5 recipes. Page 1 of 1
As an Amazon Associate, we may earn from qualifying purchases.
Slippery strips of acorn jelly (dotorimuk, a firm, mild starch jelly) sit over rice in an ice-cold broth of kimchi juice and water, with chopped kimchi in the middle for crunch. Sesame oil tossed through the rice and a scattering of seaweed flakes give a nutty, toasty note that cold broth would otherwise lack. Apart from the rice, nothing needs cooking, which makes it a summer bowl.
Acorn jelly tastes of little beyond a faint astringency, and the flavor of this bowl comes from the sweet-sour chilled broth and chopped kimchi. The jelly is cut into sturdy sticks, topped with cucumber strips, and brought to the table the moment the cold broth is poured over.
Slippery acorn jelly and fine wheat somyeon sit together in cold, tangy dongchimi broth, the liquid from radish water kimchi. Every mouthful mixes two kinds of softness. At least 1 hour in the fridge sharpens the broth's sweet-tangy balance. The jelly holds thin strips best when it is cut straight from the fridge, and the boiled noodles turn springy only after a hands-on rub under cold water strips off their surface starch. Kimchi brings a spicy edge and cucumber a cool crunch, while sesame oil stays in the background, just enough to stop the noodles sticking without masking the broth's clean acidity. It suits hot summer days when appetite runs low.
Thick slices of dotori-muk (a mild, faintly bitter acorn jelly) are folded into lettuce, perilla leaves and cucumber dressed with soy sauce and vinegar. Chilled before slicing, the jelly has a firmer bounce.
A brief dip in boiling water firms the surface of acorn jelly, which helps the soft slices survive being tossed in a soy, vinegar and chili dressing. Mixing them takes a few gentle lifts from the bottom rather than stirring, as they still break easily.