Chewy Acorn Jelly Salad
Altoran Recipe by Chef Cheon Sang-hyun: Acorn Jelly Salad
This is an acorn jelly salad made according to Chef Cheon Sang-hyun’s Altoran recipe. The dressing uniquely uses yogurt and gochujang instead of vinegar and sugar, making it incredibly delicious! It’s a fantastic side dish that stimulates the appetite with its chewy acorn jelly and fresh vegetables.
Main Ingredients
- 1 block Acorn Jelly (Dotori Muk)
- 1 Mini Cucumber
- 200g Mixed Lettuce
- 6 Perilla Leaves
- 1/2 Onion
- 1 Cheongyang Pepper (Spicy Korean chili)
- 50g Crown Daisy (Ssukgat)
Special Dressing
- 30ml Plain Yogurt
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 2 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 30ml Plain Yogurt
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 2 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the acorn jelly salad.
Step 2
Tear the mixed lettuce and perilla leaves into bite-sized pieces by hand. For the crown daisy, remove any tough stems and use only the tender parts. Thinly slice the mini cucumber and Cheongyang pepper diagonally. Slice the onion thinly into matchsticks. Preparing the vegetables this way will enhance their texture.
Step 3
Blanch the acorn jelly in boiling water for about 1 minute. This process makes the jelly chewier and removes any unpleasant taste, enhancing its flavor.
Step 4
Lightly drain the blanched acorn jelly. Using a jelly cutter or a knife, cut it into bite-sized pieces, about 1.5 cm thick. Be careful not to cut it too thin, as it might break apart.
Step 5
Now, let’s make the delicious dressing. In a bowl, combine 2 Tbsp Gochugaru, 1.5 Tbsp Soy Sauce, 1 Tbsp Gochujang, 0.5 Tbsp Minced Garlic, 1 Tbsp Fish Sauce, and 2 Tbsp Maesil Cheong. (Tip: Using soy sauce instead of Korean soup soy sauce adds more umami.)
Step 6
Add 30ml of plain yogurt for a smooth texture and stir everything thoroughly with a spoon until well combined. Your special dressing for the acorn jelly salad is ready!
Step 7
In a large bowl, add all the prepared vegetables: mixed lettuce, perilla leaves, crown daisy, cucumber, onion, and Cheongyang pepper. Add only half (1/2) of the dressing first. It’s best to add the dressing in stages to ensure the seasoning is just right, rather than all at once.
Step 8
Gently toss the vegetables with your hands to coat them evenly with the dressing. Handle the vegetables delicately to avoid bruising them.
Step 9
Now, carefully add the cut acorn jelly.
Step 10
Add the remaining half of the dressing. Using all the dressing will maximize the flavor.
Step 11
Gently mix everything together, being careful not to mash or break the acorn jelly. The key is to maintain the chewy texture of the jelly.
Step 12
Finally, add 1 Tbsp of sesame oil for a nutty aroma and a pinch of toasted sesame seeds. This adds shine and flavor, completing the dish.
Step 13
Toss gently one more time to combine the sesame oil and seeds. Your delicious Altoran-style acorn jelly salad is complete! Enjoy your meal.
