AI-generated imageGyeongsang-Style Umu Jelly in Chilled Soy Broth (2 servings)
A regional Korean cold dish of strips of agar jelly in ready-to-eat cooked soybean broth, distinct from noodle kongguksu or radish-water umu soup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use refrigerated commercially cooked soybean broth and ready-to-eat agar jelly. Check expiry and storage instructions and keep chilled.
- 02
Rinse the jelly if the pack directs, cut into strips about 5 mm wide, and drain.
- 03
Wash cucumber under running water and finely julienne into 3–4 cm lengths.
- 04
Divide the jelly between two chilled bowls and pour 300 mL of broth into each.
- 05
Top with cucumber and sesame, season very lightly with salt if desired, and serve immediately. Do not leave at room temperature.
Helpful source links
Before you cook
Use only commercially fully cooked, ready-to-eat soy broth; do not consume uncooked blended soybeans. Check soy and sesame allergens, keep chilled, and follow opened-pack storage guidance.
Allergens: 대두(콩국물), 참깨(고명)
Image & source credits
AI-generated image.