Nostalgic Acorn Jelly Salad with Kimchi
Chef Lee Chan-won’s Secret Recipe! The Fantastic Harmony of Chewy Acorn Jelly and Refreshing Kimchi, Kimchi Acorn Jelly Salad Recipe
We made a special dish, Kimchi Acorn Jelly Salad, using precious acorn starch, preserved by freezing from acorns harvested in autumn. This dish is perfect for a hearty meal, especially on a crisp day, served with warm broth and refreshing kimchi. The delightful texture of the bouncy acorn jelly combined with the sweet and sour kimchi will stimulate your appetite.
Making Chewy Acorn Jelly
- Acorn powder 1 part
- Water 4 parts
- Salt, a pinch
- Sesame oil, a little (1/2 tsp)
Refreshing Kimchi Acorn Jelly Salad
- Homemade acorn jelly 1/2 block (approx. 200g)
- Cucumber 1/3
- Well-fermented Napa cabbage kimchi 1/8 head (Using aged kimchi will make it even tastier!)
- Chilled broth 3 cups (Anchovy-kelp broth recommended)
- Anchovy extract (fish sauce) 1 Tbsp (or soup soy sauce)
- Seaweed flakes, a little (to taste)
- Sesame oil, a little (1/2 tsp, for a nutty aroma!)
- Sesame seeds, a little (for garnish and flavor)
- Salt, a little (to adjust seasoning)
- Sesame oil, a little (for drizzling at the end)
- Homemade acorn jelly 1/2 block (approx. 200g)
- Cucumber 1/3
- Well-fermented Napa cabbage kimchi 1/8 head (Using aged kimchi will make it even tastier!)
- Chilled broth 3 cups (Anchovy-kelp broth recommended)
- Anchovy extract (fish sauce) 1 Tbsp (or soup soy sauce)
- Seaweed flakes, a little (to taste)
- Sesame oil, a little (1/2 tsp, for a nutty aroma!)
- Sesame seeds, a little (for garnish and flavor)
- Salt, a little (to adjust seasoning)
- Sesame oil, a little (for drizzling at the end)
Cooking Instructions
Step 1
First, let’s make the acorn jelly. In a pot, combine 1 part acorn powder, 4 parts water, a pinch of salt, and 1/2 tsp sesame oil. Whisk well to avoid lumps. Cook over medium-low heat, stirring continuously with a spatula, for about 10-15 minutes until it thickens. (Be careful not to let it burn!) Once it’s thick and mixes smoothly without sticking to the bottom, pour it into a prepared dish, level the surface, and let it cool completely at room temperature to set.
Step 2
While the jelly is setting, prepare the chilled broth. In a pot, add water, kelp, and dried anchovies for broth. Bring to a boil and simmer to extract the flavor. Remove the solids and chill the broth completely. Once the broth is ready, add 1 Tbsp of anchovy extract (fish sauce) for a savory depth. (You can substitute with soup soy sauce to your preference.)
Step 3
Wash the cucumber thoroughly and peel it using a peeler, rotating it as you go. (Removing the seeds will prevent excess moisture.) Slice it thinly into julienne strips using a mandoline or a knife. Lightly squeeze out excess liquid from the well-fermented Napa cabbage kimchi, then slice it into julienne strips of a similar size. (Using aged kimchi will result in a richer broth flavor.)
Step 4
Now it’s time to prepare the jelly. Slice the set acorn jelly into bite-sized pieces (about 1cm thick). Before slicing, blanch the jelly in boiling water for about 1 minute; this will make it even more bouncy and tender. Rinse the blanched jelly in cold water and drain completely.
Step 5
In a deep bowl, arrange the sliced acorn jelly, julienned cucumber, and sliced kimchi attractively. Pour the prepared chilled broth generously over the ingredients until they are submerged.
Step 6
Finally, it’s time to add the finishing touches for flavor! Sprinkle a generous amount of seaweed flakes, and drizzle with sesame seeds and fragrant sesame oil. (You can add a little salt to adjust the seasoning according to your taste.) Your refreshing and delicious Kimchi Acorn Jelly Salad is now ready. Enjoy!
