Savory Buckwheat Jelly Salad with Perilla Oil Dressing
Easy Buckwheat Jelly Salad with Perilla Oil and Seaweed Dressing
Craving a refreshing buckwheat jelly salad with a rich, nutty flavor? This recipe is for you! Featuring a simple yet delicious dressing made with fragrant perilla oil, soy sauce, and crispy seaweed, this dish offers a delightful umami taste. It’s a straightforward side dish that’s perfect for everyone, from kids to adults, bringing a simple yet satisfying touch to your meal.
Ingredients- 1 block Buckwheat Jelly (Meiluk)
- 2 packs Lunch Box Seaweed (or plain roasted seaweed)
- 2-3 Tbsp Scallions, finely chopped
- 1.5-2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Perilla Oil (Deul-gireum)
- A pinch of Sesame Seeds (optional)
Cooking Instructions
Step 1
First, prepare the buckwheat jelly. Cut it into bite-sized pieces, about 1 to 1.5 cm thick and approximately 3cm x 3cm squares. Using a wavy-edge knife can help create texture that holds the dressing better, but a regular knife works just fine too.
Step 2
Buckwheat jelly has a unique charm, different from acorn jelly. Instead of being firm and chewy, it offers a wonderfully soft, melt-in-your-mouth texture with a subtle, nutty buckwheat aroma. The goal is to preserve this delicate texture.
Step 3
Prepare the seaweed and scallions to enhance the flavor of the jelly salad. For convenience, you can crumble lunch box seaweed into small pieces. Alternatively, plain roasted seaweed works well too. Finely chop the scallions.
Step 4
Now, let’s make the dressing that complements the jelly’s subtle flavor without overpowering it, adding a lovely umami depth. In a bowl, combine 1.5 to 2 tablespoons of soup soy sauce, 0.5 tablespoon of minced garlic, and 2 tablespoons of fragrant perilla oil. Mix well. We’re using a small amount of garlic just for a hint of pungency; feel free to omit it if you prefer. Since some lunch box seaweeds are already seasoned, start with 1.5 tablespoons of soy sauce and adjust the saltiness later to your preference.
Step 5
Pour the prepared perilla oil dressing over the buckwheat jelly. Gently toss the jelly with the dressing, being careful not to break it, ensuring the seasoning is evenly distributed.
Step 6
Finally, add the crumbled seaweed and chopped scallions, and toss lightly to combine everything for a delicious buckwheat jelly salad. Avoid overmixing, as it can cause the jelly to crumble. Taste the dressing before mixing everything; if it’s too salty, add more plain seaweed, or if it’s too bland, add a little more soy sauce. Enjoy your delightful creation!
