Dotori-Muk Vegetable Salad (Acorn Jelly Salad)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Dotori-muk (acorn jelly) is cut into bite-sized blocks and served with fresh lettuce, cucumber, and perilla leaves in this Korean salad.
Read more
The jelly's smooth, firm texture creates a distinct contrast against the crunchy vegetables, while scallion lifts the overall aroma. A seasoning sauce of soy sauce, vinegar, gochugaru, and sesame oil gives the mild-flavored jelly a salty-tangy kick. Acorn jelly is notably low in calories and high in dietary fiber, and the tannins from acorn starch are traditionally believed to support digestion. The sesame oil and gochugaru in the dressing add a glossy richness and depth that transforms the otherwise neutral jelly into a cohesive, satisfying dish. Served chilled during summer, it works equally well as a light banchan when appetite runs low or as a refreshing standalone bowl.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Keep 400 g acorn jelly chilled until firm, then slice it into 1 cm thick pieces.
Blot the cut surfaces with paper towels so excess moisture does not dilute the dressing or make the jelly slippery.
- 2Season
Rinse 120 g leaf lettuce and drain it very well before tearing it into bite-size pieces.
If water remains on the leaves, the seasoning will taste weak and the salad will soften quickly.
- 3Prep
Slice 100 g cucumber into 0.5 cm half-moons, then stack the 8 perilla leaves, roll them, and cut them into fine strips.
Slice 20 g scallion into small rounds so its aroma spreads evenly.
- 4Season
Mix 2.5 tbsp soy sauce, 1.5 tbsp vinegar, 1 tbsp gochugaru, and 1 tsp sugar first.
When the sugar has dissolved and no grains remain at the bottom, stir in 1 tbsp sesame oil.
- 5Step
Place the vegetables in a large bowl and drizzle in about 80 percent of the dressing.
Toss lightly first, then add the acorn jelly last so the pieces stay intact and do not crumble.
- 6Finish
Fold from the bottom upward with a spatula only 5 to 6 times, just until the surfaces look lightly coated.
Taste, adjust with the remaining dressing, and finish with 1 tbsp toasted sesame seeds.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Silky, springy acorn jelly provides a cool, smooth mouthfeel against the sharp crunch of raw perilla leaves.
- Finish cue
- Fold from the bottom upward with a spatula only 5 to 6 times, just until the surfaces look lightly coated.
- Avoid this
- Toss lightly first, then add the acorn jelly last so the pieces stay intact and do not crumble.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 11 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Flounder Sashimi Rice Bowl
leaf lettuce, cucumber
Korean Acorn Jelly Salad with Sesame Soy Sauce
acorn jelly, cucumber
Korean Spicy Platter Noodles
leaf lettuce, cucumber