Spicy & Sweet Acorn Jelly Salad with Perilla Leaves
A Delightful Acorn Jelly Salad: The Perfect Blend of Chewy Texture and Spicy-Sweet Flavor!
This Acorn Jelly Salad features savory acorn jelly tossed in a vibrant, spicy-sweet dressing, complemented by the fresh aroma of perilla leaves. Its wonderfully soft texture is so addictive, you’ll find yourself reaching for more! It’s a simple yet incredibly delicious dish that will surely enhance your meal.
Main Ingredients
- 1/2 block Acorn Jelly (approx. 150-200g)
- 20 Perilla Leaves
- 1/4 Persimmon (ripe or astringent)
- 1/2 Cucumber
- A pinch of crumbled roasted seaweed
- 1 section Scallion
- 1 tsp Minced Garlic
Special Dressing
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- A pinch of toasted sesame seeds
- 1 tsp Perilla Seed Powder
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- A pinch of toasted sesame seeds
- 1 tsp Perilla Seed Powder
Cooking Instructions
Step 1
Wash the cucumber thoroughly under running water. To enhance its crispiness and remove any bitterness, gently scrape the surface of the cucumber with the edge of a knife. You can also rub it lightly with coarse salt, then rinse well.
Step 2
Rinse the fragrant perilla leaves under running water and pat them dry. Remove the tough stems. Roll the perilla leaves tightly together and slice them into thin shreds, about 0.3cm thick. This slicing method ensures the dressing coats the leaves evenly for maximum flavor.
Step 3
Julienne the persimmon (ripe or astringent) and the prepared cucumber into thin strips, similar in thickness to the shredded perilla leaves. Remove the seeds from the persimmon; you can peel it or leave the skin on according to your preference. The crisp cucumber and sweet persimmon will create a lovely balance.
Step 4
For a chewier and softer texture, briefly blanch the acorn jelly in boiling water (optional). After blanching, rinse it under cold water and drain well. Cut the acorn jelly into bite-sized pieces, approximately 0.7cm thick and elongated.
Step 5
Finely chop the scallion and mince the garlic. In a bowl, combine the minced garlic, chopped scallion, gochugaru, soy sauce, sugar, sesame oil, perilla seed powder, and toasted sesame seeds. Mix everything well to create the flavorful special dressing. Using rice syrup or corn syrup instead of sugar can add a lovely gloss.
Step 6
Arrange the perilla leaves, which have been briefly soaked in cold water and then drained, on a serving plate. Layer the julienned persimmon and cucumber on top of the leaves. Artfully stack the prepared acorn jelly around the edges. Drizzle the special dressing generously over the ingredients, and finish with a sprinkle of crumbled roasted seaweed for a visually appealing and delicious Spicy & Sweet Acorn Jelly Salad!