Dish of Acorn Jelly Salad
(click to enlarge)

Acorn Jelly Salad


Korea   -   Dotorimuk-muchim
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
**
30 min
Prep		 This salad is extremely popular in Korea, and among Koreans (and non Koreans) in North America, so Acorn Jelly is available in most Korean markets. Ingredients listed for the Salad part are typical for a moderately complex salad, but can be simpler, or more complex.

12
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1
2
3
2/3
1/2
1
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1
2
1/2
4
1/2
4
1
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a/r
oz
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cl

T
t
T
T
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c
oz
c

oz
oz

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Acorn Jelly (1)
-- Dressing
Garlic
Scallions
Soy Sauce
Sugar
Korean Chili Flake (2)  
Sesame Oil, dark (3)
-- Salad
Salad Greens (4)
Onion
Chrysanthemum (5)
Perilla leaf (6)
Carrot
Cucumbers (7)  
Chili, Red (8)
-- Garnish
Toasted Sesame (9)

If you don't include Chrysanthemum, cut the sugar to 1/2 teaspoon.

Prep   -   (25 min)
  1. Cut ACORN JELLY into pieces as you like. Koreans often use a wavy cutter for this, but not having one of those, I used a straight knife. The photo example shows pieces about 1 x 1 x 1/2 inch, but I'd make them a bit smaller for a buffet salad.
  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.
  3. Make Salad:   Tear SALAD GREENS into small bite size pieces.
  4. Quarter ONION lengthwise, and slice very thin crosswise.
  5. Cut CHRYSANTHEMUM into bite size pieces, discarding tough stems.
  6. Chop PERILA small, but not too small.
  7. Peel CARROT, then cut as desired. It can be into fine juliennes, best done with a julienning vegetable peeler - or cut the carrot in half lengthwise, then slice thin into steeply diagonal half moons, or slice into thin slivers.
  8. Cut ends from CUCUMBER and peel with a julienning vegetable peeler all the way down to the seed mass - or, you can cut it in half lengthwise, remove the seed mass with a spoon, and cut it into narrow sticks. Cut into lengths of about 1-1/2 inches. Eat the seed mass with a little vinegar.
  9. Cap and core RED CHILI and cut into thin slivers.
  10. Using your hands, gently mix all Salad items together until evenly distributed.
Run   -   (4 min)
  1. Using your hands, gently mix Dressing into the salad until evenly distributed.
  2. Using your hands, gently mix Acorn Jelly into the salad. until evenly distributed.
  3. Garnish with a sprinkle of Toasted Sesame and serve cool.
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 Powder & 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. Salad Greens:

      This can be just lettuce (a loose leaf variety) or a mix of lettuce, spinach, watercress, and whatever have you. Measure is torn into small bite size pieces and lightly packed. The photo example had green leaf lettuce and spinach.

  5. Chrysanthemum:

      [Ssukgat] These greens are important in South, East and Southeast Asia, so are available in most Asian markets. For details see our Chrysanthemum Greens page.

  6. Perila Leaf:

      [Kkaennip] These members of the mint family are used in Korea, Japan and Southeast Asia, but the variety used in each of those regions tastes a bit different. The Korean variety is easily available in Korean markets here in Los Angeles, and the smaller Vietnamese version is available in other Asian markets. If you can't get it use some Mint or Basil. For details see our Perilla / Shiso page.

  7. Cucumbers:

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

  8. Red Chili:

      Around here, everybody uses red ripe Fresno chilis, but any medium hot chili would do fine. For details see our Chilis page.
  9. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds recipe.
  10. 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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