Acorn Jelly Salad (Dotori Muk Muchim)
Acorn Jelly Salad (Dotori Muk Muchim)
Savory and Chewy Acorn Jelly Salad with a Spicy and Sweet Dressing
Introducing a delightful recipe for Acorn Jelly Salad, featuring the savory and chewy texture of dotori muk perfectly balanced with crisp, fresh vegetables in a vibrant spicy and sweet dressing. This dish is a refreshing and satisfying choice for a light meal or a flavorful side dish.
Main Ingredients- 700g Acorn Jelly (Dotori Muk)
- 50g Carrot
- 50g Onion
- 1 Red Chili Pepper
- 1 Green Chili Pepper
- 5 Lettuce Leaves
- A small bunch of Chives
- 1/3 Cucumber
- A pinch of Sesame Seeds (for garnish)
Spicy and Sweet Dressing Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Sesame Oil
- 1 Tbsp Lemon Juice
- 3 Scallions (finely chopped)
- 3 Tbsp Soy Sauce
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Sesame Oil
- 1 Tbsp Lemon Juice
- 3 Scallions (finely chopped)
Cooking Instructions
Step 1
First, rinse the acorn jelly under cool running water. Carefully cut it into bite-sized pieces, about 1.5cm thick squares, ensuring they don’t stick together. It’s best to cut them to a moderate thickness so the dressing can absorb well.
Step 2
Now, prepare the vegetables. Wash the carrot, peel it, cut it in half lengthwise, and then slice it thinly into long strips about 0.3cm thick. Peel the onion and slice it into thin strips. Remove the stems from the red and green chili peppers, remove the seeds, and slice them diagonally about 0.5cm thick for color and a hint of spice.
Step 3
Wash the lettuce leaves, pat them dry, and tear or cut them into roughly 3-4cm pieces. Cut the chives to a similar length for a fresh aroma. Wash the cucumber, trim the ends, cut it in half lengthwise, and then slice it diagonally about 0.3cm thick to retain its crispness.
Step 4
Finely chop the scallions. Now, let’s make the delicious dressing. In a mixing bowl, combine 3 Tbsp soy sauce, 1 Tbsp soup soy sauce, 2 Tbsp gochugaru, 1 Tbsp ground toasted sesame seeds, 1 Tbsp minced garlic, 1 Tbsp plum extract, 2 Tbsp sesame oil, and 1 Tbsp lemon juice. Mix everything thoroughly until well combined. Add the chopped scallions and stir again to complete the dressing.
Step 5
Place the prepared acorn jelly and all the fresh vegetables (carrot, onion, chili peppers, lettuce, chives, cucumber) into a large mixing bowl. Pour the prepared dressing evenly over the ingredients. Be generous with the dressing to ensure everything is well coated.
Step 6
It’s time to mix everything together for the best flavor! Gently toss the ingredients using a lifting and folding motion, as if dusting off flour. Be careful not to mash the acorn jelly or vegetables. Ensure the dressing is evenly distributed throughout the mixture.
Step 7
Transfer the well-mixed acorn jelly salad to a serving dish. Garnish with a sprinkle of sesame seeds for an extra nutty flavor and appealing look. You’ve now created a delicious Acorn Jelly Salad that’s hard to resist! It’s perfect as a side dish with rice or as a companion to Korean rice wine (makgeolli). Enjoy this irresistible dish!
