Springtime Delight: Acorn Jelly Salad with Early Spring Chives
A Refreshing Combination of Early Chives and Savory Acorn Jelly
Experience the vibrant taste of early spring with this delightful recipe featuring tender acorn jelly and the uniquely aromatic early chives. Often praised for their superior flavor and nutritional benefits compared to regular chives, these ‘first sprout’ chives are a true seasonal delicacy. This dish offers a perfect balance of textures and flavors – the chewy acorn jelly meets the crisp vegetables and a zesty dressing, making it an ideal light meal or appetizer. Enjoy a burst of freshness with every bite!
Main Ingredients
- Fresh early spring chives 80g
- 1/2 medium Onion
- 1/4 Carrot
- 1 block (approx. 200g) Acorn Jelly (Dotorimuk)
Cooking Instructions
Step 1
Begin by thoroughly washing all your vegetables. Cut the fresh early spring chives into bite-sized pieces, about 3-4 cm long. Thinly slice the onion and julienne the carrot. This preparation ensures an even distribution of the dressing and a pleasant texture. In a mixing bowl, combine the prepared chives, onion, and carrot. Add the fish sauce, gochugaru, vinegar, plum extract, and toasted sesame seeds. Gently toss the ingredients to coat everything evenly with the seasoning. Be careful not to overmix, as this can make the chives mushy.
Step 2
Rinse the acorn jelly block under cool running water and gently pat it dry. Cut the acorn jelly into bite-sized pieces, approximately 1.5 cm thick squares or rectangles. Arrange the cut acorn jelly pieces decoratively around the edge of your serving plate, creating a visually appealing base. Spoon the seasoned vegetable mixture over the center or on top of the arranged acorn jelly. The contrast between the dark jelly and the colorful vegetables will make the dish look as good as it tastes.
Step 3
Finally, drizzle a small amount of sesame oil over the entire dish to enhance its aroma and flavor. Sprinkle a generous pinch of toasted sesame seeds on top for an extra nutty finish. Your delicious and beautifully presented ‘Early Spring Chives and Acorn Jelly Salad’ is now ready to be served! It’s best enjoyed fresh, perhaps with a bowl of warm rice or a refreshing glass of makgeolli (Korean rice wine).
