Dotori-Muk Vegetable Salad (Acorn Jelly Salad)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Thick slices of dotori-muk (a mild, faintly bitter acorn jelly) are folded into lettuce, perilla leaves and cucumber dressed with soy sauce and vinegar.
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Chilled before slicing, the jelly has a firmer bounce.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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