도토리묵밥 · Acorn-jelly soup

Acorn-jelly soup

도토리묵밥

What exactly is it?

Slender acorn-jelly pieces sit in broth with kimchi and laver, with rice alongside. Smooth jelly contrasts with crisp kimchi. Both chilled summer bowls and warm versions exist; mukbap does not automatically mean cold soup.

Main ingredients

Acorn jelly, rice, kimchi, laver, anchovy stock or radish-kimchi broth

Ordering and serving

Add separately served rice gradually. A spoon helps because the jelly breaks easily. Check whether the bowl is served hot or cold and whether the stock contains anchovies.

Origins and changes

It takes acorn starch set into jelly and combines it with broth and rice. Unlike a dressed platter of muk-muchim, the broth makes this a spoonable meal.

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Acorn jelly · 도토리묵Mung-bean jelly · 청포묵

Acorn-jelly soup

도토리묵밥

Main ingredients: Acorn jelly, rice, kimchi, laver, anchovy stock or radish-kimchi broth
Flavor and character: Slender acorn-jelly pieces sit in broth with kimchi and laver, with rice alongside. Smooth jelly contrasts with crisp kimchi. Both chilled summer bowls and warm versions exist; mukbap does not automatically mean cold soup.
How to eat it: Add separately served rice gradually. A spoon helps because the jelly breaks easily. Check whether the bowl is served hot or cold and whether the stock contains anchovies.

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Acorn jelly

도토리묵

Main ingredients: Acorn starch and water; optional soy dressing, vegetables and sesame oil
Flavor and character: Acorn starch is cooked with water and set into a smooth brown jelly. It is savory rather than a sweet gelatin dessert. Slices may come with soy dressing or be tossed with lettuce and cucumber, sometimes retaining a slight acorn bitterness.
How to eat it: The jelly itself is normally set with starch, not gelatin. Broth, kimchi and fish sauce used in the finished dish still need checking for a vegetarian meal.

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