Original Quick Kimchi Muk-sabal Cooking Video
The original cooking-video link is provided by the verified Recipio recipe page. This version uses less soy and chili.
Official cooking video · 쉽게쿡쿡 · YOUTUBECold Kimchi Acorn-Jelly Muk-sabal (1 Serving)
Cold muk-sabal layers blanched acorn jelly with kimchi and chilled Korean noodle broth. Unlike warm mukbap, this version is tangy and cold; soy sauce and chili are reduced from the source for a milder home serving.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Cut prepared acorn jelly into narrow bite-sized strips. Blanch in boiling water for about 1–2 minutes, rinse in clean cold water and drain.
- 02
Finely chop 2 tbsp kimchi, slice scallion and optional chili, and keep the packaged broth refrigerated.
- 03
Combine soy sauce, gochugaru, garlic, perilla oil and vinegar; gently toss with the jelly without breaking it.
- 04
Pour 300 mL chilled broth around the edges, add ice and top with kimchi, scallion, optional gim and chili, and sesame seeds. Serve immediately.
Before you cook
Keep packaged jelly, broth and kimchi refrigerated as labeled; use clean utensils. Serve chilled promptly and avoid extended room-temperature holding. Check soy/wheat, sesame and possible fish/shrimp in packaged ingredients.
Allergens: 간장(대두·제품에 따라 밀) / Soy sauce (soy, sometimes wheat) / しょうゆ（大豆、製品によって小麦）, 통깨(참깨) / Sesame seeds / ごま, 냉면 육수·김치에는 제품에 따라 생선·새우·밀·대두 성분이 있을 수 있음 / Check packaged broth and kimchi for fish, shrimp, wheat or soy / 市販スープとキムチの魚・えび・小麦・大豆表示を確認
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
