Perfectly Seasoned Acorn Jelly Salad (Dotorimuk Muchim)
How to Make a Delicious Acorn Jelly Salad Where the Sauce Clings Perfectly
Today, we’re making Acorn Jelly Salad (Dotorimuk Muchim), a perfect match with Makgeolli (Korean rice wine). This recipe creates a deep flavor profile where the seasoning adheres beautifully to the jelly. Enjoy this delightful dish!
Main Ingredients- 400g Acorn Jelly (store-bought)
- 10 Perilla Leaves (깻잎)
- 1/2 Onion
Cooking Instructions
Step 1
First, prepare the acorn jelly. Lightly rinse the store-bought acorn jelly under running water to remove any impurities. Then, slice it into bite-sized pieces, about 1.5cm thick and elongated. Avoid slicing too thinly, as it might break apart later; a moderate thickness is best.
Step 2
Place the sliced acorn jelly into boiling water and blanch for about 3 minutes. This step helps reduce any slight bitterness and enhances the chewy texture of the jelly.
Step 3
After blanching, drain the acorn jelly in a colander and immediately rinse it under cold running water. Rinsing with cold water cools it down, firms it up, and helps maintain its chewy consistency.
Step 4
Gently press the cold-rinsed acorn jelly with your hands to remove as much water as possible. Excess water can dilute the seasoning, so pressing with paper towels can also be helpful.
Step 5
To the drained acorn jelly, add 1 teaspoon of salt and gently toss to coat. Let it marinate for about 20 minutes. This pre-seasoning helps infuse flavor into the jelly itself.
Step 6
Let’s prepare the vegetables. Peel the onion and slice it thinly into strips. Cutting them thinly prevents them from being too overpowering when bitten into.
Step 7
Wash the perilla leaves thoroughly, pat them dry, and then slice them into pieces about 2-3 cm long. Slicing them too finely will reduce the textural contrast, so aim for a moderate size.
Step 8
Now, let’s make the delicious sauce! In a bowl, combine 3 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 0.5 Tbsp gochujang, 1 Tbsp plum extract, 1 Tbsp sesame oil, 35ml plain yogurt, and 0.5 Tbsp minced garlic. Mix everything thoroughly. The yogurt adds a subtle creaminess and is the secret to ensuring the sauce clings perfectly to the jelly.
Step 9
Finally, add the pre-seasoned acorn jelly and the prepared vegetables (sliced onion, perilla leaves) to the sauce. Gently toss everything together, being careful not to break the jelly. Ensure all ingredients are evenly coated with the delicious dressing. Your Acorn Jelly Salad is now ready to be enjoyed!
