Serving 151020b
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Acorn Jelly Soup with Rice
Korea
  -   Dotorimuk-bap
Serves
Effort:
Sched:
DoAhead:  
4 soup  
***
40 min  
Prep
This soup is assembled into individual servings, so is not good for buffet service. The recipe will provide "single bowl meals" for 2 people, or soup courses for 4. It offers interestingly contrasting flavors and textures. In Korea this soup is also served cold, in which case cucumber strips may replace the egg strips (or you can have both).



8
5
12
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3/4
1
1/4
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1/4
1
a/r
a/r
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1
1
1/2
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oz
c
oz
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c
t
t
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c



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T
t
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Acorn Jelly (1)
Stock (2)
Rice, cooked
-- Kimchee Seasoning
Cabbage Kimchee (3)
Sugar
Toasted Sesame (4)
-- Garnishes
Nori (5)
Chili, fresh (6)
Egg Strips (7)
Toasted Sesame (4)
-- for Broth
Scallion
Soy Sauce (8)
Salt
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Prep   -   (30 min   50 min with Stock)
  1. Bring out any refrigerated ingredients to let them warm to room temperature as you work. Time your rice to be just finished at serving time so it goes into the bowls hot.
  2. Cut ACORN JELLY into sticks about 3/8 inch on a side and a length that will fit in your bowls.
  3. Chop KIMCHEE fairly small. Mix with Sugar and Toasted Sesame. Set aside to marinate.
  4. Make EGG STRIPS if not on hand.
  5. Cap and core CHILI. Cut into narrow strips.
  6. Crush or cut NORI into small fragments.
  7. Slice SCALLION thin crosswise, white and green.
Run   -   (10 min)
  1. Bring your Stock up to a simmer. Just before serving, stir in all for Broth items.
  2. Set out Bowls. You will use 1/2 of each of the following ingredients if using "One Bowl Meal" size bowls, or 1/4 of each if using "Soup Course" size bowls. Assemble in this order (leaving enough room for a good bit of stock). Please refer to Note-9 on arrangement:
        Rice
        Acorn Jelly sticks
        Kimchee mix
  3. Pour Hot Stock into the bowls as appropriate.
  4. Decorate with all Garnish items.
  5. Serve immediately.
NOTES:
  1. Acorn Jelly:   This popular ingredient is available in most Korean markets here in Los Angeles. It is often made by the market. For details see our Acorn Jelly page.
  2. Stock:   This can be our Mushroom Dashima Stock for a vegetarian, or either our Anchovy Stock or our Anchovy stock with Vegetables, or a similar stock.
  3. Kimchee:   This should be red Napa Cabbage Kimchee, the most common sort. For details see our Kimchee Page.
  4. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  5. Nori   [Gim (Korea)] This is paper like sheets of seaweed, much used as a wrapper or garnish in Japanese and Korean cuisine - available in just about any Asian market. For details see our Algae page.
  6. Chili, Fresh:   The pattern recipe calls for a "green chili", but our serranos are a lot hotter than Korean green chilis. I choose instead to use a red Fresno chili, which will not be too hot for my guests. For details see our Chilis page.
  7. Egg Strip Garnish:   This is a very popular garnish in Korea, and very easy to make. It is a thin, one egg omelet, cut into strips. Many recipes call for separate omelets from the yolk and white, but I never do that, as egg whites don't photograph at all well. For details see our recipe Egg Strip Garnish.
  8. Soy Sauce:   The Koreans have two kinds of soy sauce, regular (Gan-Jang), similar to Japanese, and Soy Sauce for Soup (Guk-Gan-Jang), which is saltier and lighter in color. Soy Sauce for Soup would be used for this recipe in Korea. Korean cooking maven Maangchi recommends Thai fish sauce to maintain the light color if you don't have Soy Sauce for Soup. A bit less regular Kikoman and a touch of salt could also work. For details see our Soy Sauce page.
  9. Serving:   When loading the bowls, please note: the Rice and Acorn Jelly sticks are put down evenly. The Kimchee is placed all off to one side. The Garnishes are similarly offset to other parts of the bowl, particularly the Nori. This provides very different taste sensations when spooning from different parts of the bowl.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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