Chewy Acorn Jelly Salad with Cucumber
Chewy Acorn Jelly Salad with Cucumber
A Popular Potluck Dish: Acorn Jelly and Cucumber Salad!
This acorn jelly and cucumber salad is a refreshing and flavorful dish that’s perfect for any occasion. I brought it to a potluck party, and even my international friends loved it, calling it ‘jelly salad’! It’s a simple yet elegant dish that adds a touch of sophistication to your table.
For the Acorn Jelly- 1 cup acorn jelly powder
- 6 cups water
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
For the Salad- 1 cucumber
- 1 cucumber
Cooking Instructions
Step 1
Let’s start by making the chewy acorn jelly from scratch! The ideal ratio for a soft yet firm jelly is 1 cup of acorn jelly powder to 6 cups of water. Whisk the powder and water together until smooth, then let it rest for about 10 minutes to allow the powder to fully hydrate.
Step 2
Place the hydrated jelly mixture in a pot over medium heat. Stir continuously to prevent it from sticking to the bottom. Once it starts to boil, reduce the heat to low and continue to cook for another 5 minutes. Stir in 1/2 Tbsp salt and 1 Tbsp sesame oil, then remove from heat.
Step 3
Lightly grease a container with oil or sesame oil; this will make it easier to unmold the jelly later. Pour the hot jelly mixture into the prepared container. Gently sprinkle 2 Tbsp of cold water over the surface of the jelly. This helps create a smooth surface and aids in setting. Once it has cooled slightly, cover with plastic wrap and refrigerate for 1-2 hours, or until firm. If making jelly from scratch seems too daunting, you can always use store-bought acorn jelly. If using store-bought jelly, cut it into bite-sized pieces, blanch it in boiling water until translucent, then immediately rinse under cold water to cool and prepare for the salad.
Step 4
Now, let’s prepare the delicious dressing that will bring this salad to life. In a bowl, combine 5 Tbsp soy sauce, 3 Tbsp red chili flakes (gochugaru), 2 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, 3 Tbsp chopped green onions, and 2 Tbsp oligo syrup (or your preferred liquid sweetener). Mix everything well until thoroughly combined. You can add 1 Tbsp of sesame oil or perilla oil for extra fragrance and flavor.
Step 5
Wash the cucumber thoroughly. Rub it gently with salt to enhance its crispness. For an even better texture and flavor, chill the cucumber in the refrigerator before slicing. Trim the ends of the cucumber, cut it in half lengthwise, and then slice it thinly into half-moon shapes, about 0.5 cm thick.
Step 6
Cut the prepared acorn jelly into pieces similar in size and shape to the cucumber slices. You can cut them into bite-sized cubes or thin strips – whichever you prefer. Cutting all ingredients to a similar size ensures the dressing coats everything evenly for maximum flavor.
Step 7
Add both the sliced acorn jelly and cucumber to the bowl with the prepared dressing. Gently toss everything together to coat evenly. Be careful not to break up the jelly while mixing.
Step 8
You can plate this salad in various ways. Arrange the cucumber slices attractively around the edge of a serving platter or a wide pasta bowl, and then place the dressed acorn jelly in the center. The contrast between the crisp cucumber and the chewy jelly is wonderfully satisfying.
Step 9
This acorn jelly and cucumber salad also makes a fantastic standalone dish. Serve it generously on a large plate and consider garnishing with fresh chives or aromatic perilla leaves for an even more impressive presentation. It’s perfect as a light meal or a delightful accompaniment to drinks. Enjoy your homemade Acorn Jelly Salad!
