[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
- 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)
- 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
- 1/2 tablespoon of sugar or agave syrup
- 1/2 tablespoon of sesame oil
- A pinch of toasted sesame seeds
- 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.
- In the meantime, cut the dotorimuk (도토리묵) into thin long pieces as below.
- Marinate the kimchi with the kimchi seasoning and set it aside.
- 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.
- Place a serving of cooked rice each in two large bowls.
- Place half of the dotorimuk on top of the rice. Place the seasoned kimchi as well. Repeat this in the second bowl.
- Garnish with egg slices, cucumber, gim (김) and/or green chilis.
- Finish with a sprinkle of toasted sesame seeds.
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Can’t wait to try it…..this weekend! Thanks for the recipe V!