Mackerel Dried Acorn Jelly Cold Soba (Godeungeo Mukmallaengi Naengsoba)

Steps

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

1. Soak the dried acorn jelly strips in warm water for about 5 hours, then boil in boiling water for 15 minutes and cool.
2. Cut the cabbage and carrot into thin strips and finely chop the thin green onion.
3. Put water (180 ml) and all the soba broth ingredients in a pot and boil.
4. Strain the boiled broth through a sieve and chill in the freezer to make the soba broth.
5. Grill the mackerel in a pan with olive oil, then add soba broth (5 g), mirin (5 g), yuja syrup (5 g), and water (30 ml) and simmer.
6. Put the soaked acorn jelly strips in a bowl and pour in the cold soba broth. Top with the simmered mackerel and prepared vegetables to finish.