Dotorimuk-muchim (Seasoned Acorn Jelly Salad)
Dotorimuk-muchim is a Korean side dish of chewy acorn jelly tossed with crisp vegetables in a sweet, tangy, and spicy sauce. The slightly bitter acorn jelly, fragrant water dropwort, and crunchy vegetables come together beautifully, making it a great side dish or a drinking snack, and its low calorie count makes it perfect for dieting, too.
Ingredients
Main
- Acorn jelly (dotorimuk)1/2 block
- Lettuce5 leaves
- Onion1/4 piece
- Carrot1/2 handful, julienned
- Cucumber1/4 piece
- Water dropwort (minari)1 handful
- Green chili pepper1/2 piece
- Red chili pepper1/2 piece
Seasoning
- Soy sauce1.5 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Plum extract syrup1 tbsp
- Minced garlic1/3 tbsp
- Sugar1/3 tbsp
- Apple vinegar1/2 tbsp
- Sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
Directions
- 1
Cut the acorn jelly into bite-sized pieces. Finely julienne the onion and carrot, cut the water dropwort into 4cm lengths, slice the cucumber into half-moons, cut the lettuce into rough 2-3cm wide pieces, and slice the green and red chili peppers diagonally.
- 2
Make the seasoning sauce by combining 1.5 tbsp soy sauce, 1 tbsp red pepper flakes, 1 tbsp plum extract syrup, 1/3 tbsp minced garlic, 1/3 tbsp sugar, 1/2 tbsp apple vinegar, 1 tbsp sesame oil, and 1/2 tbsp toasted sesame seeds, stirring well so the sugar dissolves. Use the sauce in three separate additions.
- 3
In a bowl, add the firm vegetables such as onion, carrot, and cucumber first, then add a little of the sauce and toss.
- 4
Gently toss so the seasoning coats the vegetables evenly.
- 5
Add the tender lettuce, water dropwort, and chili peppers, then pour in the remaining sauce.
- 6
Gently toss until all the vegetables are evenly coated.
- 7
Place the acorn jelly in the center of a plate, drizzle with the sauce, and arrange the seasoned vegetables around the edge to finish. The acorn jelly is easier to eat with a spoon than with chopsticks.