Chewy Acorn Jelly Salad (Dotori Muk Muchim)
Acorn Jelly Salad Recipe | Refreshing and Tangy Summer Dish
As the summer heat intensifies, nothing beats a refreshing and tangy salad! Today, we’re sharing a delicious Acorn Jelly Salad recipe that’s perfect for warm weather. This dish features chewy acorn jelly (dotori muk) combined with crisp vegetables like cucumber, onion, and carrot, all tossed in a vibrant, zesty dressing. Adding plum extract to the dressing enhances its depth of flavor, while perilla leaves contribute a wonderful aroma. If your acorn jelly has been refrigerated, a quick blanching step before serving will revive its wonderfully firm and chewy texture and prevent it from breaking. The blanching time may vary depending on the thickness of the jelly. Let’s get started on this delightful summer treat!
Main Ingredients- 300g Acorn Jelly (1 block)
- 1/4 Cucumber
- 1/4 Onion
- Small piece of Carrot
- 5 Perilla Leaves (Shiso)
- 2 Lettuce Leaves
Cooking Instructions
Step 1
Prepare one block (300g) of acorn jelly. Slice the jelly into bite-sized pieces of moderate thickness. Some people find that using a wavy knife adds a special touch to the presentation!
Step 2
In a pot, add enough water to cover the acorn jelly. Once the water comes to a rolling boil, add the sliced acorn jelly and boil for exactly 3 minutes. Blanching the jelly helps to soften it if it has become firm from refrigeration, restoring its pleasant texture and preventing it from breaking when mixed.
Step 3
After blanching, drain the acorn jelly in a colander. Briefly rinse it under cold running water, drain well, and let it cool completely.
Step 4
Peel and thinly julienne the 1/4 onion.
Step 5
Peel and thinly julienne a small piece of carrot.
Step 6
Wash the 5 perilla leaves, remove the stems, and chop them into bite-sized pieces. Wash the 2 lettuce leaves and tear them into similar sizes. Feel free to adjust the types and amounts of vegetables according to your preference.
Step 7
Wash the 1/4 cucumber and trim the ends. You can slice it diagonally or thinly. Avoid making the slices too thick for a better texture. Using a wavy knife here can also make them look appealing.
Step 8
In a large bowl, combine all the prepared vegetables (cucumber, onion, carrot, perilla leaves, lettuce). Add all the dressing ingredients (3 Tbsp soy sauce, 2 Tbsp vinegar, 1/2 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp plum extract, 1/2 Tbsp minced garlic) and gently toss to coat the vegetables evenly with the dressing.
Step 9
Finally, add the cooled, blanched acorn jelly to the bowl with the dressed vegetables. Drizzle in 1 Tbsp sesame oil and sprinkle with a pinch of sesame seeds. Gently mix everything together, being careful not to break the jelly, until well combined. Your delicious Acorn Jelly Salad is now ready to be enjoyed!
