AI-generated imageCold Korean Buckwheat Jelly and Kimchi Mukguksu (2 Servings)
A Korean cold jelly-noodle soup with strips of ready-to-eat buckwheat jelly, kimchi, cucumber and roasted seaweed in chilled dongchimi broth. Unlike hot taepyeongcho or dressed jelly salad, it is served cold.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check that the jelly is labeled ready-to-eat and within its use-by date. Check the broth storage and allergen label; refrigerate it in advance.
- 02
Wash and julienne the cucumber. Cut kimchi into short pieces and shred the seaweed.
- 03
Cut 400 g jelly into strips about 6–8 cm long and 1 cm thick. Divide 200 g into each bowl. If the product requires heating, follow its package directions.
- 04
Add 40 g kimchi and 40 g cucumber to each bowl and pour in 300 ml chilled dongchimi broth.
- 05
Divide the seaweed and sesame seeds between both bowls. For extra tang, divide the optional 1 tsp vinegar between them, adding gradually.
- 06
Serve at once. If prepping ahead, refrigerate the jelly, toppings and broth separately at 4°C/40°F or below and combine just before eating.
Helpful source links
Before you cook
Contains buckwheat and sesame. Check kimchi/broth labels for soy, wheat, fish and shrimp. Only use jelly cold if labeled ready-to-eat. Wash the cucumber; serve promptly and refrigerate perishables within 2 hours at 4°C/40°F or below.
Allergens: 메밀, 참깨, 김치·시판 육수의 대두·밀·어류·새우 등 표시 알레르겐 확인
Image & source credits
AI-generated image.
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