Chewy Buckwheat Jelly Salad Recipe
How to Make Buckwheat Jelly Salad Dressing & Simple Recipe Tips
Here’s a delicious way to enjoy buckwheat jelly, bought fresh from the market! As the weather gets hotter, fresh buckwheat jelly spoils easily and becomes hard to find. I quickly bought some when I saw it being sold. I’ve made a simple buckwheat jelly salad using leftover greens from my fridge. It’s a refreshing and flavorful dish perfect for a light meal or side.
Vegetable Ingredients
- 6 Perilla leaves
- 5 Lettuce leaves
- 1/4 Carrot
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the 6 perilla leaves, remove the stems, and cut them in half lengthwise, then thinly julienne them to about 0.5cm width. Cutting them too thinly can reduce the chewy texture.
Step 2
Wash the 5 lettuce leaves and cut them in half lengthwise, then julienne them roughly. This will add a refreshing crunch.
Step 3
Peel and wash the 1/4 carrot. Slice it thinly on the bias into half-moon shapes. This adds color and crispness to the dish.
Step 4
Lightly rinse the 1/2 block of buckwheat jelly under running water. Then, cut it into bite-sized pieces, about 1.5-2cm cubes. If your buckwheat jelly is very soft, you can lightly freeze it before cutting; this helps prevent it from breaking apart and makes for cleaner cuts.
Step 5
In a large bowl, combine the julienned perilla leaves, lettuce, carrot, and buckwheat jelly. Add 1 tablespoon of minced garlic to enhance the flavor.
Step 6
Now, let’s make the delicious dressing! Add 1 tablespoon of soy sauce, 1 tablespoon of gochugaru (Korean chili flakes), 2 tablespoons of vinegar for a sweet and sour taste, 1 tablespoon of plum extract (adjust sweetness to your preference), and finally, 1 tablespoon of sesame oil for a nutty aroma.
Step 7
It’s time to mix all the ingredients and dressing together! To avoid breaking the buckwheat jelly, gently toss everything from the bottom up using your hands, like folding. Mix lightly about 2-3 times until the dressing is evenly coated on the vegetables and jelly. Be careful not to mix too vigorously, as this can mash the jelly. For an even more refreshing taste, you can chill it in the refrigerator for a while before serving.
