Chewy Acorn Jelly Noodles with Crisp Vegetables (Bibim Yachae Muk Guksu)
Refreshing and Vibrant Bibim Yachae Muk Guksu (Spicy Mixed Vegetable Acorn Jelly Noodles)
Experience a delightful twist on jelly dishes with Bibim Yachae Muk Guksu! This recipe harmoniously blends the soft, cool texture of acorn jelly with the satisfying crunch of fresh vegetables, all coated in a perfectly balanced spicy, sweet, and tangy sauce. While acorn jelly is often enjoyed as a salad (muk muchim) or in soup (muk ssalbap), this noodle-style preparation offers a unique and refreshing culinary adventure. It’s a wonderfully light yet filling dish perfect for any occasion.
Main Ingredients
- 1 block Acorn Jelly (Dotori Muk)
- 1/4 head Napa Cabbage or similar leafy cabbage
- 1/2 Cucumber
- 1/3 Carrot
- 5-6 Perilla Leaves (Kkaennip)
Spicy, Sweet, and Tangy Dressing
- 1.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesil Cheong (Plum Extract) or Corn Syrup
- 2 Tbsp Oligodang (Corn Syrup)
- 3 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce (optional, for added umami)
- 0.5 Tbsp Minced Garlic (optional, for enhanced flavor)
- A pinch of Toasted Sesame Seeds
- A pinch of Black Sesame Seeds
- 1.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesil Cheong (Plum Extract) or Corn Syrup
- 2 Tbsp Oligodang (Corn Syrup)
- 3 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce (optional, for added umami)
- 0.5 Tbsp Minced Garlic (optional, for enhanced flavor)
- A pinch of Toasted Sesame Seeds
- A pinch of Black Sesame Seeds
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the cabbage thoroughly, pat it dry, and thinly slice it into 3-4 cm lengths. Wash the cucumber, halve it lengthwise, and then slice it thinly on the bias, about 0.3 cm thick. Similarly, wash and peel the carrot, then slice it thinly on the bias to match the cucumber’s thickness. Wash the perilla leaves, pat them dry, and finely julienne them. Set aside each prepared vegetable in separate bowls.
Step 2
Now, let’s make the delicious dressing. In a medium bowl, combine 1.5 Tbsp gochujang, 4 Tbsp maesil cheong (or corn syrup), 2 Tbsp oligodang, and 3 Tbsp rice vinegar. For an extra layer of flavor, you can add 0.5 Tbsp soy sauce and 0.5 Tbsp minced garlic. Whisk these ingredients together until well combined. Finally, stir in 1 Tbsp sesame oil, a pinch of toasted sesame seeds, and a pinch of black sesame seeds. If the dressing seems too thick, you can thin it out with 1-2 Tbsp of water to ensure it coats the noodles and vegetables beautifully.
Step 3
Time to prepare the star ingredient: acorn jelly. Gently rinse the acorn jelly under cold water and pat it dry. Then, julienne it into thin strips, about 0.5 cm thick. Avoid cutting them too thin, as a slight thickness helps maintain a pleasant chewy texture. Arrange the julienned acorn jelly attractively on a serving plate. Next, artfully pile the prepared shredded cabbage, cucumber, carrot, and perilla leaves on top of the jelly.
Step 4
The final step is to add the flavorful dressing. Generously drizzle the prepared dressing around the edges of the plate, over the acorn jelly and vegetables. Adjust the amount of dressing to your preference. Serve immediately and enjoy the refreshing coolness of the jelly, the crispness of the vegetables, and the harmonious blend of flavors from the dressing.
