Chewy Acorn Jelly Salad with Aged Kimchi (Dotori Muk Muchim)
Aged Kimchi and Acorn Jelly Salad – Perfect Makgeolli & Drinking Snack
This Dotori Muk Muchim recipe, inspired by Chef Ryu Su-young’s rendition, beautifully combines the chewy texture of acorn jelly with the tangy crunch of aged kimchi. The addition of perilla oil adds a delightful nutty aroma, making it a fantastic pairing for makgeolli (Korean rice wine) or soju.
Main Ingredients
- 1 block Acorn Jelly (Dotori Muk)
- 1/4 head Aged Kimchi (Kimchi that has fermented for a long time)
Seasonings & Others
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar (adjust according to the kimchi’s sourness)
- 2 Tbsp Perilla Oil (for a rich nutty flavor)
- 1 Tbsp Toasted Sesame Seeds
- 1 packet Seasoned Seaweed (Gim, crumbled)
- 0.5 Tbsp Gochugaru (Korean chili flakes, for color and mild heat)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar (adjust according to the kimchi’s sourness)
- 2 Tbsp Perilla Oil (for a rich nutty flavor)
- 1 Tbsp Toasted Sesame Seeds
- 1 packet Seasoned Seaweed (Gim, crumbled)
- 0.5 Tbsp Gochugaru (Korean chili flakes, for color and mild heat)
Cooking Instructions
Step 1
First, prepare the acorn jelly. You can use it as is, or for a softer texture, lightly blanch it in boiling water for about 5 minutes. Be careful not to overcook, as it might become mushy. After blanching, rinse under cold running water to cool it down. Then, cut the jelly into bite-sized pieces, such as 1.5 cm thick strips.
Step 2
Next, handle the aged kimchi. Aged kimchi can be quite sour, so rinsing it gently under running water once can help balance the acidity, making it more palatable. Remove the tough inner core of the kimchi if it’s too fibrous, and chop the crispier outer leaves into bite-sized pieces, similar in length to the acorn jelly.
Step 3
Now, it’s time to mix and season everything. In a large bowl, combine the chopped aged kimchi and the cut acorn jelly. Add the seasonings: 1 tablespoon of soy sauce, 1 tablespoon of sugar, and a generous 2 tablespoons of perilla oil. Don’t forget to add 1 tablespoon of toasted sesame seeds for extra nuttiness. Crumble the seasoned seaweed directly into the bowl; it adds a wonderful savory depth. Gently toss everything together with your hands until well combined. Avoid mixing too vigorously, as this can break down the acorn jelly.
Step 4
Finally, transfer the mixed acorn jelly salad to a serving dish. Sprinkle 0.5 tablespoon of gochugaru over the top for a touch of color and mild spiciness. If you like, you can drizzle a little extra perilla oil for enhanced aroma. Your delicious Dotori Muk Muchim, featuring the delightful combination of chewy acorn jelly and tangy aged kimchi, is now ready! Enjoy it fresh, perhaps with a glass of makgeolli on a warm day – it’s a truly perfect pairing.
