Korean Kimchi Acorn Jelly Rice Bowl
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
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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.
Ingredients
Instructions
- 1
Pat 250 g acorn jelly dry, then slice it into strips about 0.7 cm thick.
Press straight down with the knife instead of sawing, so the slippery jelly keeps its shape.
- 2
Chop 150 g ripe kimchi into small bite-size pieces, cutting thick stems finer than the leafy parts.
If it carries too much liquid, squeeze it lightly so the topping stays crisp.
- 3
Combine 200 ml kimchi juice, 400 ml cold water, and 1 teaspoon sugar before assembling.
Stir until the sugar dissolves completely, then keep the broth cold so it tastes sharp and clean.
- 4
Divide 2 cups cooked rice between two bowls and drizzle with 1 teaspoon sesame oil.
Toss gently so the grains stay intact, then spread the rice into an even base.
- 5
Arrange the acorn jelly over the rice without piling it too tightly, then place the chopped kimchi in the center.
Pour the cold broth around the edge so the jelly strips do not scatter.
- 6
Sprinkle evenly with 2 tbsp roasted seaweed flakes, gently settle the cold broth between the jelly and rice, and serve immediately.
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