Acorn Jelly in Cold Soy Milk Soup (Dotori-muk Kongguk)

Photo: Korea Ministry of Food and Drug Safety

Acorn Jelly in Cold Soy Milk Soup (Dotori-muk Kongguk)

Name: Acorn Jelly in Cold Soy Milk Soup (Dotori-muk Kongguk)
Cuisine: South Korea
Ingredients: 10 g konjac; 20 g seoritae (black soybeans with green interior); 2 g garlic; 5 g garlic scapes; 5 g paprika; 2.2 g sugar; 20 g water; 1.5 g cheongju (Korean rice wine); 0.1 g salt

도토리묵 콩국

Soup & stew

Soups & stewsCourse

61kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Acorn Jelly in Cold Soy Milk Soup (Dotori-muk Kongguk)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

konjac곤약
10 g
seoritae (black soybeans with green interior)서리태
20 g
garlic마늘
2 g
garlic scapes마늘쫑
5 g
paprika파프리카
5 g
sugar설탕
2.2 g
water물
20 g
cheongju (Korean rice wine)청주
1.5 g
salt소금
0.1 g

Nutrition per serving

61kcal

7.4gCarbs

3.9gProtein

2.2gFat

258mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the soybeans in water for over 6 hours.
Boil the soaked beans for about 20 to 25 minutes, then remove the skins.
Add sesame seeds and water to the skinned boiled beans, grind finely, and strain through a sieve.
Cut the acorn jelly into thick 7cm-long strips.
Slice the cucumber diagonally.
Place the jelly in a bowl, pour in the prepared soy milk broth, and serve with the julienned cucumber.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.