Chewy Acorn Jelly Salad with Fresh Vegetables
Chewy Acorn Jelly Salad with Fresh Vegetables
A Refreshing Dish for Guests: Acorn Jelly Salad!
This Acorn Jelly Salad features the delightful chewiness of acorn jelly combined with crisp, fresh vegetables, creating a burst of flavor in every bite. It’s especially perfect for festive occasions or holiday meals, offering a palate-cleansing contrast to richer dishes. For an even more special treat, consider using homemade acorn jelly! (Tip: Detailed instructions for making acorn jelly from scratch can be found at http://hls3790.tistory.com/177.)
Main Ingredients- 1 block Acorn Jelly
- 1 Cucumber
- 5 Lettuce leaves
- 5 Perilla leaves
- A small bunch of Garland Chrysanthemum
- 2 stalks Chicory (optional)
- 1 Red chili pepper (optional)
- A pinch of shredded seaweed (gim)
Seasoning Sauce- 5 Tbsp Soy Sauce
- 3.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Fine Perilla Seed Powder
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 1.5 Tbsp Oligodang (corn syrup)
- 1.5 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Vinegar
- 1 Tbsp Perilla Oil
- 5 Tbsp Soy Sauce
- 3.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Fine Perilla Seed Powder
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 1.5 Tbsp Oligodang (corn syrup)
- 1.5 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Vinegar
- 1 Tbsp Perilla Oil
Cooking Instructions
Step 1
1. Prepare the acorn jelly. Slice the acorn jelly into bite-sized pieces, ensuring they are not too thin.
Step 2
2. Let’s prepare the vegetables. Gently scrape off any rough parts on the cucumber’s surface, then wash it thoroughly. Slice it in half lengthwise and then thinly on an angle. Tear the lettuce and perilla leaves into large pieces. Separate the leaves of the garland chrysanthemum. For the red chili pepper (if using for garnish), slice it thinly on an angle after removing the seeds, then rinse briefly in cold water. (The red chili pepper is optional.) Feel free to add other vegetables you enjoy, but be mindful that too much garland chrysanthemum or chicory can impart a bitter taste.
Step 3
3. Let’s make the delicious seasoning sauce. In a bowl, combine 5 Tbsp soy sauce, 3.5 Tbsp gochugaru, 1.5 Tbsp fine perilla seed powder, 0.5 Tbsp minced garlic, 0.5 Tbsp sugar, 1.5 Tbsp oligodang, 1.5 Tbsp toasted sesame seeds, 0.5 Tbsp vinegar, and 1 Tbsp perilla oil. Mix well until evenly combined. (Tip: Adding fine perilla seed powder to the sauce helps it adhere to the jelly and vegetables, and adds a rich, nutty flavor.)
Step 4
4. Finally, let’s mix everything together. Add the prepared vegetables to the seasoning sauce and gently toss to coat evenly. Then, add the sliced acorn jelly and carefully mix, ensuring not to mash the jelly. Transfer the finished Acorn Jelly Salad to a serving dish and sprinkle with shredded seaweed and sesame seeds for a final touch. Enjoy!
