Chewy Acorn Jelly Salad: The Ultimate Recipe
Chewy Acorn Jelly Salad: The Ultimate Recipe
Chewy and Springy Acorn Jelly Salad Made with a Delicious Soy Sauce-Based Dressing
Here’s a delightful acorn jelly salad recipe using homemade acorn jelly made from 100% domestic acorn powder. The savory and slightly spicy dressing perfectly complements the chewy jelly and fresh vegetables, creating a visually appealing and appetizing dish. This recipe is ideal for when you’re hosting guests or as a fantastic accompaniment to makgeolli (Korean rice wine). It’s simple enough for beginners to follow and enjoy a special meal.
Main Ingredients- 200g Acorn Jelly (homemade or store-bought)
- 1 Cucumber
- 1/4 Onion
- 100g Lettuce
- 30g Chives
Savory Dressing- 4 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Anchovy or similar)
- 2 Tbsp Corn Syrup or Honey
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil (optional, for enhanced aroma)
- 2 Tbsp Toasted Sesame Seeds (crushed for better flavor)
- 4 Tbsp Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Anchovy or similar)
- 2 Tbsp Corn Syrup or Honey
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil (optional, for enhanced aroma)
- 2 Tbsp Toasted Sesame Seeds (crushed for better flavor)
Cooking Instructions
Step 1
If using homemade acorn jelly, take it out of the refrigerator about 30 minutes before slicing to bring it to room temperature. Jelly made from 100% domestic acorns does not need to be washed separately. (For store-bought jelly, you can blanch it briefly or rinse it according to your preference.)
Step 2
Trim the ends of the cucumber, scoop out the seeds with a spoon, and then slice it into about 1cm thick pieces. Salt the cucumber slices in lightly salted water for 10 minutes. After salting, drain them thoroughly in a colander to remove excess moisture. This step helps keep the cucumber crisp.
Step 3
Wash the lettuce under running water and pat it dry. Chop it into bite-sized pieces (about 3-4 cm). Peel the onion, cut it in half, and then slice it thinly.
Step 4
In a bowl, combine the soy sauce, fish sauce, corn syrup, vinegar, and sugar. Stir well until the sugar is dissolved to create the base for the dressing. (Adjust the amount of sugar to your taste.)
Step 5
Add the red pepper flakes to the prepared dressing and mix thoroughly. The gochugaru will add a pleasant spiciness and vibrant color to the dish.
Step 6
Add 1 tablespoon of sesame oil to the prepared vegetables (lettuce, onion, cucumber) and toss gently to coat them. This coating helps prevent the vegetables from becoming mushy or watery when mixed with the dressing, maintaining their crispness.
Step 7
Add about two-thirds of the prepared dressing to the coated vegetables and toss gently. Lightly coating the vegetables beforehand with some of the dressing makes it easier to mix evenly with the acorn jelly later and helps control the overall amount of seasoning.
Step 8
Slice the acorn jelly into bite-sized pieces. Add another tablespoon of sesame oil and a portion of the remaining dressing to the sliced jelly, and toss gently. Coating the jelly with dressing beforehand ensures the seasoning adheres well and enhances its flavor.
Step 9
Now, combine the dressed acorn jelly and the lightly dressed vegetables in a large bowl. Pour in all the remaining dressing. If you are adding other ingredients like chives or red chili peppers (optional), add them at this stage. Mix everything gently, being careful not to mash the ingredients.
Step 10
Finally, sprinkle generously with crushed or ground toasted sesame seeds for a nutty aroma. If you enjoy perilla oil, you can substitute or mix it with the sesame oil. The salad is best enjoyed immediately for maximum freshness.
