Chewy & Delicious Acorn Jelly Salad Recipe
Squirrel-Approved Acorn Jelly Salad: A Must-Try Recipe!
I made this acorn jelly salad for a late-night snack after going to the supermarket for tofu! I highly recommend this incredibly delicious recipe! It’s refreshing, flavorful, and perfect for any occasion.
Main Ingredients- Acorn jelly 1 pack (320g)
- Cucumber 2/3
- Lettuce 5 leaves
- Perilla leaves 4 leaves
- Carrot 1/4
Seasoning- Soy sauce 4 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 tsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sugar 1 tsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
- Soy sauce 4 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 tsp
- Oligosaccharide (or corn syrup) 1 Tbsp
- Sugar 1 tsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
Cooking Instructions
Step 1
First, wash the cucumber under running water and trim off the ends. Slice it diagonally into thin pieces, about 0.3cm thick. Slicing it this way helps the dressing penetrate better, enhancing the flavor.
Step 2
Wash the lettuce and perilla leaves thoroughly under running water to ensure freshness. Gently pat them dry, then tear them into bite-sized pieces by hand. Avoid tearing them too small, as this can affect the texture.
Step 3
Peel the carrot and rinse it under running water. Slice it into strips that match the size of the cucumber pieces. Adding carrots not only makes the dish visually appealing but also adds a delightful crunchy texture.
Step 4
Here’s the secret to perfectly chewy acorn jelly! Slice the jelly into 1cm thick pieces. In a pot, bring 800ml of water to a rolling boil over high heat. Once boiling, add the sliced acorn jelly and blanch for about 3 minutes. You’ll know it’s ready when the jelly slightly bends or softens. Drain using a sieve.
Step 5
After blanching, it’s best to let the acorn jelly cool down naturally without rinsing it in cold water. Rinsing can wash away the unique, slightly bitter taste of acorn jelly and can also make it less chewy.
Step 6
Let’s make the delicious seasoning! In a bowl, combine 4 Tbsp of soy sauce, 2 Tbsp of gochugaru (Korean chili flakes), 1 tsp of minced garlic, 1 Tbsp of oligosaccharide, 1 tsp of sugar, 1 Tbsp of sesame oil, and 1 tsp of toasted sesame seeds. Stir everything together until well combined to create the dressing.
Step 7
In a large bowl, add the prepared lettuce, perilla leaves, cucumber, carrot, and acorn jelly. Pour the prepared dressing over all the ingredients. Now for the most crucial step: gently mix everything together using your hands or a spatula, being careful not to break the acorn jelly. Ensure the dressing is evenly distributed amongst all ingredients. Transfer the finished acorn jelly salad to a serving plate and enjoy it as a light meal or a flavorful side dish.
