Korean Acorn jelly seafood cold soup





******Acorn jelly

Acorn flour 1cup

Water 5cups

Salt 1/2Tbs

Sesame oil 1Tbs


*******Soy sauce

Soy sauce 1cup

Homade soy sauce1/2cup

Spring onion 1bunch

Brown onion 1

RIce syrup 2Tbs

Plum enzyme 3/4cup

Chilli pepper & Fresh chilli 1Tbs

Minced garlic 4Tbs

Sesame oil 3Tbs

Sesame seeds 3Tbs


*****Kelp broth

Water 1L

Dried Anchovies 1handfull

Dried Prawn 1handfull

Dried kelp 1handfull


*****Make the stock

1. Combine the water, dried anchovies, dried prawn and kelp in a large saucepan, and cook over medium-high heat for 30minutes

2. Turn off the heat and strain


*********Acorn jelly seafood cold soup

1. Put the pudding in boiling water and slightly boil.

2. Chop well-fermented kimchi finely and mix with perilla oil

3. Slice cucumbers

4.Slice the pudding thinly like noodles. Put all the prepared ingredients on top. Pour soup over it.

***You can enjoy with the sauce as you like. I recommend enjoying it with pine nuts and seaweed sprinkled on top of it





We made a dish today that goes well with hot Melbourne summer days. Thanks for watching.


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