Making a lot of mukbap
Today, we are going to do a simple recipe for making mukbap that can be made easily with all-around broth. The memory of mukbap is a food that I have eaten since I was young, so I have an image of it as a healthy food with sincerity.
1 serving
Within 30 minutes
DanielSong
Ingredients
  • Acorn jello
    1/3piece
  • instant rice
    1bowl
  • Host
    50g
  • ripe kimchi
    50g
  • a young leaf vegetable
    10g
  • Kim
    1T
  • Broth
    500ml
  • Water
    1L
  • perilla oil
    1t
  • Salt
    1/3T
  • Soy sauce
    1/3T
  • Sesame
    1t
Cooking Steps
STEP 1/7
I'll cut it into 1.5cm squares and prepare it so that it's easy to eat.
STEP 2/7
Parboil the jelly slightly in boiling water. Through this process, you can enjoy the much softer texture of the jelly. Blanch for too long, as it may be too soft to melt, so blanch in boiling water for 40 seconds.
STEP 3/7
We will prepare young leaves that will add freshness by soaking them in cold water, and we will prepare old kimchi as garnish.
STEP 4/7
Stir-fry bean sprouts slightly in perilla oil and season lightly with salt. The crunchy texture will add more fun elements to the mukbap.
STEP 5/7
I will prepare a deep and light broth by seasoning it with soy sauce and salt.
STEP 6/7
I'm going to add a savory scent and grind the string to prepare a garnish.
STEP 7/7
Now, the last thing I need to do is put it in a bowl! Don't put too much rice, put the garnish and jaban laver you prepared with muk, sprinkle a little bit of ground sesame seeds, and pour enough broth to make mukbap.
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