Korean Acorn Jelly Salad with Sesame Soy Sauce
Quick answer
Sesame-dotorimuk-muchim is an acorn jelly salad that begins by slicing 400 grams of dotorimuk into 1-centimeter-thick pieces and blanching them for 20 seconds to firm up...
What makes this special
- Acorn jelly salad pairs firm dotorimuk with a savory sesame soy sauce and fresh vegetables.
- 20-second blanch firms the acorn jelly so it holds shape when tossed
- Onion soaked 3 minutes in cold water loses pungency but keeps crunch
Key ingredients
Core cooking flow
- 1 Cut 400 grams of acorn jelly into 1-centimeter-thick slices, then blanch in...
- 2 Cut 120 grams of cucumber into 0.5-centimeter-thick half-moon slices, then t...
- 3 In a small bowl, combine 2 tablespoons of soy sauce, 1.5 tablespoons of vine...
Sesame-dotorimuk-muchim is an acorn jelly salad that begins by slicing 400 grams of dotorimuk into 1-centimeter-thick pieces and blanching them for 20 seconds to firm up the surface and make the jelly more resilient to tossing. Julienned cucumber and thinly sliced onion - soaked briefly in cold water to remove sharpness - join the jelly in a bowl. The dressing of soy sauce, vinegar, red pepper flakes, and sesame oil brings a sharp, tangy bite that contrasts with the neutral mildness of the acorn jelly. Generous sesame seeds are scattered on top, and the dish rests for five minutes before serving so the dressing can seep into the jelly's porous surface. The result is a light, refreshing banchan with a range of textures from springy to crisp.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 400 grams of acorn jelly into 1-centimeter-thick slices, then blanch in boiling water for exactly 20 seconds until the surface turns springy and firm, and drain on a rack to cool.
- 2Prep
Cut 120 grams of cucumber into 0.5-centimeter-thick half-moon slices, then thinly slice 80 grams of onion along the grain and soak in cold water for 3 minutes to mellow the sharpness before draining well.
- 3Season
In a small bowl, combine 2 tablespoons of soy sauce, 1.5 tablespoons of vinegar, 1 tablespoon of red pepper flakes, and 1 tablespoon of sesame oil, and stir until the dressing is evenly blended.
- 4Season
Place the cooled acorn jelly, drained cucumber, and drained onion in a large bowl, then pour the prepared dressing evenly over all the ingredients so every piece gets well coated with the sauce.
- 5Prep
Using chopsticks or a silicone spatula, fold the ingredients gently from the bottom upward 3 to 4 times so every piece gets coated and the soft acorn jelly blocks stay intact without crumbling.
- 6Finish
Scatter 1 tablespoon of sesame seeds generously over the top, then let the salad rest at room temperature for 5 minutes so the dressing seeps into the jelly, and serve immediately.
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