Korean Acorn Jelly Somyeon

Name: Korean Acorn Jelly Somyeon
Prep time: 20 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: somyeon noodles 160 g; acorn jelly 200 g; dongchimi broth 500 ml; cucumber 80 g; kimchi 60 g; vinegar 1 tbsp; sugar 1 tsp; sesame oil 1 tsp; toasted sesame seeds 1 tsp

Quick answer

Active time: 30 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Stir 500 ml dongchimi broth with 1 tablespoon vinegar and 1 teaspoon sugar until the sugar fully dissolves.

Taste for a clean sweet-tangy balance, then chill it for at least 1 hour so the broth tastes sharper and colder.
2

Keep 200 g acorn jelly cold before cutting so it stays firmer.

Slice it into thin 5 cm strips, then julienne 80 g cucumber to the same length and lightly shake off excess surface moisture.
3

Bring a generous pot of water to a full boil, add 160 g somyeon, and cook over medium-high heat for about 3 minutes.

Stir often so the fine noodles do not clump, and cook until they look slightly translucent and no firm core remains.
4

Move the cooked somyeon straight into cold water and rub-rinse it several times with your hands.

Continue until the water feels less starchy and the noodles turn springy, then drain thoroughly in a sieve.
5

Toss the drained noodles with only part of the 1 teaspoon sesame oil.

Use just enough to keep the strands from sticking, because too much oil can overpower the clean acidity of the cold broth.
6

Place the somyeon in serving bowls and top with the acorn jelly, cucumber, and 60 g sliced kimchi.

Pour in the chilled broth, finish with toasted sesame seeds and the remaining sesame oil, and serve immediately while cold.