Acorn Jelly Salad
A refreshing Korean-style salad featuring soft, nutty acorn jelly tossed with crisp vegetables and a savory sesame dressing. Perfect as a light side dish or appetizer.
- Total time
- 15 min
- Servings
- 4
- Calories
- 120
- Protein
- 3g
Ingredients
- 1 block (about 14 oz) acorn jelly (dotorimuk)
- 1 medium carrot
- 3 stalks green onions
- ½ cup, chopped fresh parsley or cilantro
- 1 tbsp toasted sesame seeds
- 1 tsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- 1
Slice the 1 block acorn jelly into 1/2-inch thick slices, then cut into bite-sized pieces. Place in a large bowl.
- 2
Julienne the 1 carrot into thin matchsticks and thinly slice the 3 green onions. Add both to the bowl with the jelly.
- 3
Add the 1/2 cup chopped parsley or cilantro, 1 tbsp sesame seeds, and 1 tsp gochugaru to the bowl.
- 4
In a small bowl, whisk together the 2 tbsp soy sauce and 1 tbsp sesame oil until combined.
- 5
Pour the dressing over the salad and gently toss everything together until the jelly is evenly coated. Serve immediately or chill for 10 minutes before serving.
Tools you’ll need
- Large bowl
- Small bowl
- Chef's knife
- Cutting board
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