Chilled Acorn Jelly Muk Salad with Kimchi and Buckwheat Noodles
Easy Recipe for Acorn Jelly Muk Salad with Kimchi using Cold Buckwheat Noodle Broth
Hello everyone! It’s incredibly hot these days, isn’t it? This acorn jelly muk salad with kimchi and buckwheat noodles, made with cold buckwheat noodle broth, is the perfect refreshing dish for a sweltering summer day. I was genuinely surprised by how delicious it turned out, considering how simple it is!
Ingredients for Acorn Jelly Muk Salad with Kimchi (Serves 1)- 1/2 block Acorn Jelly (Domotimuk)
- 1.5 packs Cold Buckwheat Noodle Broth (Naengmyeon Yuksu)
- 1/4 Cucumber
- 1/4 cup Kimchi
- Seaweed Flakes (Gim-garu)
- 1 Tbsp Sesame Oil
- 1 Tbsp Muscovado Sugar
- Sesame Seeds
- 1 Tbsp Perilla Seed Powder (Deulkkae-garu)
Cooking Instructions
Step 1
First, prepare the acorn jelly. For a single serving, half of a typical 400g block is usually sufficient. Slice the jelly into bite-sized pieces.
Step 2
Cut the acorn jelly into long, rectangular strips about 1cm thick. Wash the cucumber, remove the seeds, and julienne it thinly. Finely chop the kimchi after removing excess pulp.
Step 3
Prepare the essential cold buckwheat noodle broth. Take one of the two packs of broth and freeze it slightly. Use a wooden mallet or a similar sturdy tool to gently break up the frozen broth several times. This will create a refreshing, almost slushy texture.
Step 4
Prepare some ice cubes to make the dish even colder, if desired. Adjust the amount of ice according to your preference.
Step 5
In a small bowl, combine the finely chopped kimchi with the seasonings. Add 1 tablespoon of sesame oil and 1 tablespoon of muscovado sugar. Mix well. The sugar helps to balance the sourness of the kimchi and adds a touch of sweetness.
Step 6
Pour the prepared slushy-textured frozen broth into a large serving bowl. This forms the icy base of your muk salad.
Step 7
Arrange the sliced acorn jelly, julienned cucumber, and seasoned kimchi attractively on top of the frozen broth. Then, pour in about half of the unfrozen broth (from the remaining pack). You can add more broth if you prefer a soupier consistency.
Step 8
To enhance the flavor, generously sprinkle with perilla seed powder and seaweed flakes. The nutty aroma of perilla seeds and the savory taste of seaweed flakes create a wonderful combination.
Step 9
Finally, drizzle a little extra sesame oil over the top and sprinkle with sesame seeds for a fragrant finish. The inviting aroma will surely whet your appetite.
Step 10
Voilà! Your super simple and delicious acorn jelly muk salad with kimchi, made using cold buckwheat noodle broth, is ready! Its cool, sweet, and tangy flavor is perfect for beating the summer heat. Enjoy!
