Warm Korean Acorn-Jelly Rice Bowls in Anchovy Broth (2 servings)

Wash hands and check the acorn-jelly package for storage and heating directions. Cut 400 g edible acorn jelly into about 1 cm strips and finely slice 20 g green onion.

Chop 120 g kimchi and toss with 10 mL perilla oil. Check whether the kimchi contains shrimp paste or fish sauce.

Bring 700 mL prepared anchovy stock to a full simmer. If using stock cubes, follow their dilution directions and check the saltiness.

Add sliced acorn jelly to the simmering broth and warm gently for 1–2 minutes until heated throughout without breaking it. Follow any longer heating instructions on the package.

Place 100 g cooked rice in each of two bowls. If using refrigerated rice, reheat thoroughly until steaming hot before serving.

Divide the warm jelly and broth between bowls of rice. Top with seasoned kimchi, 4 g torn roasted laver, 20 g green onion and 6 g sesame. Serve immediately and refrigerate leftovers promptly.