질문하기
Cut the acorn jelly into bite-sized pieces.
Slice cucumber and chili pepper thinly.
Chop kimchi and seaweed into small pieces.
Mix vinegar, soy sauce, sugar, and salt in water to make cold soup base.
Arrange acorn jelly and vegetables in a bowl and pour the cold broth over.
Top with chopped kimchi and seaweed, then finish with a sprinkle of sesame seeds.
