Refreshing Acorn Jelly Salad (Dotori Muk Salad)
Refreshing Acorn Jelly Salad (Dotori Muk Salad)
Beat the Heat! Make a Hearty Acorn Jelly Salad with Plenty of Fresh Vegetables
On these scorching hot days, it’s so easy to feel lazy and just want simple, refreshing food. That’s why I made this cooling acorn jelly salad for lunch! Packed with fresh lettuce and perilla leaves from my garden, along with any leftover veggies I had, this salad was the perfect light and satisfying meal. It vanished in no time!
Serves 2- Acorn jelly (Dotori muk) 520g
- Lettuce 5 leaves
- Perilla leaves (Kkaennip) 3 leaves
- Onion 1/4 medium (thinly sliced)
- Carrot 1/5 medium (thinly sliced)
- Cucumber 1/2 medium (julienned)
- Egg 1 (for garnish)
- Scallions 2 stalks (chopped)
- Kimchi 50g (chopped and seasoned)
Broth- Store-bought cold noodle broth 2 packets (approx. 500ml)
- Vinegar 1 Tbsp
- Sugar 1 Tbsp
- Mustard paste (Yeon gyeoja) 3 tsp (or to taste)
- Kimchi brine 3 Tbsp
Kimchi Seasoning (Optional)- Minced garlic 1/2 tsp
- Sesame seeds 1 tsp
- Sesame oil 1/2 tsp
- Store-bought cold noodle broth 2 packets (approx. 500ml)
- Vinegar 1 Tbsp
- Sugar 1 Tbsp
- Mustard paste (Yeon gyeoja) 3 tsp (or to taste)
- Kimchi brine 3 Tbsp
Kimchi Seasoning (Optional)- Minced garlic 1/2 tsp
- Sesame seeds 1 tsp
- Sesame oil 1/2 tsp
Cooking Instructions
Step 1
Prepare the acorn jelly, which can be homemade or store-bought. If you have any other crisp vegetables on hand, feel free to add them! Beyond lettuce and perilla leaves, blanched bean sprouts or shredded cabbage also make great additions.
Step 2
Get your store-bought cold noodle broth ready. For an extra frosty experience, pop it in the freezer for a little while beforehand. Once your acorn jelly and broth are prepped, let’s get cooking!
Step 3
Slice the acorn jelly into strips about the thickness of your pinky finger and place them in a large bowl. Handle the jelly gently as you slice to prevent it from breaking apart.
Step 4
Separate the egg white and yolk, then make thin omelets (jidan). Once cooled, slice them into fine julienne strips. For the cucumber, you can remove the seedy core by ‘twisting’ (dolyogakgi) before julienning it finely. These colorful garnishes will make your dish look even more appealing.
Step 5
Thinly slice the onion for a pleasant crunch. Finely julienne the carrot for a touch of color. Also, slice the lettuce and perilla leaves into bite-sized pieces. The fresher your vegetables, the better your salad will taste.
Step 6
Finely chop the scallions for a fresh aroma. If you’re seasoning your kimchi, finely chop it and mix with minced garlic, sesame seeds, and sesame oil. The slight spiciness of the kimchi will complement the broth beautifully. (This seasoning is optional; you can simply chop and add the kimchi.)
Step 7
Look at all these vibrant vegetables! You can adjust the quantities based on your preference. This acorn jelly salad is not only delicious but also packed with nutrients thanks to all the fresh produce.
Step 8
Add 3 tablespoons of well-fermented kimchi brine to the chilled, slightly icy cold noodle broth. This brine adds a wonderful savory depth and color to the salad.
Step 9
Balance the flavors by adding 1 tablespoon of vinegar and 1 tablespoon of sugar. Feel free to adjust the sweetness and tanginess to suit your personal taste. This is your chance to create the perfect broth!
Step 10
Finally, stir in 3 teaspoons of mustard paste for a pleasant kick and extra dimension of flavor. Adjust the amount of mustard to your liking. Whisk everything together to create a refreshingly tangy and sweet broth.
Step 11
Arrange the sliced acorn jelly attractively in a large serving bowl. Generously top with all the colorful, fresh vegetables you’ve prepared. Garnish with the egg omelet strips and seasoned kimchi for an even more appealing presentation.
Step 12
Pour the cold, tangy, and slightly icy broth over everything, and voila! Your refreshing acorn jelly salad is complete. It’s so cooling, it’ll feel like it’s soothing your soul. Enjoy!
