Soy Sauce Seasoned Acorn Jelly Salad: Say Goodbye to Calories, Hello to Fullness!
♥ [Newlywed’s Table] Simple & Delicious Soy Sauce Acorn Jelly Salad Recipe
Introducing ‘Soy Sauce Seasoned Acorn Jelly Salad,’ a dish that minimizes calorie concerns while maximizing your feeling of fullness. When you need a quick and easy side dish, acorn jelly is the perfect solution! It’s incredibly simple and speedy, making it an ideal quick side for rice or an impressive appetizer for drinks. With its delightful sweet and savory flavor, soft and chewy texture, and rich nutty taste, this is a crowd-pleaser that both children and adults will adore. ^—^
Main Ingredients- 1 block Acorn Jelly (approx. 300g)
- 1 handful Crown Daisy (approx. 30g)
- 1 Cucumber (approx. 150g)
- 2 handfuls Roasted Seaweed Flakes
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Dressing Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp White Sugar
- 1 Tbsp Rice Vinegar
- 2 swirls Oligodang (corn syrup) (approx. 1.5 Tbsp)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1 Tbsp White Sugar
- 1 Tbsp Rice Vinegar
- 2 swirls Oligodang (corn syrup) (approx. 1.5 Tbsp)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
To reduce any slight bitterness and enhance the firm, jelly-like texture, briefly blanch the acorn jelly in boiling water for about 30 seconds. Be careful not to overcook, as it can become mushy.
Step 2
While the acorn jelly is blanching, wash the crown daisy thoroughly, pat it dry, and cut it into manageable pieces (about 5cm long). For the cucumber, scrub it clean with coarse salt, then slice it in half lengthwise and scoop out the seeds. Thinly julienne the cucumber for a crispier bite. Place the prepared vegetables in a bowl.
Step 3
*[Tip for Kids] If you want to make this dish specially for children who are picky about vegetables, you can omit the crown daisy and cucumber. Instead, mix warm rice with soy sauce, sugar, sesame oil, and seaweed flakes – they will absolutely love this simple, tasty rice side dish!
Step 4
Once the acorn jelly has blanched and cooled slightly, cut it into thick, bite-sized pieces (about 1.5cm thick). Add the cut acorn jelly to the bowl with the prepared vegetables. It’s best to let the acorn jelly cool a bit before adding the vegetables, otherwise, they might wilt too much.
Step 5
Now, let’s make the delicious dressing! In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp rice vinegar, and 1/2 Tbsp minced garlic. Finally, add about two swirls of oligodang (or about 1.5 Tbsp). (You can adjust the amount of oligodang to your preference.)
Step 6
Pour the prepared dressing over the acorn jelly and vegetables in the bowl. Generously add the roasted seaweed flakes. Finish with 1 Tbsp of sesame oil and a sprinkle of toasted sesame seeds. Gently mix everything together with your hands, being careful not to break the acorn jelly. You’ll have a wonderfully light and healthy ‘Soy Sauce Seasoned Acorn Jelly Salad’ that’s perfect for a diet meal or a delightful accompaniment to drinks!
