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Muk Gye Rice (Muk Gye-bap, Jelly and Egg Rice)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Muk Gye Rice (Muk Gye-bap, Jelly and Egg Rice)

묵계밥

Rice · Boiled

RiceCourse
228kcal · per serving
Not spicySpice
No pork
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Recipe

Muk Gye Rice (Muk Gye-bap, Jelly and Egg Rice)

Not spicyNo porkContains: egg, gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • acorn jelly (dotorimuk)도토리묵
  • water chestnut jelly (olbanggae-muk)올방개묵
  • black sesame jelly (geomjeong-kkae muk), each검정깨묵 각각
    25 g
  • oat rice귀리밥
    150 g
  • egg계란
    55 g
  • soybean sprouts콩나물
    30 g
  • Broth: chicken breast국물 : 닭가슴살
    70 g
  • garlic마늘
    10 g
  • green onion대파
    10 g
  • onion양파
    15 g
  • flavored soy sauce (mat-ganjang)맛간장
    15 g
  • white pepper흰후추
    1 g
  • mushroom garlic salt버섯마늘소금
    2 g

Nutrition per serving

228kcal
43.7gCarbs
7gProtein
2.8gFat
82.3mgSodium

Steps

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

  1. Make a broth with the chicken breast.
  2. Tear the chicken breast into bite-size pieces and season with white pepper and mushroom garlic salt.
  3. Remove the heads of the soybean sprouts and blanch them.
  4. Fry the egg as separate white and yolk sheets (hwangbaek jidan) and julienne them.
  5. Cut the 3 kinds of jelly into bite-size pieces.
  6. Put rice in a bowl, top with the soybean sprouts and the 3 kinds of jelly, and finish with the egg garnish.
💡 TipA savory, tasty broth is made with mushroom garlic salt made from natural ingredients to reduce sodium, and homemade flavored soy sauce boosts savory depth, reducing sodium.

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.

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