Acorn Jelly Salad (Muk Soba)
Tangy and Sweet ‘Acorn Jelly Salad’: A One-Pan Recipe!
Here’s a refreshing, sweet, and tangy acorn jelly salad recipe perfect for boosting your appetite in spring!
Acorn Jelly Salad Ingredients
- 2 blocks Acorn Jelly (Dotori Muk)
- 20 Lettuce leaves
- 2 packs Bean Sprouts/Microgreens
- 1 Cucumber
- 1 Carrot
- 1/2 head Kimchi (well-fermented)
- A pinch of Seaweed Flakes (Gim)
- 1.5L Pre-made Broth (Anchovy or Kelp-based)
Cooking Instructions
Step 1
Let’s make a delicious, tangy, and sweet acorn jelly salad! First, here are the ingredients. This salad has more vegetables than jelly, adding a wonderful crisp texture! Let’s start with preparing the vegetables.
Step 2
Wash the carrot thoroughly, peel it, and then julienne it into pieces similar in size to the acorn jelly, or slightly smaller. Cutting them not too thin will give a better bite.
Step 3
Wash the cucumber well under running water, remove the seeds, and then julienne it into crisp strips, matching the size of the acorn jelly, similar to the carrot.
Step 4
Wash the fresh lettuce leaves thoroughly, pat them dry, and then tear or roughly chop them into bite-sized pieces (about 3-4 cm). If you chop them too finely, you might lose some of the satisfying chew.
Step 5
For added crispness and freshness, lightly rinse the microgreens and bean sprouts under running water and shake off excess moisture. Using pre-packaged greens makes this step quick.
Step 6
Rinse the acorn jelly, the star of the dish, lightly under running water to remove any dust. Then, cut it into bite-sized pieces, about 1.5cm x 1.5cm. Pieces about the size of your fingertip joint are ideal for easy eating.
Step 7
Prepare about 1.5L of pre-made broth (anchovy or kelp-based), which will define the flavor of your salad’s soup. Using store-bought broth saves time compared to making your own from scratch.
Step 8
In a large bowl, combine the chilled broth with the cut acorn jelly, julienned carrots, cucumbers, roughly chopped lettuce, sprouts, and finely chopped or minced well-fermented kimchi. The kimchi adds a lovely sourness that balances the broth.
Step 9
Finally, serve the acorn jelly salad in bowls and sprinkle generously with seaweed flakes for a nutty aroma. The combination of the cool broth, chewy acorn jelly, and crisp vegetables is simply delightful. Enjoy your meal!
