Chewy and Fragrant Acorn Jelly Salad with Korean Wild Chives
A Recipe for Korean Wild Chive and Acorn Jelly Salad (with Baek Jong Won’s Special Sauce)
I bought some acorn jelly from a local tofu shop that also sells it. It’s unlike the usual supermarket kind – wonderfully firm, not mushy, and incredibly delicious! It reminded me of a dish I had with makgeolli after a hike ages ago. So, I decided to make a special sauce and mix it with fresh vegetables.
Main Ingredients- 1 pack of fresh acorn jelly (Noticeably chewier than typical store-bought!)
- 1 cucumber, for a refreshing crunch
- 1 bunch of crown daisy (ssukgat), for its unique aroma
- 1 bunch of Korean wild chives (dallae), for a spring-like fragrance
- 2 red chilies, for vibrant color
- 1 green chili (cheongyang chili), for a touch of heat (adjust to your preference)
Baek Jong Won’s Special Sauce- 1 Tbsp of gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp of sugar
- 5 Tbsp of soy sauce (jin ganjang)
- 1/4 Tbsp of minced garlic
- 2 Tbsp of sesame oil
- 1 Tbsp of toasted sesame seeds
- 1 Tbsp of gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp of sugar
- 5 Tbsp of soy sauce (jin ganjang)
- 1/4 Tbsp of minced garlic
- 2 Tbsp of sesame oil
- 1 Tbsp of toasted sesame seeds
Cooking Instructions
Step 1
Let’s prepare the fresh aromatics! Rinse the crown daisy and wild chives thoroughly and cut them into bite-sized pieces, about 2-3 cm long. Slice the cucumber in half lengthwise, then thinly slice it on an angle (about 2-3mm thick). Similarly, remove the seeds from the red and green chilies and slice them diagonally. Cutting all vegetables into similar sizes will help them blend well in the salad.
Step 2
Cut the chewy acorn jelly into bite-sized pieces. Square pieces of about 1.5cm x 1.5cm or longer strips work well for seasoning absorption and easy eating. Handle the jelly gently to prevent it from breaking apart.
Step 3
Now, let’s make that irresistible special sauce! In a bowl, combine 1 Tbsp gochugaru, 1 Tbsp sugar, 5 Tbsp soy sauce, 1/4 Tbsp minced garlic, 2 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix everything thoroughly with a spoon until well combined. Making the sauce ahead of time allows the flavors to meld beautifully.
Step 4
In a large bowl, add the prepared crown daisy, wild chives, cucumber, red chilies, and green chilies. Add half of the prepared sauce (about half a tablespoon) and gently toss to lightly coat the vegetables. This step helps to prevent the acorn jelly from becoming mushy and preserves the freshness of the vegetables.
Step 5
Finally, add the cut acorn jelly to the bowl. Add the remaining half of the sauce and gently mix everything together with your hands, being careful not to break the jelly. Ensure the jelly is evenly coated with the sauce. And there you have it – a perfectly fragrant and chewy Korean wild chive and acorn jelly salad, ready to be served and enjoyed immediately!
