Acorn Jelly Kimchi Salad (Dotori Muk Kimchi Muchim)
A Delightful Mix: Chewy Acorn Jelly with Spicy and Sweet Kimchi
Introducing Dotori Muk Kimchi Muchim, a simple yet impressive side dish. This recipe features chewy acorn jelly tossed with a savory, spicy, and slightly sweet kimchi seasoning. It’s perfect as a side for rice or even as a light appetizer. The contrast between the smooth acorn jelly and the crisp kimchi, enhanced by a flavorful dressing, creates a wonderfully satisfying texture. Try making this easy and quick dish at home!
Main Ingredients
- 1 pack Acorn Jelly (Dotori Muk, approx. 400g)
- 1 cup Kimchi (well-fermented, ripe kimchi)
Kimchi Seasoning
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup) or sugar
- 1 Tbsp Soy Sauce
- 2 sheets Roasted Seaweed (Gim)
- 1 handful Green Onion (finely chopped)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
Acorn Jelly Seasoning
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup) or sugar
- 1 Tbsp Soy Sauce
- 2 sheets Roasted Seaweed (Gim)
- 1 handful Green Onion (finely chopped)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
Acorn Jelly Seasoning
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently rinse the acorn jelly under running water and drain any excess moisture. Then, cut it into bite-sized pieces (about 2cm square). Be careful not to break the jelly as you cut it. Place the cut acorn jelly into a wide bowl.
Step 2
We’ll start by seasoning the acorn jelly lightly. This preliminary seasoning step helps the flavors penetrate the jelly, making it more delicious. Add 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds to the bowl with the acorn jelly. Gently toss to coat, being careful not to mash the jelly.
Step 3
Prepare the kimchi by removing any excess brine and finely chopping it (about 1 cup). Transfer the chopped kimchi to a separate bowl.
Step 4
Now, let’s make the kimchi seasoning. To the bowl with the chopped kimchi, add 0.5 Tbsp gochugaru, 1 Tbsp oligodang (or sugar), 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Add about one handful of finely chopped green onion. Crumble the 2 sheets of roasted seaweed into small pieces and add them to the bowl. The seaweed adds an extra layer of savory flavor.
Step 5
With your hands, gently mix and toss the kimchi and all the seasoning ingredients together until well combined. This is the key to a delicious dressing! It’s incredibly simple and quick to prepare. Since kimchi varies in taste, feel free to adjust the seasoning amounts to your preference.
Step 6
Finally, add the seasoned kimchi mixture to the bowl with the pre-seasoned acorn jelly. Gently toss everything together to combine. Alternatively, you can serve the acorn jelly and kimchi seasoning separately, topping the jelly with the kimchi mixture just before eating. Arrange the finished Dotori Muk Kimchi Muchim on a plate for a delightful culinary creation. Enjoy your meal!
