Refreshing Acorn Jelly Salad with Kimchi and Vegetables
Acorn Jelly Salad with a Generous Mix of Vegetables and Kimchi
Let’s make a refreshing acorn jelly salad packed with vegetables and kimchi. This dish is perfect for those hot days when you need a cool and invigorating meal. The combination of chewy acorn jelly, crisp fresh vegetables, and spicy kimchi creates an irresistible flavor profile.
Ingredients- 1/2 Acorn Jelly (purchased or homemade)
- 2 packets of Cold Buckwheat Noodle Broth (adjust seasoning to taste)
- Plenty of crisp Lettuce (shredded)
- 1/2 Cucumber (julienned)
- Generous amount of Mixed Sprouts (washed and drained)
- Plenty of Kimchi (finely chopped)
- Generous amount of Seaweed Flakes (nori flakes)
- A little Ice (for chilling)
- A little Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the acorn jelly, the star ingredient. You can cut it into thick or thin strips according to your preference. Cutting it too thin might cause it to break apart easily, so we recommend slicing it to about 0.5 cm thickness.
Step 2
Take a large, deep bowl and artfully arrange the sliced acorn jelly. Placing the jelly in the bowl beforehand makes it easier to add the other ingredients later.
Step 3
The key to a delicious acorn jelly salad is the refreshing broth! Prepare two packets of cold buckwheat noodle broth and place them in the freezer for a short while. Instead of letting them freeze solid, aim for a state where a light layer of ice forms on the surface. This usually takes about 30 minutes to an hour and will result in the most refreshing and flavorful broth.
Step 4
Carefully pour the chilled broth, with its icy layer, over the acorn jelly in the bowl. Be mindful not to add too much broth, as it could dilute the flavor. Pour just enough to cover the jelly.
Step 5
Now, it’s time to prepare the fresh vegetables. Lettuce adds a delightful crispness, and cucumber provides a satisfying crunch. Shred both generously. You can use a mandoline slicer or a knife for this.
Step 6
Gently rinse the mixed sprouts under cool water and pat them dry thoroughly. Excess water can make the overall dish taste bland, so using a paper towel to lightly press and remove moisture is a good tip.
Step 7
Arrange the shredded lettuce, julienned cucumber, and finely chopped kimchi attractively over the acorn jelly. You can adjust the amount of kimchi based on your spice preference. Sprinkle generously with seaweed flakes for added aroma, add a few ice cubes to maximize the refreshing chill, and finish with a sprinkle of toasted sesame seeds for a nutty flavor.
Step 8
Your vibrant and fresh Kimchi Acorn Jelly Salad, a beautiful medley of colorful vegetables, crunchy kimchi, and bouncy acorn jelly, is now complete. Doesn’t it look appetizing?
Step 9
The combination of the sweet, sour, and spicy kimchi with the cool, refreshing noodle broth is truly exceptional. The smooth texture of the acorn jelly, paired with the crisp vegetables, creates a delightful sensory experience. That first bite is always a joy!
Step 10
It’s amazing how you can create such a wonderful and delicious acorn jelly salad with just a packet of noodle broth – so convenient, right? This acorn jelly salad, loaded with fresh vegetables for a healthy boost, is a must-try for your next meal. Enjoy your delicious creation!
