Chewy & Refreshing Acorn Jelly Salad: A Perfect Summer Dish!
Easy Acorn Jelly Salad Dressing Recipe, Acorn Jelly Low Calorie, Diet Healthy Food
When your appetite wanes on hot summer days, there’s nothing quite like a cool and delightfully chewy acorn jelly salad! Making acorn jelly from scratch like you would a traditional pudding is surprisingly simple. Even easier, you can use store-bought acorn jelly and add a medley of your favorite vegetables from the fridge for a nutritious and vibrant salad. Tossed with a sweet and spicy dressing, it makes for a satisfying meal without needing any other side dishes. It’s also the perfect pairing with a cold glass of makgeolli, especially on a rainy day! Enjoy a refreshing summer with this flavorful, slightly spicy acorn jelly salad, offering a different charm than acorn jelly bowls. (Measurements: 1 cup = 200ml, 1 Tbsp = 15ml, 1 tsp = 5ml)
Main Ingredients- Acorn Jelly 360g
- A handful of Chamnamul (Korean herb)
- 1/4 Red Bell Pepper
- 1/4 Yellow Bell Pepper
- 5 Korean Green Chili Peppers (Ggwari Gochu)
- 1/4 Carrot
Dressing Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Fish Sauce (e.g., anchovy or tuna extract)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Oligodang (Corn syrup or rice syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sugar
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Fish Sauce (e.g., anchovy or tuna extract)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Oligodang (Corn syrup or rice syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sugar
Cooking Instructions
Step 1
Slice the acorn jelly into 1cm thick pieces. Store-bought acorn jelly, if refrigerated, can become stiff. To ensure a chewy and delicious texture, briefly blanch it in boiling water for about 30 seconds to 1 minute. (Reference: https://blog.naver.com/wjdtj611/223109259590, https://blog.naver.com/wjdtj611/222458905961)
Step 2
Wash and prepare any leftover vegetables from your refrigerator, such as chamnamul, bell peppers, green chili peppers, and carrots, by cutting them into bite-sized pieces.
Step 3
In a large bowl, combine the gochugaru, minced garlic, jin ganjang, oligodang, and plum extract. Mix well with a spoon to create the base of your dressing.
Step 4
Add the sesame oil and toasted sesame seeds to the dressing base. Mix again thoroughly to create a flavorful and aromatic dressing.
Step 5
In a separate bowl, place the prepared vegetables. Add about half of the dressing and gently toss the vegetables to coat them evenly.
Step 6
Once the vegetables are lightly dressed, add the blanched and sliced acorn jelly to the bowl. Add the remaining dressing and carefully toss everything together, being mindful not to mash the acorn jelly.
Step 7
Transfer the finished acorn jelly salad to a serving dish. Sprinkle with extra toasted sesame seeds for a final touch, making your acorn jelly salad look even more appetizing.
Step 8
While acorn jelly bowls are refreshing in summer, this spicy and savory salad is an excellent side dish that complements any meal. It’s the perfect choice when you need a boost to your appetite.
Step 9
I tend to prefer lighter and simpler dishes during the summer months, and acorn jelly salad, made with seasonal vegetables, is a delightful and healthy option that I truly love.
Step 10
Adding a variety of vegetables makes the salad more texturally interesting and flavorful, but don’t worry if you’re short on ingredients! You can still make a delicious acorn jelly salad with just what you have on hand.
