Korean Kimchi Acorn Jelly Rice Bowl
Acorn jelly (dotorimuk) is sliced into strips, placed over rice, and drenched in a chilled broth made from kimchi juice, cold water, and a touch of sugar. The jelly's slippery, bouncy texture contrasts with the crunch of chopped kimchi, while the tangy broth refreshes the palate with every spoonful. A light toss of sesame oil on the rice provides a nutty base, and roasted seaweed flakes add an ocean-like finish. Adding ice cubes makes it even more bracing - a distinctly Korean way to beat summer heat with a cold, brothy rice bowl.
Adjust Servings
Instructions
- 1
Slice acorn jelly and chop kimchi.
- 2
Mix kimchi juice, cold water, and sugar for chilled broth.
- 3
Place rice in bowls and toss lightly with sesame oil.
- 4
Top rice with acorn jelly and kimchi.
- 5
Pour in chilled kimchi broth and garnish with seaweed flakes.
- 6
Mix and serve immediately while cold.
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