Korean Acorn Jelly Salad with Sesame Soy Sauce
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.
Adjust Servings
Instructions
- 1
Slice acorn jelly 1 cm thick, blanch for 20 seconds, then cool.
- 2
Slice cucumber into half-moons and onion thinly; soak onion in cold water for 3 minutes.
- 3
Mix soy sauce, vinegar, chili flakes, and sesame oil for the dressing.
- 4
Combine jelly, cucumber, and onion in a bowl and pour over dressing.
- 5
Toss gently from bottom to top to avoid breaking the jelly.
- 6
Add sesame seeds generously and rest 5 minutes before serving.
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