Soft Acorn Jelly Salad
The Golden Recipe for a Silky and Chewy Acorn Jelly Salad with a Perfectly Balanced Sauce
Enjoy acorn jelly as a delightful side dish or a perfect accompaniment to drinks. This recipe features a refreshing acorn jelly salad with a tender texture, a hint of bitterness, and a flavorful spicy dressing mixed with various fresh vegetables. It’s a clean and satisfying dish that’s sure to please.
Main Ingredients- 1 block Acorn Jelly (approx. 300-400g)
- 1/2 Carrot (approx. 50g)
- 2 handfuls Perilla Leaves (about 10-15 leaves)
- 1/2 sheet Roasted Seaweed (Gim)
Spicy & Sweet Sauce Ingredients- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/4 Onion (small)
- 2 Tbsp Minced Green Onion (white parts preferred)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Perilla Seed Powder
- 4 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1/4 Onion (small)
- 2 Tbsp Minced Green Onion (white parts preferred)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Perilla Seed Powder
Cooking Instructions
Step 1
First, let’s cut the acorn jelly into bite-sized pieces. Divide it into 3-4 portions. Bring a pot of water to a rolling boil, add the cut acorn jelly, and blanch for just 1-2 minutes. Drain the blanched jelly thoroughly in a colander. This blanching process removes the starchiness, resulting in a soft and chewy texture, and helps the jelly absorb the dressing better. You’ll notice a significant difference in texture – it becomes more pudding-like and less prone to breaking. If you’re in a hurry, you can also soak it in hot water for about 4-5 minutes.
Step 2
Now, let’s make the delicious sauce that will define the flavor of our acorn jelly salad! In a bowl, combine 4 tablespoons of soy sauce and 2 tablespoons of finely chopped green onions (using mostly the white parts adds a subtle sweetness).
Step 3
Next, add 1 tablespoon of nutty sesame oil (or perilla oil), 1/2 tablespoon of sugar for a touch of sweetness, 3 tablespoons of gochugaru for that signature spiciness, and 1 tablespoon of minced garlic for aromatic depth. Also, add a pinch of sesame seeds (to taste), 1 tablespoon of vinegar for a pleasant tang, 2 tablespoons of mirin to mellow the flavors and remove any potential astringency, and 2 tablespoons of perilla seed powder for a rich, nutty flavor and texture. Mix everything well until the sauce is evenly combined.
Step 4
It’s time to prepare the vegetables. Wash the carrot, peel it, and julienne it finely. (Feel free to add other vegetables like cucumber, cabbage, or lettuce for extra crunch and flavor!) Place the julienned carrot directly into the bowl with the sauce. Add about 2-3 tablespoons of the prepared sauce over the carrots and gently toss them to let the flavors meld for a few minutes.
Step 5
Transfer the prepared acorn jelly to a large bowl or serving platter. Using a spatula or your hands, gently mix the jelly with the sauce, being careful not to mash it. Ensure the jelly is evenly coated. Top generously with the julienned perilla leaves and sprinkle with plenty of crumbled roasted seaweed. And there you have it – a delicious and satisfying acorn jelly salad! Each bite of the plump jelly, drenched in the flavorful sauce, is truly a delight. It’s as delicious as any specialty dish you’d find in Chuncheon! Enjoy your meal! Have a wonderful day, and see you soon!
