Ever wondered what acorns taste like? Or better yet, acorn jelly?

Mukbap is a dish where acorn jelly takes center stage, showcasing its unique texture and flavor.

Acorn jelly has a slightly bitter, otherwise mild taste, which pairs perfectly with kimchi, cucumber and dried seaweed in a savory anchovy broth, creating a balanced and irresistible flavor combination. Traditionally served cold in the summer and hot in the winter, mukbap is versatile, with the smooth, slippery jelly complementing both warm and chilled soups beautifully.

Despite the name “bap,” which means rice, mukbap does not include rice. Instead, the acorn jelly takes the place of the rice, making it the main component of the dish.

In the 1970s, acorn jelly was seen as a humble food. Fast forward to today, and it’s celebrated for being low in calories, making it a go-to for those looking to eat healthier.

(Mukbap, acorn jelly rice soup, Korean acorn jelly with rice, savory muk and rice soup)