Cool and Refreshing Mukbap (Korean Jelly and Rice Bowl)
Easy and Delicious Mukbap Recipe for Lunch
This is a perfect dish for a refreshing lunch, and it’s even easier to make than instant ramen! Enjoy this delightful and cooling meal.
Main Ingredients
- 1 block of Muk (Acorn jelly, buckwheat jelly, or your preferred type)
- 1 pack of pre-made Naengmyeon (cold noodle soup) broth (or your homemade cold broth)
- 1 handful of well-fermented kimchi
Kimchi Seasoning
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sugar
- A pinch of shredded seaweed (garnish)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sugar
- A pinch of shredded seaweed (garnish)
Cooking Instructions
Step 1
First, prepare the muk. Lightly rinse the muk under running water, then cut it into bite-sized pieces. A thickness of about 1.5 cm and long strips are generally good. While a special muk cutter can be handy, a regular kitchen knife works perfectly fine for achieving neat cuts. Feel free to adjust the thickness and length of the muk according to your preference.
Step 2
Prepare the rice, which adds to the cool and satisfying texture of mukbap. If you’re using rice straight from the rice cooker, it might be too hot. It’s best to scoop some rice into a bowl beforehand and let it cool down slightly. Slightly cooled rice blends wonderfully with the cold broth, making the dish even more delicious.
Step 3
Now, let’s prepare the seasoned kimchi that gives mukbap its signature flavor. Gently rinse the kimchi under cold water to mellow its spiciness, then chop it finely. In a bowl, combine the chopped kimchi with 2 tablespoons of sesame oil, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sugar. Mix well by hand. Adding a touch of sugar balances the kimchi’s tanginess and enhances its overall savory profile.
Step 4
Start assembling your mukbap. Place the slightly cooled rice at the bottom of your serving bowl. Generously top the rice with the seasoned kimchi. I’m a big fan of muk, so I’ve added a substantial amount! Feel free to add as much muk as you like for a truly satisfying bowl. Finally, sprinkle some shredded seaweed over the top for an extra layer of nutty flavor.
Step 5
The final step! Pour the chilled store-bought naengmyeon broth over the muk, kimchi, and rice in your bowl. Your delicious mukbap is ready! If you’re planning a camping trip or an outdoor excursion, using pre-made broth is highly recommended as it saves time and effort compared to making your own. Enjoy this cool, sweet, and tangy mukbap for a perfect lunch!
