Spicy Acorn Jelly Salad
Briefly blanch the acorn jelly, let it cool, then toss it with cucumber, carrot and crown daisy leaves in a spicy soy dressing.
- Prep
- 18 min
- Cook
- 2 min
Scale the recipe
Ingredients
- Acorn jelly (dotorimuk) Store-bought, unpacked and drained of its packing liquid
- 400 g
- Cucumber Ends trimmed
- 80 g
- Carrot Peeled
- 40 g
- Onion Peeled
- 30 g
- Crown daisy leaves (ssukgat) Thick stems removed
- 20 g
- Blanching water Use enough to cover the jelly. Blanch larger quantities in batches.
- 6 C Fixed amount
Seasonings
- Naturally brewed soy sauce
- 2 T
- Gochugaru, Korean chile flakes
- 1 T
- Rice vinegar
- 1 T
- Sugar
- 1/2 T
- Minced garlic
- 1/2 T
- Sesame oil
- 2/3 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Drain the acorn jelly
Take the store-bought jelly out of the package, pour off the liquid and weigh out the acorn jelly 400 g. Discard any product with a damaged seal or signs of improper storage.
-
Blanch and cool the jelly
Bring the water 6 C to a boil, add the jelly and blanch for 1–2 minutes. Lift it out and briefly immerse it in cold drinking water to cool, then drain in a strainer.
-
Cut the jelly into even slices
On a clean board, cut the drained jelly into bite-size rectangles about 1 cm thick.
-
Wash and cut the vegetables
Rinse the cucumber 80 g and carrot 40 g under running water, halve them and cut into thin diagonal slices. Slice the onion 30 g into strips and drain the washed crown daisy leaves 20 g.
-
Mix the spicy soy dressing
Combine the soy sauce 2 T, gochugaru 1 T, rice vinegar 1 T, sugar 1/2 T and minced garlic 1/2 T in a large bowl.
-
Gently toss the jelly and vegetables
Add the vegetables to the dressing first and toss well. Add the jelly and use a large spoon to lift everything from below, turning just two or three times to keep the jelly intact.
-
Add sesame oil and seeds to serve
Add the sesame oil 2/3 T and toasted sesame seeds 1/2 T, toss gently and serve immediately. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
