Refreshing Acorn Jelly Salad (Muk-ssal)
Easy Acorn Jelly Salad with Cold Buckwheat Noodle Broth
Beat the heat with this incredibly refreshing Acorn Jelly Salad (Muk-ssal)! Made effortlessly using ready-made cold buckwheat noodle broth, it’s a perfect light meal or appetizer that’s both delicious and satisfying. The slightly bitter notes of the acorn jelly beautifully complement the tangy broth.
Ingredients- 1 pack (360g) Acorn Jelly (Dotori Muk)
- 1/4 head well-fermented Napa Cabbage Kimchi
- 1/2 medium Onion
- A pinch of Seaweed Flakes (or seasoned seaweed strips)
- 1/2 handful Green parts of Scallions
- 1 pack Cold Buckwheat Noodle Broth (Naengmyeon Broth), slightly frozen
- 1/2 Tbsp Sugar
- A dash of Sesame Oil
Cooking Instructions
Step 1
Let’s prepare the seasoned kimchi first. Finely chop 1/4 head of Napa Cabbage Kimchi into bite-sized pieces. In a bowl, combine the chopped kimchi with 1/2 Tbsp of sugar and a dash of sesame oil. Gently mix it all together with your hands until well combined. This seasoning will make the kimchi more flavorful and tender.
Step 2
It’s important to lightly blanch the acorn jelly before serving. Rinse the acorn jelly gently under running water, then carefully place it in boiling water and blanch for about 5 minutes. This step helps remove any potential ‘muk’ smell and gives it a delightfully chewy texture.
Step 3
Thinly slice 1/2 medium onion into julienne strips. Soak the julienned onion in cold water for 3-5 minutes to mellow its sharpness and enhance its crispiness. After soaking, drain the onion well and squeeze out excess water. Chop the green parts of the scallions finely; about half a handful should be enough.
Step 4
After blanching for 5 minutes, remove the acorn jelly from the boiling water and rinse it under cold running water to cool it down. This prevents the jelly pieces from sticking together and keeps their firm, chewy texture.
Step 5
Now, it’s time to cut the acorn jelly into serving pieces. Slice the jelly into relatively thin, long strips – not too thick. Arrange the sliced jelly attractively in a serving bowl.
Step 6
On top of the arranged acorn jelly, artfully place the seasoned kimchi and the well-drained julienned onion. This combination not only looks appealing but also offers a wonderful contrast in flavors and textures.
Step 7
Next, sprinkle a generous pinch of seaweed flakes over everything. If you prefer, seasoned seaweed strips (Gimjaban) can also be used for an extra crispy texture. Feel free to choose your favorite!
Step 8
Finally, garnish with the finely chopped green parts of the scallions. The vibrant green adds a fresh visual element and a subtle, refreshing aroma.
Step 9
Pour the chilled, slightly frozen cold buckwheat noodle broth over the ingredients. Your refreshing Acorn Jelly Salad (Muk-ssal) is now complete! Using broth directly from the freezer is key to achieving the perfect icy temperature. The subtle bitterness of the acorn jelly harmonizes wonderfully with the tangy and refreshing broth. For an even more delightful experience, enjoy it with the crisp onion and flavorful kimchi. It’s truly delicious!
