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Acorn jelly salad

Print Recipe
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 2 people

Ingredients
  

Main ingredient

  • ¼ onion
  • ½ small carrot
  • 2-3 lettuce leaves
  • 200 g acorn jelly dotorimuk

Seasoning

  • 1½ tbsp gochugaru Korean red pepper flakes
  • 1 tsp green plum extract
  • ⅔ tbsp soy sauce
  • ½ tbsp sesame seeds
  • 1 tsp minced garlic
  • ⅔ tbsp corn syrup or rice syrup
  • 1 tsp perilla oil or sesame oil

Instructions
 

  • In a small bowl, whisk together the gochugaru, green plum extract, soy sauce, sesame seeds, minced garlic, corn syrup, and perilla oil until well combined.
  • Thinly slice the onion and carrot into fine strips for a refreshing crunch. Chop the lettuce into bite-sized pieces.
  • Gently slice the acorn jelly into bite-sized cubes. Be careful not to mash the jelly, as it’s delicate.
  • In a large bowl, combine the acorn jelly, onion, carrot, and lettuce. Drizzle the seasoning sauce over the ingredients and gently toss until everything is evenly coated.
  • Transfer the salad to a serving plate. For extra flavor, sprinkle with a bit more sesame seeds or a light drizzle of perilla oil. Enjoy immediately!