Fragrant Crown Daisy and Acorn Jelly Salad
[Eco-Natural Cook] Crown Daisy and Acorn Jelly Salad: A Refreshing Blend
Enjoy a delightful salad combining the fresh, zesty flavor of crown daisy kimchi with the chewy texture of acorn jelly. This sweet and tangy acorn jelly salad is perfect for light meals or as a vibrant side dish. Let’s make this healthy and delicious dish together!
Main Ingredients
- 150g fresh Crown Daisy (Shungiku)
- 1/2 medium Onion
- 1/4 Carrot
- 350g Acorn Jelly (Dotori-muk)
- 1 Red Chili Pepper
Cooking Instructions
Step 1
Fresh crown daisy on its own makes a wonderfully crisp and fragrant kimchi! Today, we’ll be using this delicious crown daisy to create a fantastic salad with chewy acorn jelly.
Step 2
Fill a large bowl with cool water and add a pinch of calcium powder for eco-friendly washing. Gently place the crown daisy in the water and wash it thoroughly to remove any soil or impurities from the leaves.
Step 3
In the same manner, wash the red chili pepper, carrot, and onion along with the crown daisy in the calcium powder water. Thoroughly cleaning your vegetables is the first step to a fresh and delicious dish.
Step 4
Thinly slice the purple onion into strips. The mild pungency of the onion will add depth to the salad’s flavor.
Step 5
Julienne the carrot into thin strips. The vibrant color of the carrot will add a beautiful visual appeal to the salad.
Step 6
Remove the stem from the red chili pepper and slice it thinly on an angle. Removing the seeds will make it less spicy while keeping its lovely color.
Step 7
Drain the washed crown daisy well in a colander. Avoid shaking it too vigorously; rinse it gently 3-4 times, then let the excess water drip off.
Step 8
Now, let’s make the delicious dressing! In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp unrefined sugar, 1 Tbsp perilla oil, 1 Tbsp toasted sesame seeds, 1 Tbsp minced garlic, 2 Tbsp lemon juice, and optionally 1 Tbsp gochugaru. Whisk until all ingredients are well combined. The lemon juice adds a refreshing tanginess, preventing the salad from feeling too heavy.
Step 9
Cut the drained crown daisy into three equal portions, suitable for eating. Cutting them too small might reduce the pleasant crunch, so aim for a good bite-size.
Step 10
In a large bowl, combine the julienned carrots, sliced onions, crown daisy pieces, and sliced red chili pepper. Pour the prepared dressing over the ingredients and gently toss everything together, being careful not to mash the crown daisy. It’s important to mix quickly to keep the vegetables crisp.
Step 11
Blanch the acorn jelly in boiling water for about 3 minutes. Be careful not to overcook it, as it can become mushy. Drain the blanched jelly and rinse it under cold water to cool. Then, cut it into bite-sized pieces, about 1.5 cm thick.
Step 12
Add the blanched and cut acorn jelly to the bowl with the dressed vegetables. Gently mix with your hands to ensure the jelly is evenly coated with the dressing without breaking apart. Avoid stirring too vigorously with chopsticks, as this can cause the jelly to crumble.
Step 13
And there you have it – a wonderfully tangy and refreshing crown daisy and acorn jelly salad, bursting with the fragrant aroma of crown daisy! Elevate your dining table with this beautiful and healthy dish. ^^
