Chewy and Delicious Acorn Jelly Salad Recipe
Low-Calorie Diet Side Dish: Acorn Jelly Salad with Perfect Seasoning
Introducing a recipe for Acorn Jelly Salad, featuring a chewy texture combined with a sweet and spicy dressing. It’s an excellent option for a diet meal and can be easily prepared with simple ingredients.
Main Ingredients- 2 blocks Acorn Jelly (store-bought)
- 1 Cucumber
- 1/2 Carrot
- 1/2 Onion
- 1 handful Water Dropwort or Crown Daisy (approx. 30g)
- 3 Cheongyang Peppers (adjust to spice preference)
- Sesame seeds for garnish (optional)
Cooking Instructions
Step 1
First, wash the cucumber thoroughly and slice it into thin half-moon shapes. Avoid slicing them too thickly, as this will affect the cooking time. Aim for a consistent, moderate thickness.
Step 2
Peel the half carrot and wash it under running water. Slice it into thin half-moon shapes, similar to the cucumber. Carrots are firmer than cucumbers, so slicing them thinner ensures a better texture.
Step 3
Peel the onion, wash it under running water, and pat it dry. Slice it into thin strips (julienne). The slight pungency of the onion adds a wonderful savory depth to the salad.
Step 4
Remove the stems and seeds from the 3 Cheongyang peppers, then finely chop them. If you prefer less spice, reduce the number of peppers, remove more seeds, or omit them entirely. The spicy kick adds a pleasant dimension to the dish.
Step 5
Wash the 10 lettuce leaves and pat them dry. Cut them into bite-sized pieces. Their crisp texture complements the acorn jelly wonderfully. (Note: Lettuce was mentioned in the original Korean but not in the provided JSON ingredients; replaced with water dropwort/crown daisy).
Step 6
Crown daisy is commonly used for acorn jelly salad, but if you have fresh water dropwort available, it makes a lovely substitute. Wash the water dropwort (or crown daisy) thoroughly, pat it dry, and cut it into bite-sized pieces. The aromatic herbs will enhance the overall flavor of the salad.
Step 7
Now, let’s prepare the delicious seasoning. In a large bowl, combine 6 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of gochugaru (Korean chili flakes), 1 teaspoon of sugar (or an alternative sweetener like stevia or erythritol), and 1 tablespoon of sesame oil. Mix everything thoroughly until well combined. Set aside the sesame seeds for garnish later.
Step 8
Store-bought acorn jelly can be quite firm and chewy compared to homemade versions. To achieve a softer, more pleasant texture, it’s recommended to blanch the acorn jelly briefly before using it. This step also helps the jelly absorb the flavors of the dressing better.
Step 9
Bring a pot of water to a rolling boil. Add both blocks of acorn jelly and blanch them for approximately 3 minutes. Be careful not to overcook, as this can make the jelly mushy. Immediately after blanching, rinse the acorn jelly under cold running water to stop the cooking process and maintain its chewy texture.
Step 10
Drain the blanched acorn jelly well and cut it into bite-sized pieces. Aim for pieces that are not too thick, allowing the seasoning to penetrate evenly and making them easier to eat. Place the cut acorn jelly into the large bowl.
Step 11
Add all the prepared vegetables – cucumber, carrot, onion, water dropwort (or crown daisy), and Cheongyang peppers – to the bowl with the acorn jelly.
Step 12
Pour the prepared seasoning over the vegetables and acorn jelly. Gently toss everything together using a spatula or your hands, being careful not to break the acorn jelly. It’s important to mix gently to ensure all ingredients are evenly coated with the dressing.
Step 13
Finally, sprinkle with sesame seeds for garnish, if desired. Your delicious Acorn Jelly Salad is ready to serve! It makes a great side dish for rice or a light meal on its own.
