Korean Buckwheat Jelly Cold Broth Bowl
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Buckwheat jelly is plain on its own, and the cold soy and vinegar broth is mixed a little too salty and sour to make up for it once the jelly goes in.
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The broth is chilled until a few ice crystals remain, and crumbled laver and sesame oil go on just before serving.
Ingredients
Instructions
- 1
Rinse 350 g of buckwheat jelly briefly under cold water to remove surface starch.
Drain it in a sieve for about 2 minutes, and set aside any broken pieces so the bowl looks clean.
- 2
Slice the jelly into long strips, slightly thinner than a finger.
Avoid cutting it too thin because it breaks easily, and wet the knife with cold water if the jelly sticks.
- 3
Julienne 80 g of cucumber finely, scraping out the watery center first if it has many seeds.
Keep 2 tablespoons of seaweed flakes separate until the end so they stay crisp.
- 4
Mix 800 ml of chilled broth with 1 tablespoon soy sauce and 1 tablespoon vinegar.
Taste it cold: the saltiness and acidity should be clear because the plain jelly will soften the seasoning.
- 5
Keep the broth very cold, with a few icy bits if possible.
If it warms up, the jelly tastes flat, so leave the broth in the refrigerator until just before assembling.
- 6
Place the jelly in cold bowls, add cucumber on top, and pour the broth around the edge to avoid breaking the strips.
Finish with seaweed flakes and 1 teaspoon sesame oil, then serve immediately.
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