Warm Acorn Jelly Soup (Onmukbap)
How to Make Warm Acorn Jelly Soup with Anchovy-Kelp Broth – A Hearty Winter Dish Recipe
Hello everyone, it’s Superpower! Today, I’ve prepared a comforting bowl of ‘Onmukbap,’ a warm acorn jelly soup. This dish features a clean and delicious broth made from anchovies and kelp. The combination of the steaming hot broth, the soft and chewy acorn jelly, crisp kimchi, and a flavorful homemade seasoning sauce makes it a perfect meal for chilly days. It’s a gentle and soothing acorn jelly dish that’s kind to your stomach. If you love acorn jelly, you should definitely try making this! Let’s get started with the Onmukbap recipe!
Broth Ingredients- 1L Water
- 1 handful Dried Anchovies (for broth)
- 3 sheets Dried Kelp
- 1/2 Tbsp Coarse Salt
Cooking Instructions
Step 1
First, let’s make the star of our Onmukbap: the broth. In a pot, combine 1L of water, a handful of dried anchovies, 3 sheets of kelp, and 1/2 Tbsp of coarse salt. Bring it to a boil over high heat. Once boiling, remove the kelp after about 5 minutes, and continue to simmer the anchovies for another 10 minutes to extract their flavor. Then, strain and discard the anchovies. This creates a clear and rich broth. (Serves 2)
Step 2
Next, we’ll prepare the savory seasoning sauce. Thinly slice half a green onion. Mince 1 clove of garlic. In a bowl, mix together 5 Tbsp soy sauce, minced garlic, 1 Tbsp gochugaru, 1 Tbsp toasted sesame seeds, and 1 Tbsp honey. This sauce will add a wonderful depth of flavor to your Onmukbap.
Step 3
Take about 2 leaves of your well-fermented Napa cabbage kimchi. Gently squeeze out excess juice, then thinly slice them into bite-sized strips. The crispiness of the kimchi will enhance the texture of the soup.
Step 4
Crumble 2 sheets of seasoned seaweed into small pieces to create seaweed flakes. If you have pre-made seaweed flakes, you can use those instead. These flakes add a lovely nutty aroma.
Step 5
Now, let’s prepare the acorn jelly. Cut the acorn jelly into strips about 1cm thick. Slicing them slightly thicker will provide a more satisfying chew.
Step 6
After removing the kelp and anchovies from the broth, keep the broth hot. Your clear, flavorful broth is now ready.
Step 7
In a deep bowl, artfully arrange the sliced acorn jelly and the julienned kimchi. Spoon a generous amount of the prepared seasoning sauce over the top, and sprinkle with the crunchy seaweed flakes.
Step 8
Finally, pour the steaming hot anchovy-kelp broth into the bowl until it’s full. Your delicious Onmukbap is complete! The harmonious blend of the warm broth, chewy jelly, and crisp kimchi will provide a wonderfully filling and comforting meal on a cold day. Enjoy your meal!
