Chewy Acorn Jelly Salad with Kimchi
Delicious Acorn Jelly Salad with Chopped Kimchi: A Quick Snack, Drinking Food, Side Dish, and Diet Meal Recommendation
Hello everyone! Today, I’m sharing a simple yet incredibly delicious recipe for Acorn Jelly Salad with Kimchi. It’s perfect for a late-night snack, a light meal, a refreshing side dish, or even a healthy diet option. I often enjoy this as part of my diet meals or serve it with brown rice. It’s so easy and quick to make, so let’s get started!
Main Ingredients- 1 pack Acorn Jelly (Dotorimuk)
- 1 handful well-fermented Kimchi
- 3 sheets dried Seaweed (Gim)
- Plenty of Toasted Sesame Seeds
Seasoning Ingredients- 3-4 Tbsp Soy Sauce
- 1/2 Tbsp Sugar (or 1 Tbsp Oligosaccharide)
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- A little Chopped Green Onion
- 3-4 Tbsp Soy Sauce
- 1/2 Tbsp Sugar (or 1 Tbsp Oligosaccharide)
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- A little Chopped Green Onion
Cooking Instructions
Step 1
First, prepare 1 pack of acorn jelly. Briefly blanch it in hot water for about 30 seconds to 1 minute to maintain its chewy texture. Be careful not to overcook, as it might fall apart.
Step 2
Cut the prepared acorn jelly into your desired shape. You can cut it into bite-sized cubes or, as shown in the next step, into longer strips.
Step 3
I’ve cut mine into convenient, long strips. This way, the seasoning coats the jelly evenly, making it even tastier.
Step 4
Prepare the chopped green onion and minced garlic for the seasoning. Using fresh ingredients will significantly enhance the flavor.
Step 5
Take out some well-fermented kimchi from the refrigerator and chop it finely. For a kimchi salad, using slightly sour and aged kimchi yields the best flavor. Adjust the amount of soy sauce based on the saltiness of your kimchi.
Step 6
Add 1/2 tablespoon of sugar or 1 tablespoon of oligosaccharide to the finely chopped kimchi to add a touch of sweetness. You can adjust the sweetness to your preference.
Step 7
Drizzle in 2 tablespoons of sesame oil for a rich, nutty aroma. Sesame oil plays a crucial role in elevating the overall taste of the dish.
Step 8
Add 1 tablespoon of minced garlic to balance the flavors.
Step 9
Add a suitable amount of chopped green onion for a fresh, aromatic touch.
Step 10
Now, add all the prepared, chewy acorn jelly to the seasoning mixture!
Step 11
Add 3-4 tablespoons of soy sauce to season. It’s important to adjust the amount based on the kimchi’s saltiness and your personal taste. I recommend starting with 3 tablespoons and tasting before adding more.
Step 12
Gently mix everything together with your hands, being careful not to break the acorn jelly. This gentle mixing will preserve its delightful chewy texture.
Step 13
Prepare the roasted seaweed (dried gim) to add a wonderful flavor. Lightly toasting it in a pan will make it extra crispy and nutty.
Step 14
Roughly crumble the roasted seaweed with your hands and add it to the seasoned acorn jelly. The seaweed adds a fantastic umami boost, making it even more delicious! (Note: Acorn jelly salad is also delicious with just seaweed and no kimchi for a cleaner taste. Today, we’re making it with the refreshing crunch of kimchi.)
Step 15
Finally, sprinkle generously with crushed toasted sesame seeds for added nuttiness and texture. A good amount of sesame seeds makes it visually appealing and enhances the flavor.
Step 16
And there you have it – a delicious Acorn Jelly Salad with Kimchi! It’s truly that simple. This dish is incredibly appealing, making you want to reach for more. Enjoy this satisfying acorn jelly dish that’s light on the stomach and always a pleasure to eat!
