Refreshing and Chewy Acorn Jelly Salad (Dotori Muk Salad)
Refreshing and Chewy Acorn Jelly Salad (Dotori Muk Salad)
Beat the Heat! Easy Acorn Jelly Salad Using Store-Bought Cold Noodle Broth
On sweltering hot days like these, a refreshing dish is just what you need! This acorn jelly salad, with its icy broth and perfectly cut jelly, topped with vibrant garnishes, is sure to make the heat disappear. It’s a light yet satisfying meal that’s perfect for a quick lunch or a cooling snack. Forget slaving over a hot stove; using pre-made cold noodle broth makes this dish incredibly easy and delicious. Enjoy a taste of summer at home!
Main Ingredients- 1 pack Acorn Jelly (Dotori Muk, approx. 300g)
- 1 pack Store-bought Cold Noodle Broth (Naengmyeon Yuksu, 700ml)
- 1/2 Cucumber
- 1/4 Carrot
- 3 stalks Scallions (Green Onions)
- 2/3 cup Well-fermented Kimchi
- 3-4 Tbsp Kimchi Juice
- 1 tsp Sesame Oil
- Pinch of Sugar (for kimchi seasoning)
- Vinegar (to taste)
- Crushed Seaweed (Gim Garu, for garnish)
Cooking Instructions
Step 1
Prepare all the ingredients for your refreshing acorn jelly salad. Using store-bought acorn jelly and cold noodle broth simplifies the process, making it an ideal summer delicacy.
Step 2
Cut the acorn jelly into bite-sized, long strips. Using a specialized jelly cutter (muk-kal) will give you beautifully shaped pieces. To ensure a wonderfully chewy texture, take the jelly out of the refrigerator a little before cutting to let it slightly warm up to room temperature.
Step 3
Wash the cucumber and carrot, then julienne them finely. Chop the scallions into small pieces for garnish.
Step 4
Finely chop the well-fermented kimchi, focusing on the crunchy stems for the best texture. Strain the kimchi juice through a sieve to collect the clear liquid separately.
Step 5
In a bowl, gently mix the chopped kimchi with a pinch of sugar to balance its sourness, and 1 tsp of sesame oil for a nutty aroma. Lightly season the kimchi.
Step 6
Prepare the star of this refreshing dish: the broth. For an extra icy chill, you can partially freeze the store-bought cold noodle broth beforehand until it forms a slushy consistency.
Step 7
Mix 3-4 tablespoons of the reserved kimchi juice into the prepared broth. Adjust the amount of kimchi juice to your liking, or feel free to omit it. You can also add a splash of vinegar for a tangy kick.
Step 8
In a deep bowl, place a generous portion of the cut acorn jelly. Artfully arrange the julienned cucumber, carrot, seasoned kimchi, and chopped scallions on top to create a colorful garnish.
Step 9
Finally, pour the icy, slushy broth over the jelly and garnishes. Your delicious and appetite-whetting acorn jelly salad is ready! For an extra touch of flavor, sprinkle some crushed seaweed (gim garu) on top. Enjoy! 🙂
