Korean Acorn Jelly Cold Broth Bowl

Name: Korean Acorn Jelly Cold Broth Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: acorn jelly 350 g; chilled broth 800 ml; kimchi 80 g; cucumber 70 g; soy sauce 1 tbsp; vinegar 1 tbsp; sugar 1 tsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Pat 350g of acorn jelly lightly dry, then cut it into even strips about 5cm long and 5mm thick.

Keep the knife motion gentle so the jelly does not crush, and avoid very thin cuts that break in broth.
2

Chop 80g of kimchi into small 0.5cm pieces, draining only excess liquid so it stays juicy but not watery.

Taste the kimchi juice separately and reserve a little to sharpen the broth if needed.
3

Trim both ends from 70g of cucumber, julienne it finely, and shake off surface moisture.

Do not salt it in advance, because the bowl needs the cucumber crisp and cool rather than limp and watery.
4

Mix 800ml of chilled broth with 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar.

Stir until no sugar grains remain, then keep it very cold so the jelly stays firm when served.
5

Place the acorn jelly in bowls first, then divide the kimchi and cucumber over it.

Spread the kimchi evenly so it does not clump in one spot.
6

Pour the cold seasoned broth slowly down the side of the bowl so the toppings stay in place.

Serve immediately while everything is icy and crisp, before the jelly absorbs liquid and loses its clean bounce.