Chewy Acorn Jelly Salad (Dotori Muk Muchim)
Easy Acorn Jelly Recipe, Acorn Jelly Dish, Acorn Jelly Dressing, Refreshing Summer Salad
Experience the perfect harmony of chewy acorn jelly and crisp vegetables in this delightful salad! This Dotori Muk Muchim recipe is designed to awaken your appetite on days when you feel uninspired to eat. It features a vibrant mix of fresh vegetables, enhancing both texture and nutritional value, all brought together with a simple yet flavorful dressing that anyone can easily make. It’s a fantastic side dish for any meal, and an absolute treat when paired with a cold glass of makgeolli. A quintessential summer delight!
Main Ingredients
- 1 block Acorn Jelly (Dotori Muk, approx. 300g)
- 5-6 large Lettuce leaves
- 5-6 large Perilla leaves (깻잎)
- 1/2 Cucumber
- 1/4 Carrot
- 1/2 Onion
- 2 Korean Cucumbers (오이고추) or 1 Cheongyang pepper
Spicy & Sweet Dressing
- 3.5 Tbsp Soy Sauce (for soup/flavor)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce (or Fish Sauce)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 3.5 Tbsp Soy Sauce (for soup/flavor)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce (or Fish Sauce)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the vegetables for the acorn jelly salad. Feel free to use whatever vegetables you have on hand or adjust according to your preference. Thinly slice half an onion. Cut the half cucumber into halves lengthwise, then slice them thinly on an angle. Slice the quarter carrot into thin, half-moon shapes. If you enjoy a spicy kick, finely chop the two Korean cucumbers or one Cheongyang pepper.
Step 2
Next, prepare the fresh lettuce and perilla leaves. Tear or roughly chop about 5-6 leaves of each into bite-sized pieces. Perilla leaves add a wonderful aroma and depth of flavor to the dish.
Step 3
Cut the block of acorn jelly into bite-sized pieces, typically about 1-1.5 cm thick for the best texture. While a special muk knife can make it look more professional, a regular knife works perfectly well. If your acorn jelly seems a bit too firm or stiff, briefly immerse it in hot water for 1-2 minutes to soften it before slicing and mixing.
Step 4
Now, let’s make the delicious dressing. In a bowl, combine 3.5 tablespoons of soy sauce, 2 tablespoons of gochugaru, 1 tablespoon of soup soy sauce (or fish sauce), 0.5 tablespoon of minced garlic, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Mix everything thoroughly. You can adjust the amount of sugar based on your sweetness preference. The toasted sesame seeds will be added at the end, so set them aside for now.
Step 5
Let the prepared dressing sit for a moment to allow the flavors to meld together.
Step 6
In a large mixing bowl, add all the prepared vegetables (onion, cucumber, carrot, chili, lettuce, and perilla leaves). Pour about two-thirds of the dressing over the vegetables. Gently toss them to coat evenly, being careful not to mash the vegetables. Mixing the vegetables first helps them absorb the dressing better while maintaining their crispness.
Step 7
Once the vegetables are partially mixed with the dressing, add the sliced acorn jelly to the bowl. Pour in the remaining dressing. Carefully toss everything together until the acorn jelly is evenly coated with the dressing, ensuring you don’t break the jelly apart. Finally, sprinkle with toasted sesame seeds. Your delicious Dotori Muk Muchim is now ready!
Step 8
Voila! Your refreshing acorn jelly salad is complete. The delightful chewiness of the muk combined with the satisfying crunch of fresh vegetables creates a truly exquisite dish. Its sweet, savory, and slightly spicy flavor profile is guaranteed to whet your appetite, and its vibrant colors will add a beautiful touch to your table. It’s the perfect accompaniment to a cold makgeolli – give it a try!
