Silky Acorn Jelly Salad: A Refreshing and Flavorful Appetizer
Acorn Jelly Salad
This acorn jelly salad is incredibly smooth and delicious, coated in a perfectly balanced savory, sweet, and spicy dressing. It’s a delightful dish that can be prepared quickly and is perfect as a palate-awakening appetizer or a refreshing side dish. The crisp vegetables add a lovely textural contrast to the soft jelly. Enjoy this delightful treat with ease!
Main Ingredients
- Acorn jelly (Dotori muk) 1 pack (220g)
- Carrot 1/6 medium
- Onion 1/4 medium
- Cucumber 1/5 medium
- Korean chili peppers (Cheongyang chili) 2
- Chicory 2 handfuls
Dressing Ingredients
- Soy sauce 2 Tbsp
- Plum extract (Maesil cheong) 1 Tbsp
- Vinegar 1 Tbsp
- White sugar or brown sugar 1/2 Tbsp
- Red pepper flakes (Gochugaru) 2 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Soy sauce 2 Tbsp
- Plum extract (Maesil cheong) 1 Tbsp
- Vinegar 1 Tbsp
- White sugar or brown sugar 1/2 Tbsp
- Red pepper flakes (Gochugaru) 2 Tbsp
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
Slice the firm acorn jelly into bite-sized pieces, about 1cm thick and elongated. Be gentle as acorn jelly can be delicate and break easily.
Step 2
Bring a pot of water to a boil. Once boiling, place the sliced acorn jelly in a steamer basket or colander and steam for 1-2 minutes. This step helps to soften the jelly, making it more tender. After turning off the heat, cover the pot and let it sit for about 30 seconds to allow residual heat to further soften the jelly.
Step 3
Julienne the carrot and onion into thin strips. Slice the cucumber into similar-sized strips. Finely mince or thinly slice the Korean chili peppers to add a pleasant heat. Cut the chicory into approximately 3-4cm lengths for easy eating.
Step 4
In a bowl, combine all the dressing ingredients: soy sauce (2 Tbsp), plum extract (1 Tbsp), vinegar (1 Tbsp), sugar (1/2 Tbsp), red pepper flakes (2 Tbsp), sesame oil (2 Tbsp), and toasted sesame seeds (1 Tbsp). Whisk well until the sugar is dissolved.
Step 5
In a large mixing bowl, add the steamed acorn jelly. Drizzle about half of the total sesame oil (1 Tbsp) over the jelly. Gently toss to coat the jelly evenly and prevent it from sticking together. For best results, lift the bowl slightly and toss the jelly in the air to coat without crushing it.
Step 6
Arrange the prepared julienned carrots, onion, cucumber, sliced chili peppers, and chicory attractively over the acorn jelly.
Step 7
Drizzle the prepared dressing evenly over the vegetables. First, gently mix the vegetables with the dressing, then carefully toss everything together with the acorn jelly. Ensure all ingredients are well-coated with the dressing. This salad is delicious served immediately, or you can chill it in the refrigerator for a more refreshing taste.
