Chewy Acorn Jelly Salad (Dotori Muk Muchim)
A Refreshing Acorn Jelly Salad, Your New Favorite Side Dish
Enjoy a delicious acorn jelly salad made with acorn jelly, known for its health benefits, including helping to prevent high blood pressure. This dish features a delightful combination of crunchy vegetables and a sweet and spicy dressing, making it a perfect appetite-enhancer for any meal.
Main Ingredients- 1 pack Acorn Jelly (Dotori Muk, approx. 300-400g)
- 1/2 Onion (thinly sliced)
- 1/3 Cucumber (thinly sliced into half-moons)
- 1/3 Carrot (thinly sliced)
- 5-6 Lettuce leaves (torn into bite-sized pieces)
- 5-6 Perilla leaves (Sesame leaves, thinly sliced)
- 1/2 Red chili pepper (seeds removed, thinly sliced diagonally)
- 1/2 Green chili pepper (optional, seeds removed, thinly sliced diagonally)
- Small piece of the white part of a Green onion (finely chopped)
Sweet & Spicy Acorn Jelly Dressing- 5 Tbsp Soy Sauce (adjust if using soup soy sauce)
- 2 Tbsp Sugar (can be adjusted to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Plum Extract (for umami and shine)
- 1 Tbsp Minced Garlic (add more if you love garlic flavor)
- Pinch of Sesame Seeds (for garnish)
- 5 Tbsp Soy Sauce (adjust if using soup soy sauce)
- 2 Tbsp Sugar (can be adjusted to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Plum Extract (for umami and shine)
- 1 Tbsp Minced Garlic (add more if you love garlic flavor)
- Pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Let’s introduce you to a wonderfully chewy and refreshing acorn jelly salad (Dotori Muk Muchim). This dish is not only delicious but also packed with health benefits.
Step 2
First, prepare the acorn jelly. Using a special muk knife or a regular knife, cut the acorn jelly into bite-sized pieces, about 1cm thick and roughly 2-3cm square or in strips. Using a muk knife will give you cleaner cuts.
Step 3
Next, prepare your vegetables. Thinly slice the onion. Slice the cucumber and carrot thinly, either into half-moons or julienne strips. Wash the lettuce and perilla leaves, pat them dry, and then tear or cut them into easy-to-eat pieces. Thinly slice the red chili pepper and green onion to add color and aroma. (Feel free to add a green chili pepper for extra spice).
Step 4
Now, let’s make the flavorful dressing that will make this acorn jelly salad shine. In a bowl, combine 5 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of gochugaru, 2 tablespoons of sesame oil, 1 tablespoon of plum extract, and 1 tablespoon of minced garlic. Whisk everything together until the sugar is dissolved. Taste and adjust the sweetness or saltiness to your preference.
Step 5
In a large mixing bowl, add all the prepared vegetables: lettuce, perilla leaves, cucumber, carrot, onion, green onion, and red chili pepper. The colorful assortment of vegetables makes the dish visually appealing.
Step 6
Pour half of the prepared dressing (about 1/2) over the vegetables in the bowl. Gently toss the vegetables to coat them evenly with the dressing. Be careful not to mash the vegetables; mix them gently.
Step 7
Now it’s time to add the cut acorn jelly. Gently add the acorn jelly to the bowl, being careful not to break it. Add the remaining half of the dressing. Mix everything together gently so the jelly is coated with the dressing.
Step 8
Finally, put on a pair of disposable gloves and gently mix all the ingredients together until everything is well combined with the dressing. It’s important not to overmix, which can break the jelly. Sprinkle a generous amount of sesame seeds on top for an extra nutty flavor.
Step 9
Your delicious and chewy acorn jelly salad is now complete! Enjoy this delightful dish that perfectly balances the texture of the acorn jelly with the crispness of fresh vegetables. It’s a fantastic side dish, especially perfect when paired with a glass of makgeolli (Korean rice wine).