Korean Acorn Jelly Salad with Sesame Soy Sauce

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.

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.

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.

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.

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.

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.