Savory Perilla Seed Acorn Jelly Salad Recipe
A Delicious Acorn Jelly Salad Enhanced with the Rich Flavor of Perilla Seeds
Create a mouth-watering acorn jelly salad by pairing chewy acorn jelly with a savory perilla seed dressing. This recipe is simple yet nutritious, perfect as a light meal or a side dish. Enjoy! ^◡^.
Main Ingredients- 1 block Acorn Jelly (approx. 300-400g)
- 10 Lettuce leaves
- 1/2 Cucumber
Dressing Ingredients- 1/2 Tbsp Soy Sauce (or Guk-ganjang for a deeper flavor)
- 1 Tbsp Plum Extract (adjust sweetness to taste)
- 1 Tbsp Fish Sauce (or anchovy sauce)
- 1 Tbsp Toasted Sesame Seeds (generous amount)
- 1 Tbsp Sesame Oil (for fragrant aroma)
- 3 Tbsp Ground Perilla Seeds (a must for richness!)
- 1 tsp Minced Garlic
- 1 Tbsp Sugar (adjust sweetness to taste)
- 1 Tbsp Finely Chopped Green Onion
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- A pinch of Black Pepper
- 1/2 Tbsp Soy Sauce (or Guk-ganjang for a deeper flavor)
- 1 Tbsp Plum Extract (adjust sweetness to taste)
- 1 Tbsp Fish Sauce (or anchovy sauce)
- 1 Tbsp Toasted Sesame Seeds (generous amount)
- 1 Tbsp Sesame Oil (for fragrant aroma)
- 3 Tbsp Ground Perilla Seeds (a must for richness!)
- 1 tsp Minced Garlic
- 1 Tbsp Sugar (adjust sweetness to taste)
- 1 Tbsp Finely Chopped Green Onion
- 2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the acorn jelly. Bring a pot of water to a boil and gently blanch the acorn jelly for about 1 minute. This step makes the jelly chewier and removes any impurities.
Step 2
While the acorn jelly is blanching, prepare the fresh vegetables. Wash the 10 lettuce leaves thoroughly and pat them dry. Slice the 1/2 cucumber into bite-sized pieces (either julienned or half-moons). For an extra aromatic touch, you can add a few perilla leaves and slice them along with the other vegetables.
Step 3
Once blanched, carefully remove the acorn jelly from the hot water and immediately plunge it into cold water to cool. After cooling, drain it thoroughly in a colander. Ensuring the jelly is well-drained is key to preventing the dressing from becoming watery and ensuring the flavors meld perfectly.
Step 4
While the acorn jelly is cooling, prepare the delicious dressing. In a bowl, combine the soy sauce (or Guk-ganjang), plum extract, fish sauce, toasted sesame seeds, sesame oil, ground perilla seeds, minced garlic, sugar, chopped green onion, gochugaru, and black pepper. Mix everything well. Using a generous amount of ground perilla seeds will give the salad its signature nutty and rich flavor.
Step 5
Now, slice the cooled acorn jelly into bite-sized pieces (about 1.5cm thick is a good standard). Add half of the prepared dressing to the sliced acorn jelly and gently toss. This initial mixing helps the jelly absorb the flavors before adding the vegetables.
Step 6
Add the prepared lettuce, cucumber (and perilla leaves, if using) to the jelly. Pour in the remaining dressing. Gently toss everything together, being careful not to mash the vegetables, until all ingredients are evenly coated with the flavorful dressing. Your savory acorn jelly salad with perilla seeds is now ready to be enjoyed! Taste the delightful nutty aroma.
