Refreshing and Hearty Dotorimuk Naengguk (Cold Acorn Jelly Soup)
A refreshing summer soup dish of sliced acorn jelly and sour kimchi garnish served in half-frozen anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features chilled, half-frozen anchovy broth brewed with all fishiness removed, poured over springy acorn jelly. Topped with tangy ripened kimchi and vegetable garnishes, and seasoned with a savory sauce, it makes a light yet satisfying meal perfect for hot days.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Acorn jelly (dotorimuk)
- Kimchi
- Julienned cucumber
- Egg garnish (jidan)
- Red chili pepper
- Seaweed flakes
Seasoning sauce
- Gochugaru (Korean chili flakes)1.5 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Soup soy sauce (guk-ganjang) (or korean traditional)1 tbsp
- Minced garlic0.5 tbsp
- Sugar0.5 tbsp
- Minced green onion (or thin scallions)1 tbsp
- Minced red chili pepper1 tbsp
- Ground toasted sesame seeds1 tbsp
- Toasted sesame oil0.5 tbsp
Anchovy broth
- Dried soup anchovies20
- Dried kelp (dasima)2 (5 cm square)
- Large green onion (daepa)1/2 stalks
- Korean radish (mu)2 pieces (about 4 cm square)
- Onion1/2
- Water6 cups
- After steeping the dried kelp (dasima) in 6 cups of water for about 30 minutes
- If you have dried shrimp, stir-fry them together to make the broth.
Steps
1. Remove the guts from about 20 large dried anchovies and stir-fry them in an ungreased pan to get rid of any off-odors. (I use the heads in the broth as well.)
If you have dried shrimp, stir-fry them together to make the broth.
(For broths used in soups or stews cooked with vegetables and seasonings, you can make it using only dried kelp (dasima) and dried anchovies.)
2. After steeping the dried kelp in 6 cups of water for about 30 minutes, add the broth ingredients: half a stalk of large green onion (daepa), 2 pieces of Korean radish (mu) (about 4 cm square), and half an onion, then bring to a boil. Once it starts boiling, remove the dried kelp and simmer for 10 more minutes.
Strain through a sieve to collect only the clear broth.
3. Place it in the freezer for 3-4 hours so that a thin layer of slushy ice forms.
4. Cut the acorn jelly (dotorimuk) into long strips, making sure not to slice them too thin.
5. Acorn jelly is truly delicious when paired with tangy kimchi. Prepare well-ripened kimchi, egg garnish (jidan), julienned cucumber, red chili pepper, and seaweed flakes.
6. Mix the seasoning sauce ingredients according to the listed amounts.
Place the jelly in a bowl, pour in the slightly frozen broth, and top with the garnishes.
Ppunwife's tips
- Since the anchovy broth is not seasoned at all, add plenty of the seasoning sauce when you eat. Try adding a little vinegar for a tangy kick.
FAQ
How do I make a clean anchovy broth without any fishy smell?
Remove the guts from the dried anchovies and toast them in a dry, ungreased pan first to cook off off-odors before simmering for a clean broth.
Should I season the broth ahead of time?
Leave the broth itself unseasoned, and once it is served in bowls, adjust the flavor to taste with plenty of the prepared seasoning sauce.
How can I enjoy it with a tangier, more refreshing flavor?
Adding a splash of vinegar to taste into the finished cold soup enhances its bright, tangy flavor.
