Warm Kimchi Mukbap (Acorn Jelly Rice Soup with Kimchi)
A warm one-bowl meal of rich anchovy broth poured over rice, savory jelly, and seasoned aged kimchi.
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 comforting one-bowl meal combines cooked rice, julienned savory jelly, and seasoned kimchi in a rich anchovy and dasima broth. The sourness of aged kimchi is mellowed with sugar and toasted sesame oil, while blanching the jelly briefly in warm water keeps every bite hot and comforting. It is light yet satisfying, perfect for a cozy winter dinner or late-night meal.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Muk (savory jelly)200 g
- Cooked rice1 bowl
- Kimchi1 handful, 100 g
- Cucumber1/4
- Julienned egg garnish
- Seaweed flakes
Broth
- Water5 cups
- Dried anchovies10
- Dried kelp (dasima)1 piece (10 cm square)
- Korean radish (mu)50 g
- Large green onion (daepa)1/2 stalk
- Onion1/4
Seasoning sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang), soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Minced green onion1 tbsp
- Red chili pepper1/2 (minced)
- Sugar1/2 tsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1 tsp
- Blanching the muk briefly in warm water right before serving makes it pair even better with the hot broth.
Steps
Add all broth ingredients to cold water...
Add all broth ingredients and boil for 10 minutes.
For simple dishes like noodle soups or mukbap, the broth tastes best when made rich using a good variety of ingredients.
While the broth boils, prepare the toppings for the mukbap.
Finely chop the kimchi and season it with 1/2 tsp sugar and 1/2 tsp toasted sesame oil.
Tossing aged kimchi with sugar neutralizes its sourness.
Cut the muk into bite-sized strips, and finely julienne the cucumber and egg garnish.
Blanching the muk briefly in warm water right before serving makes it pair even better with the hot broth.
Place warm rice and the julienned muk in a bowl, pour over the broth, and top with the kimchi, julienned cucumber, egg garnish, and seaweed flakes to finish.
It is so simple.
Making mukbap is really no trouble at all.
Kimchi pairs wonderfully with dishes like banquet noodles or mukbap.
Serve with the sauce on the side and season the broth to your taste.
With the hot broth, you will find yourself slurping it down by the spoonful.
Even though it is simple, it is filling and satisfying.
Muk is low in calories and easy to digest, making it great for lighter eating as well.
Cast 64 is a collection of winter kimchi:
gimjang kimchi (napa cabbage kimchi), godeulppaegi kimchi, dongchimi, altari mu kimchi, scallion kimchi, radish kimchi, baek-kimchi, and dried radish kimchi.
Cast 65 is a collection of dishes transforming aged kimchi:
kimchi kalguksu, tofu kimchi jangtteok, kimchi jjigae, kimchi spaghetti, kimchi tonkatsu, kimchi mari noodles, stir-fried kimchi, and braised kimchi mackerel.
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Ppunwife's tips
- For simple dishes like noodle soups or mukbap, the broth tastes best when made rich using a good variety of ingredients.
- Tossing aged kimchi with sugar neutralizes its sourness.
- Blanching the muk briefly in warm water right before serving makes it pair even better with the hot broth.
FAQ
How do I tone down the sourness of aged kimchi?
Toss the chopped kimchi with half a teaspoon of sugar and half a teaspoon of toasted sesame oil to neutralize the sour taste.
Is there a way to serve the muk warmer and softer?
Briefly blanching the julienned muk in warm water right before placing it in the bowl helps it blend much better with the hot broth.
How do I adjust the seasoning?
Serve the sauce made with regular soy sauce, soup soy sauce, and gochugaru on the side, and mix it into the broth to suit your taste.
