Chewy Acorn Jelly Salad (Dotori Muk Muchim)
Delicious and Refreshing Acorn Jelly Salad Recipe: Perfect for Appetizers or a Side Dish!
As the weather gets warmer, my appetite sometimes dwindles, leading me to consider simple meals like mukbap. However, today I decided to make a vibrant Acorn Jelly Salad with fresh vegetables instead! The delightful texture of the chewy acorn jelly combined with crisp vegetables is incredibly satisfying. Each spoonful, packed with both jelly and greens, offers a wonderfully refreshing taste. This dish is perfect for a light meal or as an accompaniment to drinks, providing a delightful balance of textures and flavors. Enjoy this simple yet delicious Acorn Jelly Salad!
Main Ingredients- 1 pack Acorn Jelly (Dotori Muk, approx. 300-400g)
- 1/2 Onion
- 1/2 Cucumber
- 1/4 Carrot
- 1 handful Lettuce
- 1 handful Chicory
- 5-10 Perilla Leaves (Kkaennip)
- 1/3 Scallion (Green Onion)
Acorn Jelly Salad Dressing- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 3 Tbsp Soy Sauce (Jin Ganjang)
- 1/2 Tbsp Fish Sauce (Anchovy or Pollack Roe flavor)
- 1 Tbsp Plum Extract (Maesil Cheong) for a subtle sweetness
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 3 Tbsp Soy Sauce (Jin Ganjang)
- 1/2 Tbsp Fish Sauce (Anchovy or Pollack Roe flavor)
- 1 Tbsp Plum Extract (Maesil Cheong) for a subtle sweetness
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the half onion and soak it in cold water for a few minutes to reduce its sharp flavor; then, drain well. Slice the cucumber and carrot into similar thin strips. Stack the perilla leaves, roll them up, and thinly slice them into ribbons. Tear or chop the lettuce and chicory into bite-sized pieces. Finely chop the scallion. (Optional: Add bean sprouts for extra crunch.)
Step 2
Cut the acorn jelly into strips about 0.8 cm thick. Bring a pot of water to a boil and blanch the acorn jelly for about 2 minutes. Blanching makes the jelly softer and gives it a nice sheen. (Adjust blanching time based on the thickness of your jelly.) Once blanched, drain the jelly in a colander and let it cool down. Avoid mixing while it’s still hot, as this can cook the vegetables.
Step 3
The secret to a delicious acorn jelly salad is the dressing! In a bowl, combine 1 Tbsp gochugaru, 1/2 Tbsp sugar, 3 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1 Tbsp plum extract, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Mix everything thoroughly to create a flavorful dressing. Making the dressing in advance allows the flavors to meld beautifully.
Step 4
Place all the prepared vegetables (onion, cucumber, carrot, perilla leaves, lettuce, chicory, scallion) into a large mixing bowl. Pour the prepared dressing evenly over the vegetables. Gently toss the vegetables to coat them with the dressing. Be careful not to mix too vigorously, as this can mash the vegetables.
Step 5
Add the cooled acorn jelly to the bowl with the dressed vegetables. Using a lifting motion from the bottom of the bowl, gently combine the jelly with the vegetables to ensure it’s evenly coated without breaking. This creates a wonderfully chewy and delicious acorn jelly salad! For the best taste experience, scoop up both the fresh vegetables and the acorn jelly together with your spoon, rather than eating them separately. Enjoy this delightful dish as a satisfying meal or a fantastic appetizer!