Spicy & Tangy Kimchi Acorn Jelly Salad (Dotori Muk Muchim)
How to Make Delicious Kimchi Acorn Jelly Salad: Blanching Acorn Jelly and Seasoning Recipe
A delightful combination of chewy, savory acorn jelly and crisp kimchi makes this ‘Kimchi Acorn Jelly Salad’ incredibly delicious. It’s a perfect accompaniment for makgeolli (Korean rice wine) or a refreshing side dish. Enjoy making this flavorful salad at home!
Main Ingredients
- 350g Acorn Jelly (Dotori Muk)
- 200g Kimchi (well-fermented)
- 1/2 Tbsp Sugar (optional, to mellow the kimchi’s sourness)
- 1/2 Tbsp Sesame Oil (for pre-seasoning)
- 1/2 stalk Scallion
- 1/4 small Onion
Seasoning
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Cut the acorn jelly into bite-sized pieces, approximately 1.5cm thick. Place the cut acorn jelly in a pot and add enough water to cover it. Bring to a boil over medium heat. Once boiling, continue to cook for 2-3 minutes to soften the jelly. This process helps to achieve a pleasant chewy texture and aids digestion.
Step 2
Immediately after blanching, rinse the acorn jelly under cold running water to cool it down completely. Drain the jelly well in a colander, allowing excess water to drip off. Properly draining prevents the seasoning from becoming watery and ensures it adheres well.
Step 3
Gently shake off any excess kimchi paste from the kimchi and chop it into manageable pieces with scissors or a knife. Add 1/2 Tbsp of sugar (or rice wine) and 1/2 Tbsp of sesame oil to the chopped kimchi and mix well. This pre-seasoning helps to reduce the sharp tang of the kimchi and enhances its savory flavor.
Step 4
Peel the onion and slice it into thin julienne strips. Finely chop the scallion, focusing on the white parts. The fresh crunch of these vegetables will add a delightful texture to the salad.
Step 5
In a large mixing bowl, combine the pre-seasoned kimchi, julienned onion, and chopped scallion. Add 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp gochugaru, and 1/2 Tbsp sugar. Mix everything thoroughly until the seasonings are evenly distributed.
Step 6
Add the well-drained acorn jelly to the bowl with the seasoned kimchi mixture. Drizzle in 1 Tbsp of sesame oil and sprinkle crushed sesame seeds (rub them between your palms to release their aroma). Gently toss the ingredients to coat the acorn jelly without breaking it, ensuring all components are well combined.
Step 7
Finally, mix everything gently one last time to ensure the acorn jelly, kimchi, and seasonings are beautifully harmonized. Your delicious ‘Kimchi Acorn Jelly Salad’ is now ready to be enjoyed! Savor the wonderful interplay of textures between the chewy jelly and the crisp kimchi.
