Warm Dotorimuk Sabal (Cold Acorn Jelly Soup) with Broth
A bowl of dotorimuk sabal featuring springy acorn jelly and aged sour kimchi served in a rich, warm 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 one-bowl dish pairs acorn jelly and seasoned aged sour kimchi with a deeply brewed, warm anchovy broth. Sliced thickly for easy scooping with a spoon, it can also be enjoyed as a hearty mukbap by adding rice.
- Servings
- 3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Acorn jelly (dotorimuk)500 g
- Aged sour kimchi1 bowl
- Cucumber1/2
- Seasoned dried seaweed sheets
- Ground toasted sesame seeds
- Toasted sesame oil
- Anchovy broth (or 3 broth tablets + 6 cups water)6 cups
- Soup soy sauce (guk-ganjang) (or tuna extract sauce (chamchi-aek) or fish sauce)1 tbsp
- Packaged store-bought acorn jelly should be blanched in boiling water for 2 to 3 minutes to make it soft and springy.
- If you want a heartier meal, warm up some rice to serve with it.
Steps
Prepare the ingredients
The ingredients for dotorimuk sabal are 1 block of acorn jelly, aged sour kimchi, cucumber, and seasoned dried seaweed sheets.
If you want a heartier meal, warm up some rice to serve with it.
Cut the ingredients
Julienne the aged sour kimchi, and because the sourness is strong, mix in 1/2 tbsp sugar and 1 tbsp toasted sesame oil to neutralize the acidity.
Thinly julienne the cucumber, and crush the seasoned dried seaweed sheets finely in a plastic bag.
Cut the acorn jelly into slightly thick strips so it is easy to eat with a spoon.
Pouring hot water over the jelly right before placing it in the bowl lets you enjoy it warm.
Packaged store-bought acorn jelly should be blanched in boiling water for 2 to 3 minutes to make it soft and springy.
Make the anchovy broth
Add 3 broth tablets and 1 tbsp soup soy sauce to 6 cups of water to season lightly, and bring it to a rolling boil.
Since aged sour kimchi and seasoned dried seaweed sheets will be added, keep the broth seasoning on the mild side.
Assemble the dotorimuk sabal
Place two or three spoonfuls of rice in the bowl first, then add the acorn jelly and pour in the anchovy broth.
Top with the kimchi, cucumber, seasoned dried seaweed sheets, a generous sprinkle of ground toasted sesame seeds, and finish with a slight drizzle of toasted sesame oil.
Finish
Dotorimuk sabal is complete.
Since rice is added as well, is it mukbap?
Ppunwife's tips
- Pouring hot water over the jelly right before placing it in the bowl lets you enjoy it warm.
- Since aged sour kimchi and seasoned dried seaweed sheets will be added, keep the broth seasoning on the mild side.
FAQ
How do you prepare store-bought acorn jelly when it is firm?
Blanch packaged store-bought acorn jelly in boiling water for about 2 to 3 minutes, and it will become soft and springy.
How do you adjust the kimchi if the sourness is too strong?
Tossing the julienned aged sour kimchi with half a tablespoon of sugar and one tablespoon of toasted sesame oil gently neutralizes the acidity.
Is there anything to keep in mind when seasoning the broth?
Because the topping of aged sour kimchi and seasoned dried seaweed sheets adds saltiness, it is best to season the anchovy broth a bit mildly.
Can I use another seasoning instead of soup soy sauce?
Besides soup soy sauce, you can season the broth using an equal amount of tuna extract sauce or fish sauce.
