a diabetic diet.Acorn ripened kimchi cold mukguk
In autumn, acorns are everywhere on the promenade behind my house I pick up a fist or two and save it, and when I think of acorn jelly, I grind it on the spot and eat it, and it's fun But it's kind of annoying, too
2 serving
Within 30 minutes
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Ingredients
  • Acorn jello
    1piece
  • ripe kimchi
    140g
  • anchovy broth
    400ml
  • egg
    2ea
  • Cooking oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/9
Rinse the seasonings of ripe kimchi in water
STEP 2/9
Squeeze the water and cut it into small pieces
STEP 3/9
Boil kelp anchovy broth and cool it down beforehand
STEP 4/9
*Put kimchi in the cold broth and leave it in the refrigerator for 2-3 hours
*Seasoning comes out of the ripe kimchi and the soup is seasoned
*You can season it to taste
STEP 5/9
Cut acorn jelly into pieces that are as thick as your fingers
STEP 6/9
Put some cooking oil on the pan
Beat in the egg and add the egg
STEP 7/9
After cooling it down, slice it
STEP 8/9
Put acorn jelly in a bowl and add the egg garnish
STEP 9/9
Add the broth and kimchi
If you put ripe kimchi in the broth, the kelp anchovy broth also has basic seasoning, so it becomes samsam
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