Main ingredients 🥩
acorn jellyanchovy stocksoy saucefresh kimchisesame oilgarlicanchovy saucecucumberseaweed powder
Okjubu's Refreshing Acorn Jelly Bowl
A refreshing summer delicacy featuring thick slices of acorn jelly, crisp cucumber ribbons, and spicy-sour kimchi floating on a chilled anchovy broth with ice cubes.
🙋 Recommended for
- ⭐ Those seeking a refreshing, tangy-sweet treat to stimulate appetite on hot days
- ⭐ People wanting a light, cooling snack without high calories to satisfy hunger
Ingredients needed 🛒1 servings
- acorn jelly 1/2 block
- anchovy stock (chilled or frozen) 500ml
- soy sauce 1 tablespoon
- fresh kimchi handful
- sugar 1/2 tablespoon
- sesame oil 1 tablespoon
- minced garlic 1/2 tablespoon
- anchovy sauce 1 tablespoon
- cucumber 1/4
- seaweed powder a pinch
Recipe 🍳
- Prepare chilled anchovy stock by boiling it beforehand and seasoning lightly with soy sauce, then freeze until it forms thin ice shards.
- Cut the acorn jelly into thick, square pieces that are easy to scoop up with a spoon along with the broth.
- Chop fresh kimchi finely with scissors, then mix thoroughly with sugar 1/2 tablespoon, sesame oil 1 tablespoon, minced garlic 1/2 tablespoon, and anchovy sauce 1 tablespoon.
- Slice the cucumber into thin ribbons to preserve its crisp freshness.
- Place the thickly sliced acorn jelly neatly into a wide bowl.
- Arrange the prepared cucumber ribbons, seasoned kimchi, and seaweed powder as garnishes in separate sections on top of the jelly.
- Finally, slowly pour the cold, ice-filled anchovy stock around the edges of the bowl to complete the dish.
- Freeze seasoned anchovy stock until it forms thin ice.
- Cut acorn jelly into thick, square pieces suitable for eating with a spoon.
- Mix chopped kimchi with sugar, sesame oil, minced garlic, and anchovy sauce.
- Slice cucumber thinly for garnish.
- Place jelly in a bowl, add cucumber, kimchi, and seaweed powder, then pour in plenty of cold, icy broth.
Cooking tips 💡
- Since this acorn jelly is meant to be eaten with a spoon, cut it thick and square so it doesn’t easily break apart.
- For a quick version, use store-bought dongchimi broth or ready-made cold noodle broth—very convenient and effective.
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