Okjubu's Warm Chestnut Jelly Rice

Name: Okjubu's Warm Chestnut Jelly Rice
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: chestnut jelly 1/2 block; rice 1 bowl; water 600ml; anchovy for broth handful; soy sauce 1 tablespoon; fresh kimchi handful; sugar 1/2 tablespoon; sesame oil 1 tablespoon; minced garlic 1/2 tablespoon; anchovy sauce 1 tablespoon; egg custard a little; seaweed powder a little

A warm bowl featuring thin, noodle-like slices of chestnut jelly in a richly brewed dried anchovy broth, topped with savory seasoned kimchi, served over rice and mixed together for a hearty traditional dish.

20 min Difficulty Easy Rice bowls

Main ingredients

chestnut jelly anchovy for broth soy sauce fresh kimchi sesame oil garlic anchovy sauce egg custard seaweed powder

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chestnut jelly anchovy for broth soy sauce fresh kimchi sesame oil garlic anchovy sauce egg custard seaweed powder

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Detailed recipe

Quick recipe

Cooking tips

For best texture, slice the jelly used in jelly rice (onban) very finely—this allows it to cling smoothly to each grain of rice when scooped up, creating a delightful mouthfeel.
Adding a touch of anchovy sauce to the kimchi seasoning enhances depth and savoriness, perfectly complementing the rich, savory taste of the anchovy broth.

Recommended for

Those looking to quickly prepare a light, clean, and warming Korean meal that soothes the stomach.
Individuals who enjoy the deep, savory aroma of rich anchovy broth paired with tangy, slightly sweet seasoned kimchi.

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Okjubu's Warm Chestnut Jelly Rice

Main ingredients

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