Mukbap || Chilled Acorn Jelly and Rice Soup, 凉粉汤饭, 涼粉湯飯, どんぐりこんにゃく入りクッパ, 묵밥 1

Mukbap is a refreshing Korean dish that features chilled acorn jelly in a cold broth. It’s a popular summer dish in Korea, often served with various toppings like cucumber, seaweed, and kimchi.

Key Ingredients:

• Acorn jelly (도토리묵)
• Cold broth (often made from anchovy stock)
• Cucumber
• Seaweed
• Kimchi
• Sesame seeds

How to Make Mukbap:

1. Prepare the Acorn Jelly: Cut the acorn jelly into bite-sized pieces.
2. Make the Broth: Prepare a cold broth using anchovy stock, soy sauce, and other seasonings.
3. Assemble the Dish: Place the acorn jelly in a bowl and pour the cold broth over it.
4. Add Toppings: Top with sliced cucumbers, seaweed, and kimchi.
5. Serve: Serve immediately and enjoy the refreshing taste.

Tips:

• Acorn Jelly Texture: The texture of the acorn jelly should be firm but slightly chewy.
• Broth Temperature: The broth should be chilled to enhance the refreshing taste.
• Toppings: Customize your mukbap with your favorite toppings, such as boiled eggs or sliced beef.

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