[Dotori: acorn, Muk: jelly, Bap: rice]

I always stop by this small restaurant near my mother’s art studio in Gonjiam, 1 hour away from Seoul. This restaurant called “Waehalmunijip (외할머니집),” which translates to maternal grandmother, was the first place I tried Dotorimuk-bap (도토리묵밥). This simple light yet delicious one-pot meal has become one of my favorite dishes since then. I usually use only half of a dotorimuk package for the dotorimuk-moochim (도토리묵무침, acorn jelly salad) and use the rest to make dotorimuk-bap the following day. You can serve it warm or cold depending on your preference. I usually like it warm but it is refreshing served cold during the summer. Additionally, you can use any toppings or garnishes you like. I have put down some suggestions below.

Related recipes: Dotori-muk Moochim (도토리묵무침): Acorn Jelly Salad

Ingredients (serves 2):

• 1/2 package or 1/2 pound (about 225g) of dotorimuk (도토리묵, acorn jelly)
• 4-5 cups of myulchi broth (멸치육수) or mushroom dashima broth (버섯다시마물)
• 1 tablespoon of guk-ganjang (국간장, Korean soy sauce)
• Salt
• 1 scallion, thinly sliced
• 2 servings cooked rice
• 1 cucumber, julienned – optional, use if served cold
• A few slices of dalgyaljidan (달걀지단), which is thinly sliced egg omelet – optional \
• 1 green chili, thinly sliced – optional
• 3/4 cup of kimchi
• 4 tablespoons of crushed gim (김, roasted seaweed or laver)
• Toasted sesame seeds, for garnish

Kimchi seasoning:

• 1/2 tablespoon of sugar or agave syrup
• 1/2 tablespoon of sesame oil
• A pinch of toasted sesame seeds

1. Make the soup base by using myulchi broth (멸치육수) or mushroom dashima broth (버섯다시마물). Season with a tablespoon of gukganjang (국간장, Korean soy sauce) and salt. Add the scallions at the end. Keep warm or chill the broth in the refrigerator if serving cold.
2. In the meantime, cut the dotorimuk (도토리묵) into thin long pieces as below.
3. Marinate the kimchi with the kimchi seasoning and set it aside.
4. Prepare the toppings, whichever you decide to use. I like to use thinly sliced egg omelet slices called dalgyaljidan (달걀지단) in Korean when I serve the dish warm. When served cold, thinly julienned cucumber is a great option.
5. Place a serving of cooked rice each in two large bowls.
6. Place half of the dotorimuk on top of the rice. Place the seasoned kimchi as well. Repeat this in the second bowl.
7. Garnish with egg slices, cucumber, gim (김) and/or green chilis.
8. Finish with a sprinkle of toasted sesame seeds.