Delicious and Chewy Muk Bokkeum Recipe
Healthy Diet Meal: How to Make Muk Bokkeum
Introducing a Muk Bokkeum recipe that’s light on calories and satisfyingly filling. This unique dish combines the delightful chewiness of muk (Korean jelly) with fresh vegetables, offering both great taste and health benefits. It’s a highly recommended simple and healthy diet option!
Key Ingredients for Muk Bokkeum- Dried Muk (Muk Malrangi) – 1 handful
- Shiitake Mushrooms – 2
- Onion – 1/2
Flavor-Enhancing Sauce- Gochujang (Korean chili paste) – 3 Tbsp
- Gochugaru (Korean chili powder) – 2 Tbsp
- Soy Sauce – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Anchovy Broth – 1 cup (200ml)
- Rice Oligosaccharide (or corn syrup) – 2 Tbsp
- MascoVado Sugar – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Sesame Seeds – 1 Tbsp
Optional Add-ins- Konjac Noodles (Optional)
- Sliced Cheese (Optional, 1 slice)
- Gochujang (Korean chili paste) – 3 Tbsp
- Gochugaru (Korean chili powder) – 2 Tbsp
- Soy Sauce – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Anchovy Broth – 1 cup (200ml)
- Rice Oligosaccharide (or corn syrup) – 2 Tbsp
- MascoVado Sugar – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Sesame Seeds – 1 Tbsp
Optional Add-ins- Konjac Noodles (Optional)
- Sliced Cheese (Optional, 1 slice)
Cooking Instructions
Step 1
First, prepare the dried muk. Soak the dried muk in plenty of water according to the package instructions until it becomes soft and pliable. (This usually takes about 30 minutes to 1 hour, but may vary depending on the type of muk.) Once soaked, drain the muk and cut it into bite-sized pieces.
Step 2
Trim the stems off the shiitake mushrooms and slice them into bite-sized pieces. Slice the onion into thick strips. In a pot or deep pan, pour in the anchovy broth. Add the prepared shiitake mushrooms and onion. Stir in the gochujang, gochugaru, soy sauce, minced garlic, rice oligosaccharide, and mascoVado sugar to create the sauce. Once the sauce ingredients are well combined, add the soaked muk. Bring to a boil over medium heat, then reduce to low heat and simmer for about 5-7 minutes, or until the muk and vegetables are tender. Remember to stir occasionally to prevent sticking.
Step 3
As the Muk Bokkeum nears completion, just before turning off the heat, stir in sesame oil and sesame seeds for a rich, nutty aroma. Adding sesame oil at the end preserves its fragrance and enhances the nutty flavor. For extra texture, you can boil and add konjac noodles, or place a slice of cheese on top while it’s warm to melt over the dish. Enjoy your delicious meal!
