Chewy and Spicy Acorn Jelly Salad (Dotori Muk Muchim)
Clear Out Your Fridge! A Flavorful Acorn Jelly Salad Recipe
Enjoy this delicious side dish and bar snack made with acorn jelly, known for its health benefits. It’s a fantastic way to use up various vegetables in your refrigerator! The special seasoning blend clings perfectly to the ingredients, creating a mouthwatering taste that will have you reaching for a drink.
Main Ingredients- 1 block Acorn Jelly (Dotori Muk)
- 1 head Lettuce
- 3-4 stalks Crown Daisy (Ssukgat)
- 1/2 stalk Green Onion
- 2 pcs Cheongyang Peppers (spicy chili peppers)
- 1 pc Red Chili Pepper
- 1/2 medium Onion
- 1/4 Carrot
- 1 packet Seasoned Seaweed (Jomikim)
Seasoning Sauce- 4 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Plum Extract (Maesil Extract)
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 4 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Plum Extract (Maesil Extract)
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the lettuce thoroughly and cut it into bite-sized pieces. Cutting it into manageable lengths will make it easier to eat.
Step 2
Peel the carrot after washing it. Cut it in half lengthwise and then slice it thinly into half-moon shapes. Thin slices cook more evenly and absorb flavor better.
Step 3
Peel the onion and slice it into very thin shreds. Thinly sliced onions offer a crisp texture and natural sweetness.
Step 4
Wash the green onion and cut it in half lengthwise. Then, slice it diagonally at about 0.5 cm intervals. If you prefer less heat, you can use only the white parts.
Step 5
Remove the stems from the Cheongyang peppers and red chili pepper, wash them, and then slice them thinly on an angle. These add a spicy kick and vibrant color. Removing the seeds will reduce the spiciness.
Step 6
Trim the bottom of the crown daisy stalks and wash them under running water. Cut the stalks and leaves into approximately three equal pieces for easy eating.
Step 7
Tear or snip the seasoned seaweed packet into very small pieces to create seaweed flakes. These flakes will add a savory flavor and delightful texture to the salad.
Step 8
Rinse the acorn jelly under cold water and then cut it into convenient lengths, about 1.5 cm thick. Be careful not to cut it too thinly, as it can easily break apart.
Step 9
In a mixing bowl, combine 4 Tbsp soy sauce, 2 Tbsp plum extract, 3 Tbsp red pepper flakes, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Whisk them together to create a delicious seasoning sauce. Feel free to adjust the amount of soy sauce or sugar to your preference.
Step 10
Place the prepared vegetables (lettuce, carrot, onion, green onion, chili peppers) into a large bowl. Add about half of the seasoning sauce and gently toss the vegetables. It’s important to maintain the crispness of the vegetables.
Step 11
Add the cut acorn jelly and the remaining seasoning sauce to the bowl with the seasoned vegetables. Gently mix everything together, ensuring the acorn jelly is coated in the sauce. Be careful not to overmix, as the jelly can become mushy.
Step 12
Finally, add the crushed seasoned seaweed flakes and lightly toss to combine all the ingredients. The seaweed flakes will enhance the nutty aroma and elevate the overall taste.
Step 13
Transfer the finished acorn jelly salad to a serving dish. This delicious side dish or appetizer, perfect with a drink, is now ready to be enjoyed! It’s especially refreshing when served chilled.
