Dotori-Muk Vegetable Salad (Acorn Jelly Salad)
Dotori-muk (acorn jelly) is cut into bite-sized blocks and served with fresh lettuce, cucumber, and perilla leaves in this Korean salad. 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, originating as a foraged food during lean times in Korean history.
Adjust Servings
Instructions
- 1
Cut acorn jelly into 1 cm slices and gently pat dry with paper towels.
- 2
Tear lettuce, slice cucumber into half-moons, shred perilla leaves, and chop scallions.
- 3
Mix soy sauce, vinegar, gochugaru, sugar, and sesame oil until the sugar dissolves.
- 4
Place vegetables and acorn jelly in a large bowl, then gently toss with 80% of the dressing.
- 5
Adjust seasoning with the remaining dressing and finish with generous sesame seeds.
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