Acorn Jelly Salad with Crisp Vegetables
How to Make Acorn Jelly Salad, Acorn Jelly Dressing, Acorn Jelly Recipes
This acorn jelly salad, made with leftover vegetables from your fridge, is perfect as a side dish or a delightful accompaniment to makgeolli (Korean rice wine). While I didn’t have makgeolli when I made this, it’s truly a fantastic pairing! I usually make acorn jelly from scratch using acorn flour, but this time I’m sharing a recipe using store-bought acorn jelly with a vibrant vegetable mix. If you’ve had acorn jelly for a while, this method revitalizes it beautifully. (I couldn’t include cucumber this time, but adding cucumber would make it even crunchier and more refreshing!)
Ingredients- 1/2 block acorn jelly
- Assorted fresh leafy greens for wraps
Dressing Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 0.7 Tbsp sugar (adjust to taste)
- 0.5 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 0.7 Tbsp sugar (adjust to taste)
- 0.5 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Blanching the Acorn Jelly: If you’re using store-bought acorn jelly that has been refrigerated, it’s best to blanch it in boiling water for about 5 minutes before serving. This helps to achieve a chewier, softer, and more delicious texture. Be gentle when handling it, as it can be prone to breaking.
Step 2
After blanching, rinse the acorn jelly under cold water to cool it down and drain any excess water. This step ensures a smooth and pleasant texture. Slice the acorn jelly into bite-sized pieces, using a jelly cutter if available for neatness. Wash your fresh greens thoroughly and use a salad spinner to remove excess water.
Step 3
In a mixing bowl, combine the leafy greens. Add the gochugaru, sesame oil, and soy sauce first. Coating the delicate greens with oil before adding other seasonings helps them stay crisp and prevents them from wilting too quickly.
Step 4
Next, add the minced garlic, sweet maesilcheong (plum extract), and toasted sesame seeds to the bowl.
Step 5
Add the sugar and minced garlic to the greens, and gently toss the vegetables to evenly coat them with the seasonings. Avoid over-mixing to maintain the crispness of the greens.
Step 6
Once the vegetables are well-seasoned, add the sliced acorn jelly to the bowl. Gently toss everything together until the acorn jelly is also coated with the delicious dressing. Your acorn jelly salad is now ready!
Step 7
Transfer the finished acorn jelly salad to a serving plate. Sprinkle some extra toasted sesame seeds on top for a final touch. Enjoy the delightful combination of crisp, refreshing vegetables and soft, chewy acorn jelly.
Step 8
Acorn jelly can be enjoyed simply with a savory dressing, or seasoned with chopped kimchi for a spicy kick. However, incorporating a generous amount of fresh vegetables creates a salad that is both crunchy and refreshing, with a wonderfully soft texture that makes it incredibly satisfying and easy to finish!
