Korean Acorn Jelly Salad with Sesame Soy Sauce

Name: Korean Acorn Jelly Salad with Sesame Soy Sauce
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: acorn jelly 400 g; cucumber 120 g; onion 80 g; soy sauce 2 tbsp; vinegar 1.5 tbsp; red pepper flakes 1 tbsp; sesame oil 1 tbsp; sesame seeds 1 tbsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

A brief dip in boiling water firms the surface of acorn jelly, which helps the soft slices survive being tossed in a soy, vinegar and chili dressing.

Mixing them takes a few gentle lifts from the bottom rather than stirring, as they still break easily.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.