Photograph of the finished Mukbap

Korea · Cơm chan thạch Mukbap

Mukbap

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Acorn starch Acorn starch 5.6 oz
  • Photograph of Steamed rice Steamed rice 4 bowls
  • Photograph of Kimchi Kimchi 7.1 oz
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Dried anchovies Dried anchovies 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Spring onion Spring onion 2.1 oz

Method

  1. 1 Cook the acorn flour into a jelly, let it cool, and cut it into bars.
  2. 2 Simmer dried anchovies to make broth, season with soy sauce, and let it cool completely.
  3. 3 Chop the kimchi that has been drained of excess water into small pieces.
  4. 4 Put the leftover rice in a bowl, then arrange the jelly and kimchi on top.
  5. 5 Pour cool broth over the jelly, sprinkle with shredded seaweed and green onions, and eat immediately while it's still cool.
Start cooking