Refreshing Kimchi Mook-Sabal (Acorn Jelly Salad)
Make a Refreshing Kimchi Mook-Sabal, A Perfect Summer Dish
Missing the kimchi mook-sabal served as a post-meal treat at Korean BBQ restaurants? Let’s recreate it at home! While traditionally, one would make acorn jelly from scratch and prepare a rich broth, this recipe offers a shortcut. By purchasing pre-made acorn jelly and cold buckwheat noodle soup broth, you can easily assemble a delicious kimchi mook-sabal. This recipe is perfect for beginners and guarantees a satisfyingly cool and flavorful dish.
Ingredients- 1 block Acorn Jelly (Dotorimuk), preferably domestic
- Well-fermented Kimchi
- 1/2 Cucumber
- Seasoned Seaweed (Gim) Flakes
- 2 packs Cold Buckwheat Noodle Soup Broth (Naengmyeon Yuksu), pre-chilled or partially frozen
- Sesame Seeds, for garnish
- Sugar (adjust to kimchi’s sourness)
- Perilla Oil (Deulgireum)
Cooking Instructions
Step 1
The quality of acorn jelly (dotorimuk) makes a big difference! Even if it’s slightly more expensive, opt for acorn jelly made with domestic acorns. You’ll notice a tangible difference in its texture and taste. Restaurants often serve it in long strips, but for home enjoyment, cut it into bite-sized pieces, about the size that fits comfortably on a spoon, using a jelly knife or a regular knife.
Step 2
Prepare the kimchi, which adds a delightful tang and flavor. Finely chop a few slices of well-fermented napa cabbage kimchi. If your kimchi is very sour, you can add a touch of sugar to balance the acidity.
Step 3
Season the chopped kimchi to enhance its flavor. Add a drizzle of perilla oil for a nutty aroma and a bit of sugar to mellow out any sharp sourness from the kimchi, adjusting the amount based on the kimchi’s taste. Sprinkle in some sesame seeds for added texture and nutty flavor. Gently mix everything together with your hands until the seasonings are well incorporated. (This seasoned kimchi smells so good, it makes me want to toss it with some noodles!)
Step 4
Now, let’s prepare the remaining toppings. Wash the cucumber, remove the seeds if desired, and julienne it into thin strips. Crumble the seasoned seaweed flakes with your hands or scissors. With these steps, all your ingredient preparations are complete! Now, all that’s left is to assemble everything and pour over the refreshing broth.
Step 5
Place the cut acorn jelly into a wide bowl. Artfully arrange the seasoned kimchi, julienned cucumber, and crumbled seaweed flakes on top of the jelly. The vibrant colors will make the dish even more appealing.
Step 6
For a quick and icy broth, use the pre-packaged cold buckwheat noodle soup (naengmyeon yuksu) available at most supermarkets. These usually cost around 500-1000 KRW per pack. Buying two packs and keeping them in the freezer will allow you to easily achieve a slushy, icy consistency, perfect for a hot day. You can adjust the level of iciness to your preference.
Step 7
Finally, pour the chilled, icy naengmyeon yuksu over the assembled ingredients. Your delicious homemade kimchi mook-sabal is now ready to be enjoyed! Savor its cool, tangy, and savory flavors, a perfect antidote to the summer heat.
