Acorn Jelly in Cold Broth(Dotorimuksabal)
….Have you ever tried this dish before? This dish is a traditional Korean summer food. Sliced Acorn jelly is served in a bowl of cold broth. I made it for the first time about 2 years ago, because my daughter ANNE wanted to eat it. What might it taste like? I imagined it and made it at that time. It tasted very mild and garnishes helped harmonize the taste. I try to make it again for my lunch today. It’s food that will make you forget the heat on a hot summer day. Even more ANNE and I like acorn jelly and beef cold broth. That is enough. I want my two daughters to remember this dish too, so I put together this recipe.
Servings: 2–3
Time: 30 minutes
Ingredients:
- 3 cup beef broth
- 3 cup acorn jelly, sliced
- 3 eggs
- 1 cucumber, julienned
- 1 cup up aging kimchi, sliced
- 1/2 ts chili powder
- 1/2 ts sugar
- 1 ts sesame oil
- 1 Ts vinegar
- 1/2 Ts salt
- 1 Ts gukganjang
- 1/2 ts tuna sauce
- 1/2 ts fish sauce
- dried seaweed for garnish
- toasted sesame seeds
Cooking Instructions:
- Beat the eggs with a little salt.
2. Heat up a pan with low heat and add some oil.
3. Pour the egg into the pan to spread thinly. Turn off the heat and let it cook on the hot pan for 1 minute. Flip it over and let it sit on the pan for 1 more minute.
4. Transfer it to a tray and cool down. Slice it into thin strips and set aside.
5. Mix the kimchi, chili powder, sugar, and sesame oil into a bowl well. Set aside.
6. Mix the beef broth, vinegar, salt, gukganjang, fish sauce, and tuna sauce into a bowl. Keep it in a refrigerator until cooled.
7. Serve it all together. Put the acorn jelly into the bottom of the bowl.
8. Add the egg strips, cucumber, kimchi, and dried seaweed onto the top of the acorn jelly.
9. Before serving, pour the cold broth into the bowl and serve it.
You can also view this recipe on instagram.
