Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Muk-sabal (Acorn Jelly Bowl), Blanching and Resting in Hot Water Makes the Jelly Chewy
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Once the water boils, add the acorn jelly and blanch for 3 minutes from the boiling point, then turn off the heat and let it sit for 5 minutes.
Rinse the fermented kimchi, chop it finely, and mix with 0.5T sugar, 0.5T sesame oil, and 1T sesame salt.
Rinse the acorn jelly in cold water, cut into long strips, and soak in cold water.
Julienne the cucumber, then place the acorn jelly, dongchimi broth, ice, fermented kimchi, cucumber, and seaweed flakes all in a bowl.
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking