Refreshing Apple and Buckwheat Jelly Salad (Memilmuk Muchim)
A Delightful Buckwheat Jelly Salad with a Twist of Apple
Experience a truly delicious twist on traditional Memilmuk Muchim, elevated with the addition of crisp apples. The perfect harmony of sweet and tangy apples with the chewy buckwheat jelly creates a delightful sensory experience. Feel free to incorporate various vegetables from your refrigerator to make this dish even more vibrant and nutritious. It’s a fantastic way to add a boost of vitamins to your winter diet.^^
Main Ingredients
- 1 block Buckwheat Jelly (Memilmuk)
- 1/2 Apple (a crisp variety is recommended)
- 1/3 Cucumber
- 1/4 Carrot
- 5 Perilla Leaves (Kkaennip)
- 2 leaves Lettuce
- 1/4 Red Bell Pepper
- 3 Scallions
Seasoning
- 3 Tbsp Soy Sauce for Seasoning (Guk-ganjang or similar)
- 2 1/2 Tbsp Natural Vinegar (adjust to your preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or honey/sugar)
- 1 Tbsp Granulated Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- A pinch of Toasted Sesame Seeds
- 3 Tbsp Soy Sauce for Seasoning (Guk-ganjang or similar)
- 2 1/2 Tbsp Natural Vinegar (adjust to your preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or honey/sugar)
- 1 Tbsp Granulated Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly wash all the vegetables under running water. For an extra crispness and cleanliness, soak them in a solution of water and vinegar (about 2 tablespoons of vinegar per liter of water) for 5 minutes, then rinse again. Drain them completely. Prepare the apple by peeling if desired, then slicing. Thinly julienne the cucumber, carrot, and red bell pepper. Stack and thinly slice the perilla leaves, and tear or chop the lettuce into bite-sized pieces. Finely chop the scallions.
Step 2
Bring a pot of water to a boil. Gently blanch the buckwheat jelly for about 30 seconds to 1 minute. Be careful not to overcook, as it can become too soft. Immediately rinse the blanched jelly under cold water to stop the cooking process and cool it down. Drain well. Using a jelly cutter or a knife, slice the jelly into thick, bite-sized pieces (approximately 1 cm thick).
Step 3
In a mixing bowl, combine all the seasoning ingredients: soy sauce, vinegar, minced garlic, oligosaccharide, sugar, gochujang, and gochugaru. Whisk or stir well until all the ingredients are thoroughly blended and the sauce is smooth. Taste and adjust seasonings if needed.
Step 4
In a large mixing bowl, add the prepared vegetables first. Pour about two-thirds of the seasoning sauce over the vegetables and gently toss to coat them evenly. Be careful not to bruise the vegetables. Next, add the sliced buckwheat jelly to the bowl. Add the remaining seasoning sauce and gently mix everything together, being careful not to break the jelly. Finally, sprinkle with toasted sesame seeds for added aroma and flavor.
Step 5
Arrange the prepared Memilmuk Muchim beautifully in a serving dish. The vibrant colors of the vegetables and the glossy jelly make for an appetizing presentation.
Step 6
Enjoy this delightful combination of fresh vegetables and chewy jelly, perfectly seasoned with a sweet and tangy dressing! Bon appétit! ^^
Step 7
The buckwheat jelly used in this recipe is a high-quality domestic product, ensuring a chewy texture and authentic buckwheat flavor. Using good ingredients is the first step to a delicious dish.
