Soup & Stew
Three-color Jelly Cold Soup
μΌμ묡λκ΅
Three-color Jelly Cold Soup is a traditional Korean Soup & Stew dish featuring Acorn Jelly (Muk), Brussels Sprouts, Onion, Cucumber. Difficulty: Hard. Ready in about 40 minutes. Tip: doenjang steam and doenjang steam sodium
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π₯ Watch Cooking Videos
βΆSearch βThree-color Jelly Cold Soupβ on YouTubeFind cooking videos, tutorials, and tipsβπ₯ Ingredients
Acorn Jelly (Muk)
Brussels Sprouts
Onion
Cucumber
Radish
Carrot
Asparagus
Bell Pepper
Chili Pepper
Egg
Wood Ear Mushroom
Crown Daisy (Ssukgat)
Korean Radish
Kelp (Dashima)
Anchovy
Green Onion (Scallion)
Garlic
Ginger
Beef
Miso Paste
Perilla Seed Powder
Sesame Seeds
Black Sesame
Doenjang
Oyster Mushroom
Dashida (Seasoning Powder)
Napa Cabbage
Buckwheat
Broth
Beer
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π Step-by-Step Instructions
1
Prepare all ingredients. Acorn Jelly (Muk), Brussels Sprouts, Onion should be washed and cut into bite-sized pieces.
2
In a pot, add water or broth as the base. Add the aromatics such as Onion and Green Onion (Scallion).
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3
Add the main ingredients: Acorn Jelly (Muk), Brussels Sprouts, Onion, Cucumber. Bring to a boil over medium-high heat.
4
Reduce heat to medium-low and simmer for about 30 minutes until all ingredients are tender.
5
Season to taste with salt and pepper. Garnish and serve hot.
