Delicious Seasoned Jelly Salad (Muk Muchim) with Green Bean Jelly and Acorn Jelly
Delicious Seasoned Jelly Salad (Muk Muchim) with Green Bean Jelly and Acorn Jelly
Muk Muchim: So Simple, Yet So Delicious!
I picked up some excellent quality muk (Korean jelly) from the traditional market today, so I decided to make a delicious muk muchim using both green bean jelly (cheongpomuk) and acorn jelly (dotorimuk). This recipe offers a delightful combination of chewy and soft textures, perfect as a side dish or for special occasions.
Main Ingredients- 1 block Green Bean Jelly (Cheongpomuk, approx. 300g)
- 1 block Acorn Jelly (Dotorimuk, approx. 300g)
Cooking Instructions
Step 1
1. Prepare the Jelly: Cut both the green bean jelly and acorn jelly into bite-sized cubes, similar to diced potatoes. This size is convenient for eating with a spoon. For a firmer texture, you can briefly blanch the jelly cubes in boiling water before cutting, though this step is optional.
Step 2
2. Prepare the Vegetables: Finely chop the scallions. Mince the green and red chili peppers after removing the seeds. (If you prefer more heat, you can leave some seeds in.)
Step 3
3. Make the Seasoning Sauce: In a large bowl, combine the soy sauce, sugar, minced garlic, gochugaru, and water. Stir well until the sugar is completely dissolved. This is the flavorful base for your muk muchim.
Step 4
4. Finish the Sauce: Add the sesame oil and toasted sesame seeds to the seasoning sauce and mix thoroughly. Your delicious and aromatic dressing is now ready.
Step 5
5. Prepare the Seaweed Garnish: Lightly toast the dried seaweed sheets in a dry pan over low heat until crispy. Once cooled, crumble them into small pieces by hand or with scissors. This will enhance the nutty aroma and flavor of the seaweed in your dish.
Step 6
6. Combine Jelly and Seaweed: Place the cut jelly cubes into the large bowl. Add about half of the crumbled seaweed and gently toss to coat the jelly. Be careful not to break the jelly while mixing.
Step 7
7. Serve and Enjoy: Arrange the seasoned jelly on a serving plate. Drizzle the remaining seasoning sauce over the top. Tip: It’s best to add the seasoning sauce just before serving. If you add too much sauce at once, the jelly might become watery and lose its appeal by the next day. Store any leftover jelly in the refrigerator and enjoy it with fresh seaweed and sauce on subsequent days. For an extra layer of flavor, consider adding finely chopped kimchi, seasoned with a little sesame oil and sugar, as an additional topping.
