourly.
STEP 11/15
Cut the boiled egg in half.
Attached is a link to how to boil eggs:
@6974022
STEP 12/15
Cut acorn jelly into 1cm thick pieces.
STEP 13/15
Put acorn jelly, chicken breast, kimchi, and eggs in a bowl and add 1 tablespoon of seaweed.
STEP 14/15
It's done if you pour the broth with thin ice on it's done.
STEP 15/15
Acorn jelly bowl, which is both sweet and sour, is also good for a diet.
Chicken breast broth is not greasy, so it's good to use as a cold broth.
If you mix the non-greasy chicken breast broth with the dongchimi cold noodle broth and make it into a muksabal broth, it's very, very delicious.
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