Acorn Jelly Porridge (Dotori Mukbap): A Refreshing Summer Delight
Beat the Summer Slump with this Cooling Acorn Jelly Porridge
When your appetite wanes during the hot summer months, this refreshing acorn jelly porridge is the perfect solution! Learn how to easily and simply make this delicious dish that’s both cooling and satisfying. It’s a wonderful way to invigorate your senses and enjoy a light yet flavorful meal.
Main Ingredients
- 1/2 block Acorn Jelly (Dotori Muk, approx. 300g)
- 1/3 Cucumber
- 1/4 head Napa Cabbage Kimchi
- Shredded Seaweed (Gim), a little
- Whole Sesame Seeds, a little
Cooling Anchovy Broth Ingredients
- 1.5L Water
- 1 handful Dried Anchovies (for broth, heads and guts removed)
- 300g Daikon Radish (peeled and cut into large pieces)
- 5 sheets Dried Kelp (Kombu, approx. 5x5cm)
- 2 Anchors of Green Onion (scraped clean)
Broth Seasoning (Adjust to Taste)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Vinegar
- 1/2 Tbsp Sugar
Kimchi Seasoning
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Whole Sesame Seeds
- 1.5L Water
- 1 handful Dried Anchovies (for broth, heads and guts removed)
- 300g Daikon Radish (peeled and cut into large pieces)
- 5 sheets Dried Kelp (Kombu, approx. 5x5cm)
- 2 Anchors of Green Onion (scraped clean)
Broth Seasoning (Adjust to Taste)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Vinegar
- 1/2 Tbsp Sugar
Kimchi Seasoning
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Whole Sesame Seeds
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Whole Sesame Seeds
Cooking Instructions
Step 1
Let’s start by making a refreshing and deep-flavored anchovy broth. In a pot, combine 1.5 liters of water, a handful of dried anchovies (with heads and guts removed), the large pieces of daikon radish, and the two clean green onion roots. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Then, add 5 sheets of dried kelp and simmer for another 5 minutes. Finally, strain out all the ingredients to get a clear broth. Be careful not to boil the kelp for too long, as it can release a bitter taste.
Step 2
Slice the acorn jelly into bite-sized pieces. Bring a pot of water to a boil and gently blanch the sliced acorn jelly for about 3 minutes. This step helps remove any unwanted odors from the jelly and enhances its firm, chewy texture.
Step 3
Now, let’s season the broth. If you prefer to enjoy it warm, a light seasoning with soy sauce for soup is perfect. For those who love a chilled version, mix 1 tablespoon of soy sauce for soup, 2 tablespoons of vinegar for a pleasant tang, and 1/2 tablespoon of sugar for a hint of sweetness into the cooled broth. Once seasoned, place the broth in the freezer for about 1 hour to chill it thoroughly before serving. This ensures a wonderfully cool experience.
Step 4
Julienne the cucumber for a crisp texture. Slicing it thinly will help it blend better with the jelly and other ingredients, rather than being too chunky.
Step 5
Finely chop the kimchi. In a bowl, combine the chopped kimchi with 1 tablespoon of gochugaru (chili flakes), 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Sprinkle with a pinch of whole sesame seeds and mix well. If your kimchi is quite sour, feel free to increase the sugar slightly to balance the flavors.
Step 6
It’s time to assemble your beautiful bowl of acorn jelly porridge! In a deep serving bowl, place about half the amount of rice you’d typically eat. Then, artfully arrange the blanched acorn jelly, seasoned kimchi, and julienned cucumber on top. Finish with a generous sprinkle of shredded seaweed and a pinch of whole sesame seeds for extra flavor and visual appeal.
Step 7
Finally, ladle the chilled broth over the ingredients, ensuring there’s enough to cover them. And there you have it – your delicious, cooling Dotori Mukbap, the perfect dish for a summer day when your appetite is low! The delightful chewiness of the jelly, combined with the crisp kimchi and cucumber, is truly a harmonious blend. Be sure to try making this refreshing recipe!
