Korean Acorn Jelly Cold Broth Bowl
Dotori-muksabal is a chilled Korean acorn jelly broth bowl where sliced acorn jelly sits in a cold, tangy-sweet seasoned broth. Acorn jelly has a distinctly earthy, mildly astringent aftertaste and a firm, bouncy texture that becomes more pronounced when served cold. The broth - a mixture of chilled stock seasoned with soy sauce, vinegar, and sugar - must be thoroughly cold before pouring to keep the jelly's cool snap intact. Chopped kimchi adds fermented heat and julienned cucumber contributes crunch, both compensating for the jelly's neutral flavor with sharp contrasts. The dish is notably low in calories and high in fiber.
Adjust Servings
Instructions
- 1
Cut acorn jelly into bite-sized strips.
- 2
Finely chop kimchi and julienne cucumber.
- 3
Season chilled broth with soy sauce, vinegar, and sugar.
- 4
Arrange jelly in bowls and top with kimchi and cucumber.
- 5
Pour in cold broth and serve right away.
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