Refreshing and Hearty Acorn Jelly Salad (Dotori Muk Salad)
Refreshing and Hearty Acorn Jelly Salad (Dotori Muk Salad)
The Perfect Summer Lunch: Dotori Muk Salad Recipe for a Refreshing Meal
Beat the summer heat with this delightful Dotori Muk Salad! This dish is incredibly refreshing when served cold and equally satisfying when enjoyed warm. The chewy acorn jelly, crisp vegetables, and savory broth create a perfect harmony of flavors. For an even more filling meal, simply add leftover rice to the broth. Let’s get started on making this cooling summer delicacy!
Main Ingredients for Dotori Muk Salad- 1 block (approx. 300g) Acorn Jelly (Dotori Muk)
- 1 pouch (refrigerated) Cold Buckwheat Noodle Broth (Naengmyeon Broth)
- 1/2 Cucumber
- 2 Eggs
- 1/3 cup (approx. 50g) Well-fermented Kimchi (sour kimchi)
- A little Cooking Oil
- A little Sesame Seeds (toasted)
- 3 cups (approx. 750ml) Anchovy and Kelp Broth (Dashima)
- A little Crumbled Seaweed (roasted)
For the Egg Crepe- 1 pinch Salt (approx. 0.5g)
- 1 Tbsp Mirin (or cooking wine)
Kimchi Seasoning- 1 Tbsp Sesame Oil
- 0.5 Tbsp Brown Sugar (approx. 7g)
Broth Seasoning (Base Broth)- 2 Tbsp Vinegar
- 1 Tbsp Brown Sugar (approx. 15g)
- 1 pinch Salt (approx. 0.5g)
- 1 Tbsp Mirin (or cooking wine)
Kimchi Seasoning- 1 Tbsp Sesame Oil
- 0.5 Tbsp Brown Sugar (approx. 7g)
Broth Seasoning (Base Broth)- 2 Tbsp Vinegar
- 1 Tbsp Brown Sugar (approx. 15g)
- 2 Tbsp Vinegar
- 1 Tbsp Brown Sugar (approx. 15g)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Dotori Muk Salad. Squeeze out excess liquid from the kimchi and wash the cucumber.
Step 2
Bring a pot of water to a boil. Add the block of acorn jelly and blanch for about 3 minutes. This step helps to remove any residual bitterness and improves the jelly’s texture. After blanching, rinse the jelly under cold water and let it cool slightly.
Step 3
Once the acorn jelly has cooled enough to handle, cut it into thick, bite-sized strips, about 0.7-1cm wide. Using a wavy knife or a regular knife, create generous strips that are easy to pick up with chopsticks. Cutting it thicker enhances the chewy texture.
Step 4
Finely chop the well-fermented kimchi. Squeeze out as much liquid as possible by hand. Then, mix in 1 tablespoon of sesame oil and 0.5 tablespoon of brown sugar. Gently toss to combine. This seasoning balances the kimchi’s sourness with a touch of sweetness, enriching the overall flavor of the salad.
Step 5
In a bowl, crack the 2 eggs. Add a pinch of salt and 1 tablespoon of mirin to eliminate any eggy smell. Whisk well. Lightly oil a non-stick pan and heat over medium-low heat. Pour the egg mixture thinly and cook to create an egg crepe. Once cooked, let it cool slightly, then slice it into thin strips.
Step 6
Wash the 1/2 cucumber, remove the seeds if desired, and cut it into thin matchsticks, similar in size to the egg strips. This adds a delightful crunch and freshness to the salad. Your garnish ingredients are now ready!
Step 7
Prepare the refreshing broth. Use 1 pouch of store-bought cold buckwheat noodle broth. For an extra layer of flavor and coolness, mix in 3 cups of homemade anchovy and kelp broth that has been chilled and slightly frozen to create an icy slush (like ‘sal-eoreum’). If homemade broth isn’t available, you can use just the store-bought broth.
Step 8
In a bowl or pitcher, combine the chilled broth (or cold water) with the store-bought cold buckwheat noodle broth. Add 2 tablespoons of vinegar and 1 tablespoon of brown sugar. Stir thoroughly until the sugar is completely dissolved. This creates the perfectly balanced sweet and sour base broth for your Dotori Muk Salad. Taste and adjust seasoning if needed.
Step 9
Arrange the sliced acorn jelly generously at the bottom of a deep serving bowl. Artfully arrange the julienned cucumber, egg strips, and seasoned kimchi on top as garnishes. The vibrant colors of the toppings will make your Dotori Muk Salad look incredibly appetizing.
Step 10
Just before serving, pour the chilled base broth generously over the acorn jelly and garnishes. Sprinkle with crumbled roasted seaweed and toasted sesame seeds. Your delicious and refreshing Dotori Muk Salad is ready to be enjoyed! For a heartier meal, consider adding leftover rice to the broth.
