A Warm Bowl of Dotorimuk Bap (Acorn Jelly Soup with Rice)
A one-bowl meal of cooked rice, seasoned aged sour kimchi, and julienned acorn jelly served in a rich 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 →
A simple mukbap featuring warm, savory anchovy broth topped with tangily seasoned aged sour kimchi and rice. Since both the kimchi and seasoned dried seaweed sheets already have salt, keep the broth slightly on the mild side for a well-balanced flavor. Add egg garnish or fresh vegetables to taste for an even heartier meal.
- Servings
- 2 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Acorn jelly (dotorimuk)400 g
- Aged sour kimchi1 bowl
- Seasoned dried seaweed sheets1 pack
- Anchovy broth4 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Cooked rice1
- Ground toasted sesame seeds1 tbsp
Kimchi seasoning
- Sugar1/2 tsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Aged sour kimchi pairs so well with mukbap that you may want to prepare even more than the suggested amount.
- As long as you have anchovy broth ready, this dotorimuk bap is a one-bowl meal that takes less than 5 minutes.
Steps
Boil dried anchovies and dried kelp (dasima) for at least 30 minutes to make a rich anchovy broth.
For 2 servings, season 4 cups of anchovy broth with 1 tbsp of soup soy sauce (guk-ganjang), keeping it slightly under-salted.
Because the kimchi and seasoned dried seaweed sheets are already salty, seasoning the broth to full saltiness will make the finished dish taste too salty.
Cut the acorn jelly (dotorimuk) into strips of bite-sized length and thickness.
Finely chop the aged sour kimchi, add sugar, gochugaru (Korean chili flakes), and toasted sesame oil, and mix gently by hand.
If your kimchi is very sour, increase the amount of sugar when seasoning it.
Place the seasoned dried seaweed sheets in a plastic bag and crush them into seaweed flakes.
Place the warmed acorn jelly and cooked rice into bowls, pour in the broth, and top with the kimchi, seaweed flakes, and ground toasted sesame seeds to finish.
Ppunwife's tips
- Because the kimchi and seasoned dried seaweed sheets are already salty, seasoning the broth to full saltiness will make the finished dish taste too salty.
- If your kimchi is very sour, increase the amount of sugar when seasoning it.
- Adding your favorite vegetables or egg garnish makes this a truly complete one-bowl meal.
FAQ
Why should the anchovy broth be seasoned slightly on the mild side?
The aged sour kimchi and seasoned dried seaweed sheets added as toppings already contain salt, so if the broth is seasoned to full taste, the completed dish may end up too salty.
How should I season the aged sour kimchi if it is extremely sour?
If the acidity of the kimchi is strong, simply increase the amount of sugar added to the seasoning when mixing.
Is there an easy way to make seaweed flakes from seasoned dried seaweed sheets?
Put the seasoned dried seaweed sheets into a plastic bag and crush them with your hands for a clean, effortless way to make seaweed flakes.
What additional toppings go well besides the basic ingredients?
Depending on your preference, adding fresh vegetables or sliced egg garnish will make the dish even heartier and more complete.
