Comforting Acorn Jelly Soup (Dotorimuk-guk, 도토리묵국) – A Light and Nourishing Korean Soup

If you’ve already mastered making homemade acorn jelly (Dotorimuk, 도토리묵), it’s time to take it to the next level with this acorn jelly soup—a warm, comforting dish that’s both nutritious and satisfying. This light yet flavorful soup pairs silky acorn jelly with a savory anchovy broth, topped with eggs, kimchi, and seaweed for an extra depth of flavor.

Acorn jelly soup is a fantastic way to enjoy Korean temple-style cuisine, which focuses on simple, natural ingredients. It’s easy to digest, packed with plant-based nutrients, and perfect for a light meal or as part of a larger Korean spread.

Equipment

• Pot
• Chopping board
• Cooking knife
• Frying pan
• Kitchen scissors

Ingredients

• acorn jelly (Dotorimuk, 도토리묵)
• green onion
• eggs
• fermented kimchi
• sesame oil
• sugar
• dried seaweed (gim, 김)
• anchovy broth – using anchovy tablets or dried anchovies
• salt

Instructions

1. Start by making a broth. If using anchovy tablets, dissolve one in 3 cups of water and bring to a boil. If using dried anchovies, remove their heads and guts, then simmer them in water for about 10–15 minutes before straining. This broth will serve as the base of your soup.
   
   
   
   
2. Carefully cut the acorn jelly into bite-sized rectangular pieces. Since acorn jelly is delicate, use a gentle touch to avoid breaking it.
   
   
   
   
3. Slice green onions into 0.5 cm pieces and soak them in a bowl of water for about 5 minutes. This helps remove some of their sharpness, making them milder in flavor.
   
   
   
   
4. Once the broth is ready, gently add the acorn jelly pieces into the pot. Be careful not to stir too much, as the jelly can break apart easily. Season the soup with salt to taste.
   
   
5. Make the Egg Topping. Heat a frying pan over medium heat and fry the eggs until cooked through. Let them cool slightly before slicing them into thin strips. Set aside.
   
   
   
   
   
   
   
   
6. Make Kimchi Topping. Place fermented kimchi in a bowl. Add sesame oil and sugar. Mix well and set aside.
   
   
   
   
7. Once the soup is boiling, turn off the heat and carefully ladle it into serving bowls. Top the soup by placing the sliced fried eggs on one side, followed by the seasoned kimchi on another. Sprinkle the chopped green onions over the top. Finally, take a sheet of dried seaweed and use kitchen scissors to cut it into thin strips directly over the bowl.
   
   

Tips

• Handle acorn jelly with care – Since it’s delicate, avoid stirring too much once it’s added to the broth.
• Adjust seasoning – Depending on your taste, you can add a bit of soy sauce or fish sauce for extra umami.
• Customize your toppings – Try adding tofu, mushrooms, or bean sprouts for extra texture and nutrition.