Refreshing Acorn Jelly Salad (Dotori Muk Salad)
A Seasonal Delicacy: Refreshing Acorn Jelly Salad with a Rich Broth
Here’s a recipe for a wonderfully refreshing acorn jelly salad (Dotori Muk Salad) perfect for beating the summer heat. Even if you’re not usually a fan of acorn jelly, this dish becomes a craving during warmer weather. By carefully simmering a flavorful broth and chilling it, you can create a simple yet incredibly satisfying meal without many complex ingredients. My eldest son initially refused to try it, but after seeing me make it, he declared it looked delicious and ended up eating two bowls! He even remarked, ‘I never knew it could be this tasty,’ and finished every last drop, even mixing in rice. Enjoy this cooling acorn jelly salad with its rich, homemade broth to liven up your appetite and stay healthy during the hot summer months! Take care of yourselves. ♡
Main Ingredients- 1 pack Acorn Jelly (Dotori Muk)
- 1.5 cups Dried Anchovies for broth (Dashimae)
- Water
- 1 cup Well-fermented Kimchi
- A pinch of Dried Seaweed Flakes (Gimgaru)
Seasoning & Garnish- Sesame Oil
- Toasted Sesame Seeds
- Tuna Extract (or Soy Sauce/Soup Soy Sauce)
- Sesame Oil
- Toasted Sesame Seeds
- Tuna Extract (or Soy Sauce/Soup Soy Sauce)
Cooking Instructions
Step 1
First, prepare 1.5 cups of dried anchovies for broth. Lightly toast them in a heated pan to remove any fishy smell (optional, but enhances flavor). Place the toasted anchovies and water in a pot and simmer over medium-low heat for 15-20 minutes to extract a deep, refreshing broth. Remove the anchovies and set the broth aside.
Step 2
Slice the 1-pack of acorn jelly into bite-sized pieces. Thin strips (about 1cm wide) or cubes are both suitable.
Step 3
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the sliced acorn jelly and gently blanch for about 1-2 minutes until tender. Be careful not to overcook, as the jelly can become mushy. Immediately rinse the blanched jelly under cold water to cool it down, then drain thoroughly in a colander. This step makes the jelly firmer and removes excess stickiness, resulting in a better texture.
Step 4
Finely chop 1 cup of kimchi, roughly scraping out the excess spicy paste if desired. Aim for pieces similar in size to the acorn jelly, or according to your preference. If your kimchi is too sour, you can add a pinch of sugar to balance the flavor.
Step 5
Place the prepared acorn jelly in a serving bowl. Pour the chilled anchovy broth generously over the jelly, enough to cover it. Top with the chopped kimchi and seaweed flakes. Season with a drizzle of sesame oil, toasted sesame seeds, and a touch of tuna extract (or soup soy sauce) to taste. You can substitute soy sauce for tuna extract if preferred.
Step 6
For an extra kick, you can add a little vinegar or mustard to your liking. Serve immediately while still cold. Enjoy your delicious meal! ^^