Chilled Acorn Jelly Soup with Cold Noodles Broth
Easy Acorn Jelly Soup Recipe Using Store-Bought Cold Noodle Broth for a Refreshing Summer Treat
Beat the summer heat with this incredibly simple and refreshing Acorn Jelly Soup (Mukbap)! While traditional broths are delicious, using pre-made cold noodle broth (naengmyeon yuksu) makes this a lightning-fast summer delicacy. Enjoy the delightful combination of chewy acorn jelly and a cool, tangy broth that’s perfect for warm days.
Ingredients- 400g Acorn Jelly (Dotorimuk)
- 2 packs Store-bought Dongchimi Cold Noodle Broth (1 for icy texture, 1 for soup base)
- 1 Cucumber
- 3 Korean Green Chili Peppers (Cheongyang chili) – adjust to taste
- Seaweed Flakes (Gim-garu) – for garnish
- Well-fermented Kimchi – for garnish
- All-purpose Seasoning Sauce (optional)
Cooking Instructions
Step 1
While this recipe uses store-bought acorn jelly, for the absolute best texture – chewier and more springy – consider sourcing it from a local market where vendors often make it fresh. The market version truly elevates the dish, though the supermarket option is perfectly fine if you’re short on time.
Step 2
Cut the acorn jelly into your desired serving size. Store any remaining jelly in an airtight container in the refrigerator to keep it fresh for future use.
Step 3
Blanch the acorn jelly in boiling water for about 3 minutes. This step enhances its firm, slightly chewy texture and removes any slight bitterness. After blanching, rinse under cold water and let it cool slightly before proceeding.
Step 4
Wash the cucumber thoroughly. Use a vegetable peeler to remove the skin in strips, rotating the cucumber as you go. This helps to achieve a smoother texture and milder flavor.
Step 5
Julienne the peeled cucumber into thin strips. Thinly sliced cucumber adds a lovely crispness that complements the jelly.
Step 6
Trim the stems off the Korean green chili peppers and finely chop them. You can adjust the quantity based on your spice preference. Even if you prefer milder flavors, a small amount adds a pleasant zing that enhances the overall taste.
Step 7
Finely chop the well-fermented kimchi. In a small bowl, toss the chopped kimchi with a pinch of sugar and a dash of sesame oil. This seasoned kimchi provides a delightful tangy and slightly sweet crunch.
Step 8
Once the blanched acorn jelly has cooled slightly, cut it into thick strips, about 1 cm wide. Avoid cutting them too thinly, as this can make them difficult to eat and reduce the satisfying chewiness.
Step 9
Arrange the julienned acorn jelly attractively in a serving bowl.
Step 10
To create the signature icy broth, take one pack of the cold noodle broth and freeze it until solid. Once frozen, carefully break it into smaller icy pieces using a mallet or the back of a heavy spoon. This creates the beautifully refreshing, slushy texture characteristic of this dish.
Step 11
Pour the icy broth over the acorn jelly in the bowl. Add the remaining liquid broth to ensure there’s enough soup to enjoy.
Step 12
Garnish the bowl generously with seaweed flakes, chopped Korean green chilies, and the julienned cucumber.
Step 13
Finally, add the seasoned kimchi on top. Your refreshing Acorn Jelly Soup made with cold noodle broth is now complete! See? Wasn’t that easy?
Step 14
For an extra flavor boost, I highly recommend adding a spoonful of the all-purpose seasoning sauce mentioned previously. If you prefer a heartier meal, you can add a small amount of cooked rice to make it a Mukbap. Enjoy it your way!
