Main ingredients 🥩
acorn jellyricedried anchovies for brothsoy saucefresh kimchisesame oilgarlicanchovy sauceegg custardseaweed powder
Okjubu's Warm Acorn Jelly Rice
A warm bowl of rice served with thin, noodle-like acorn jelly and seasoned kimchi topping, all soaked in a rich, savory dried anchovy broth for a comforting traditional dish.
🙋 Recommended for
- ⭐ Those looking to quickly prepare a light, clean, and comforting Korean meal that soothes the stomach
- ⭐ Individuals who appreciate the deep umami of rich anchovy broth paired with tangy, sweet-spiced kimchi
Ingredients needed 🛒1 servings
- acorn jelly 1/2 block
- rice 1 bowl
- water 600ml
- dried anchovies 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
Recipe 🍳
- In a pot, add water and a generous amount of dried anchovies for broth, bring to a boil, then simmer to extract a rich anchovy stock. Season lightly with 1 tablespoon of soy sauce.
- Slice the acorn jelly into long, thin strips resembling noodles, ensuring they are soft and smooth when eaten.
- Chop fresh kimchi finely using scissors, then mix with 1/2 tablespoon sugar, 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, and 1 tablespoon anchovy sauce until well combined to make the topping.
- Place a flat layer of warm rice into a wide bowl.
- Generously top the rice with the thinly sliced acorn jelly.
- Pour the prepared hot anchovy broth over the rice just enough to cover.
- Finally, arrange egg custard, seaweed powder, and seasoned kimchi evenly on top for a beautiful finish.
- Simmer dried anchovies in water to make a rich broth, then season lightly with soy sauce.
- Slice acorn jelly into thin, long strips like noodles.
- Mix chopped kimchi with sugar, sesame oil, garlic, and anchovy sauce.
- Place rice and sliced jelly in a bowl, then pour plenty of hot broth over.
- Top generously with egg custard, seaweed powder, and seasoned kimchi.
Cooking tips 💡
- For best texture, slice acorn jelly very thinly—this allows it to cling smoothly to rice grains with each spoonful, creating a delightful mouthfeel.
- Adding a touch of anchovy sauce to the kimchi seasoning enhances depth and richness, perfectly complementing the savory flavor of the anchovy broth.
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