RICE WITH CHEONGPOMUK
— 12/04/20
Rice with soft muk (jellied food) served in broth and ripe kimchi
Cooking Master's Secret
- Memilmuk (buckwheat jelly) or acorn muk instead of cheongpomuk.
- Prepare the broth hot or cold according to your preference.
- Rice does not have to be soaked in the broth
and it can be served as a soup.
/Main Ingredients/
1/2 Cheongpomuk (200g)
1 bowl of rice
/Side Ingredients/
50g kimchi
30g cucumber
1 stalk of green onion
Dry seaweed (crushed)
/Seasonings/
Kimchi Seasonings
Sesame oil
Sesame salt
Broth
1 broth bag (2 cups of cooked broth)
3 cups of water
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon soy sauce
Salt
How to Cook
1. Put a broth bag in a pot, pour lukewarm water, and soak out while preparing ingredients.
2. Prepare the muk in 5~6cm of length, cut thinly into the thickness of a wood chopstick (If the muk is hardened, lightly blanch it in hot water).
3. Chop cucumber finely and chop green onions. Chop the kimchi and mix it with sesame oil and sesame salt.
4. Add soy sauce, salt, sugar, and vinegar to
the broth to boil for a while and remove the broth bag.
5. Put rice in a bowl, put muk, cucumber, and kimchi, and pour the prepared broth. Add the green onion and dry seaweed on top.
Quick and Easy Cooking for Home Meal 구입처
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