Chewy Acorn Jelly Salad (Dotori Muk Muchim) – Rustic Recipe
Chewy Acorn Jelly Salad (Dotori Muk Muchim) – Rustic Recipe
Experience the Authentic Taste of Rural Korea with this Chewy Acorn Jelly Salad!
This recipe features a delightful acorn jelly salad made with jelly gifted by a kind elderly neighbor. It’s a simple yet flavorful dish, perfect for a healthy and refreshing addition to your meal, highlighting the natural goodness of acorn jelly and fresh garden vegetables.
Main Ingredients- 1 block Acorn Jelly (Dotori Muk, approx. 300-400g)
- A handful of fresh garden vegetables (e.g., lettuce, perilla leaves, cucumber, to your liking)
Special Dressing- 6 Tbsp Soy Sauce (approx. 90ml)
- 2 Tbsp Korean Chili Flakes (Gochugaru, fine, approx. 15g)
- 1 tsp Sesame Oil (approx. 5ml)
- 1 tsp Minced Garlic (approx. 5g)
- A pinch of toasted sesame seeds (adjust to taste)
- 6 Tbsp Soy Sauce (approx. 90ml)
- 2 Tbsp Korean Chili Flakes (Gochugaru, fine, approx. 15g)
- 1 tsp Sesame Oil (approx. 5ml)
- 1 tsp Minced Garlic (approx. 5g)
- A pinch of toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
In rural villages, it’s common to share homemade acorn jelly with neighbors, reflecting the generous spirit of the countryside! I recently received two blocks of delicious acorn jelly, made from acorns harvested from her own trees, from a dear elderly neighbor. I was so grateful and wanted to capture it on camera, but it was so good that one block disappeared in the blink of an eye! Only this precious block remained. I pondered what delicious dish I could make with this wonderful ingredient.
Step 2
First, I prepared the fresh vegetables I picked from my garden. I washed a handful of tender lettuce leaves thoroughly and removed excess water. For an even richer texture and flavor, you can also add perilla leaves, young greens, or thinly sliced cucumber, depending on your preference.
Step 3
Now, let’s make the special dressing that will bring the acorn jelly salad to life. In a small bowl, combine 6 tablespoons of soy sauce, 2 tablespoons of fine gochugaru (Korean chili flakes), 1 teaspoon of fragrant sesame oil, 1 teaspoon of pungent minced garlic, and finally, a pinch of toasted sesame seeds for extra flavor. Mix everything well until thoroughly combined. Feel free to adjust the amount of gochugaru or soy sauce to suit your personal taste.
Step 4
It’s time to cut the star of this dish, the acorn jelly! Gently rinse the acorn jelly under cool running water to remove any surface impurities. Then, using a special jelly cutter or a regular knife, slice it into bite-sized pieces. Using a jelly cutter helps prevent the jelly from breaking and makes it easier to pick up with chopsticks. I sliced mine into pieces that are perfect for a single bite.
Step 5
Arrange the fresh garden vegetables attractively on a serving plate. Neatly place the sliced acorn jelly on top of the vegetables. Finally, serve the special dressing alongside. Voilà! Your rustic and appetizing acorn jelly salad is ready. Serving the dressing separately allows each person to mix it according to their preference just before eating.
Step 6
Doesn’t this rustic acorn jelly salad, with its wonderfully chewy texture, look incredibly appetizing? The unique firm yet tender texture of the acorn jelly, combined with the crispness of fresh vegetables and the savory dressing, creates a delightful explosion of flavors in your mouth.
Step 7
Thanks to this acorn jelly salad, made with the warmth and love of my neighbor, my simple country meal has become much more abundant and special. I end the day feeling grateful, happy, and content. I hope you too can create a healthy and happy mealtime with this delicious acorn jelly salad!
