Small Dish of Acorn Jelly Banchan
(click to enlarge)

Acorn Jelly Banchan


Korea   -   Dotorimuk-muchim
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
**
40 min
Yes		 This is a simplified version of our Acorn Jelly Salad suited for service as one of several Banchan (small side dishes) that accompany a Korean meal.

12
-----
1
2
3
1/2
1/2
1
-----
a/r
oz
---
cl

T
t
T
T
---

Acorn Jelly (1)
-- Dressing
Garlic
Scallions
Soy Sauce
Sugar
Korean Chili Flake (2)  
Sesame Oil, dark (3)
-- Garnish
See Step
Prep   -   (25 min)
  1. Cut ACORN JELLY into pieces as you like. The photo example shows pieces about 1 x 1 x 1/2 inch.
  2. Make Dressing:   Crush GARLIC and chop very fine. Slit SCALLIONS lengthwise (two slices in the white part) and slice very thin crosswise, including most of the green part. Mix all Dressing Items.
Run   -   (4 min)
  1. Place a few cubes of Acorn Jelly on individual Banchan dishes, spoon some Dressing over, and Garnish however you like. The photo example has thin juliennes of cucumber and Red Chili (see Note-4 and Note-5) but crumbles of Nori (seaweed paper) toasted sesame seeds, bits of lettuce, or whatever you like is fine.
NOTES:

  1. Acorn Jelly:

      This popular ingredient is available in most Korean markets here in Los Angeles. It is often made by the market. For details see our Acorn Jelly page.

  2. Korean Chili Flake:

      This fairly fine flake is very moderately hot, an essential ingredient for Korean cuisine. The amount given is a little less than many Koreans might use, so feel free to adjust. For details see our Chili Powders & Flake page.

  3. Sesame Oil:

      Perilla Oil is also sometimes used. It has a different flavor, almost like salt-free fish sauce due to all the Omega 3. For details see our Perilla / Shiso page.

  4. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).

  5. Red Chili:

      Around here, everybody uses red ripe Fresno chilis, but any medium hot chili would do fine. For details see our Chili page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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