Three-Color Jelly Cold Soup (Samsaek Muk Naengguk)

Photo: Korea Ministry of Food and Drug Safety

Three-Color Jelly Cold Soup (Samsaek Muk Naengguk)

Name: Three-Color Jelly Cold Soup (Samsaek Muk Naengguk)
Cuisine: South Korea
Ingredients: 50 g acorn jelly (dotorimuk) (50g); 50 g buckwheat jelly (memilmuk) (50g); 50 g mung bean jelly (cheongpomuk) (50g); 11 g mini cabbage (brussels sprouts) (11g); 5 g red onion (5g); 8 g onion (8g); 8 g cucumber (8g); 3 g radish (3g); 5 g carrot (5g); 8 g asparagus (8g); 8 g bell pepper (8g); 2 g red chili pepper (2g); 2 g green chili pepper (2g); 30 g egg (30g); 3 g wood ear mushrooms (3g); 5 g crown daisy (ssukgat) (5g); 5 g Broth: Korean radish (5g); 5 g dried kelp (dasima) (5g); 10 g dried anchovies (10g); 5 g green onion (5g); 5 g garlic (5g); 5 g ginger (5g); 5 g beef (5g); 300 g water (300g); 3 g Seasoning: miso (3g); 5 g ground perilla seeds (5g); 5 g sesame seeds (5g); 5 g black sesame seeds (5g)

삼색묵냉국

Soup & stew · Boiled

Soups & stewsCourse

121kcal · per serving

2/5Spice

No porkGluten-free

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Recipe

Three-Color Jelly Cold Soup (Samsaek Muk Naengguk)

🌶 Spicy 2/5No porkGluten-freeContains: egg, soy, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

acorn jelly (dotorimuk)도토리묵(50g)
50 g
buckwheat jelly (memilmuk)메밀묵(50g)
50 g
mung bean jelly (cheongpomuk)청포묵(50g)
50 g
mini cabbage (brussels sprouts)미니양배추(11g)
11 g
red onion적양파(5g)
5 g
onion양파(8g)
8 g
cucumber오이(8g)
8 g
radish래디시(3g)
3 g
carrot당근(5g)
5 g
asparagus아스파라거스(8g)
8 g
bell pepper파프리카(8g)
8 g
red chili pepper붉은 고추(2g)
2 g
green chili pepper풋고추(2g)
2 g
egg달걀(30g)
30 g
wood ear mushrooms목이버섯(3g)
3 g
crown daisy (ssukgat)쑥갓(5g)
5 g
Broth: Korean radish육수 무(5g)
5 g
dried kelp (dasima)다시마(5g)
5 g
dried anchovies멸치(10g)
↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
10 g
green onion대파(5g)
5 g
garlic마늘(5g)
5 g
ginger생강(5g)
5 g
beef쇠고기(5g)
5 g
water물(300g)
300 g
Seasoning: miso양념 미소된장(3g)
↔ No Seasoning: miso? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
3 g
ground perilla seeds들깻가루(5g)
5 g
sesame seeds참깨(5g)
5 g
black sesame seeds검은깨(5g)
5 g

Nutrition per serving

121kcal

5.77gCarbs

0.87gProtein

0.01gFat

659mgSodium

Steps

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

Steep the broth ingredients in cold water to make the broth.
Dissolve the miso in the broth and chill it.
Cut the jellies into bite-size pieces.
Halve the mini cabbages, julienne the red onion, onion, cucumber, radish, carrot, asparagus and bell pepper, and slice the chili peppers on the diagonal.
Fry the egg into an egg sheet (jidan) and julienne it, and soak the wood ear mushrooms in water.
Put the jellies in the broth, arrange the garnishes by color, and finish with the ground perilla seeds, sesame seeds and black sesame seeds on top.

💡 TipSteaming miso lowers its saltiness, so the miso is steamed once in a steamer with rising steam before use to reduce sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.