Chewy & Refreshing Acorn Jelly Salad Recipe
How to Make Acorn Jelly Salad, Acorn Jelly Blanching, Acorn Jelly Dressing, Fresh Vegetables, Makgeolli Snack, Diet Food
Acorns, a versatile food source, are enjoyed in various dishes like jelly, sujebi (hand-pulled dough soup), and noodles. Acorn jelly, made from acorns, is a beneficial ingredient for our health. It contains a compound called ‘aconite acid,’ which helps the body expel waste products like fine dust and heavy metals. It also aids in liver health by removing toxins and waste that can impair liver function. Furthermore, it’s rich in tannins, an antioxidant that helps prevent skin aging by eliminating free radicals. The vitamins and minerals, especially potassium, help excrete sodium accumulated in the body, cleanse blood vessels, and prevent cholesterol buildup, contributing to cardiovascular health. With low calories and high water and fiber content, it provides a feeling of fullness, making it an excellent choice for a diet. While acorns have about 220 kcal per 100g, acorn jelly significantly reduces this to around 45 kcal per 100g, making it a light and satisfying meal.
Main Ingredients- 1 Acorn Jelly (300g)
- 5 Lettuce leaves
- 20g Carrot (for color)
- A little Green onion
- A little Cucumber
- 1 Cheongyang chili pepper
Acorn Jelly Dressing (Tablespoon Measurement)- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sugar (preferably unrefined organic sugar)
- 1 Tbsp Ground Sesame Seeds
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sugar (preferably unrefined organic sugar)
- 1 Tbsp Ground Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
On a rainy day, whip up this acorn jelly salad packed with fresh vegetables! It’s a delightful dish that pairs perfectly with makgeolli (Korean rice wine) or serves as a tasty side dish with its wonderfully chewy texture.
Step 2
For this recipe, I’ve used store-bought acorn jelly and any leftover vegetables from my fridge. Feel free to use whatever fresh vegetables you have on hand for maximum flavor and freshness.
Step 3
While homemade acorn jelly can be dressed immediately, store-bought acorn jelly needs to be blanched first. Blanching prevents the jelly from crumbling easily and losing its chewy texture. Fill a pot with enough water to cover the acorn jelly. Bring to a rolling boil over high heat, then reduce to medium-high heat and blanch the jelly for about 5 minutes.
Step 4
Once blanched, rinse the acorn jelly under cold water. Then, using a jelly cutter or a knife, slice it into bite-sized pieces. A jelly cutter creates wavy edges that help reduce slipperiness and allow the dressing to coat the jelly more evenly, enhancing the flavor.
Step 5
Traditionally, you’d mix the dressing separately and toss the vegetables before adding the jelly. However, pressed for time, I added all the chopped vegetables and the acorn jelly to a bowl and mixed the dressing ingredients directly. Start by adding the soy sauce (either regular or light).
Step 6
Next, add the fish sauce, plum extract, and minced garlic for a boost of umami and flavor.
Step 7
Add the unrefined brown sugar to balance the sweetness. You can substitute it with corn syrup or allulose if preferred. Then, add the gochugaru (chili flakes) and ground sesame seeds for extra flavor and texture.
Step 8
Finally, drizzle in the sesame oil. Gently toss everything together with a spoon, being careful not to break the jelly, ensuring all the ingredients are well coated with the dressing. Using perilla oil instead of sesame oil will also give it a lovely aromatic finish.
Step 9
Transfer the finished acorn jelly salad to a serving bowl and sprinkle with toasted sesame seeds. The delightful combination of crisp vegetables and tender jelly is now ready to be enjoyed!
Step 10
This acorn jelly salad, a favorite for my diet days, is not only delicious but also a fantastic way to incorporate plenty of fresh vegetables. If you make the dressing with a light touch, it’s a satisfying meal even without rice.
