Refreshing Acorn Jelly Salad for Spring
Refreshing Acorn Jelly Salad for Spring
Easy Acorn Jelly Salad Recipe (How to Blanch Acorn Jelly, Delicious Seasoning Sauce)
As the spring rains frequently grace us, why not enjoy this refreshing acorn jelly salad tossed with fresh spring vegetables? It’s a taste of spring that will awaken your palate. This super simple recipe allows you to savor delicious acorn jelly salad right at home!
Main Ingredients- 1/2 block Acorn Jelly (approx. 200g)
- 6 Lettuce leaves
- 3 Korean chili peppers (Cheongyang chili)
- 1/2 Onion
Seasoning Sauce Ingredients- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
- 4 Tbsp Soy sauce
- 1 Tbsp Sugar
- Sesame seeds to taste
- 1 Tbsp Sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
- 4 Tbsp Soy sauce
- 1 Tbsp Sugar
- Sesame seeds to taste
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Prepare the ingredients needed for the acorn jelly salad. You’ll need half a block of acorn jelly, 6 fresh lettuce leaves, 3 spicy Korean chili peppers, and half an onion for crunch. Also, have 1 tablespoon of minced garlic ready.
Step 2
In a large pot, bring about 1 liter of water to a boil with 1 tablespoon of salt over high heat. Once the water is rapidly boiling, rinse the acorn jelly block under running water and carefully place it into the boiling water. Reduce the heat to medium and blanch for about 5 minutes. This process removes any bitterness from the jelly and enhances its wonderfully chewy texture.
Step 3
Immediately after blanching, transfer the acorn jelly to a bowl of cold water. This helps it retain its firm, bouncy texture and prevents it from breaking apart. Once it’s completely cooled, drain the water well and cut the jelly into bite-sized pieces.
Step 4
Blanched acorn jelly has a distinctly different texture compared to its raw state. It becomes wonderfully firm, smooth, and delightfully chewy, significantly enhancing its flavor. You can cut it into longer, larger pieces according to your preference, but be mindful that cutting it too thinly or too small can cause it to break easily. Aim for a size that holds its shape well.
Step 5
Prepare the vegetables. Feel free to use other vegetables you have in your refrigerator. Tear the lettuce leaves into bite-sized pieces or cut them as desired. Thinly slice the onion. Finely mince the Korean chili peppers. Have the minced garlic ready. Ensure all vegetables are fresh for the best taste.
Step 6
Let’s make the delicious seasoning sauce. In a mixing bowl, combine 1 tablespoon of sugar, 1 tablespoon of gochugaru (Korean chili powder), and 1 tablespoon of minced garlic. Add 4 tablespoons of soy sauce. Stir in the minced Korean chili peppers you prepared. (Adjust the amount of chili peppers if you prefer it spicier).
Step 7
Now, add all the prepared vegetables to the bowl with the seasoning sauce. Include the sliced onion and lettuce. Gently mix everything together with the seasoning sauce. Using two spoons to lightly toss the ingredients initially will help distribute the sauce evenly without crushing the jelly.
Step 8
It’s finally time to add the star ingredient: the acorn jelly.
Step 9
Drizzle in 1 tablespoon of sesame oil. Then, using two spoons, carefully toss everything together, ensuring the acorn jelly doesn’t break. Your appetizing acorn jelly salad is now ready to be enjoyed!
