Kim Dae-seok's Kimchi Acorn Jelly Salad

• acorn jelly 1 pack (300g)
• cucumber 1/5 piece
• onion 1/3 piece
• green onion 10cm
• green chili pepper 1 piece
• sour kimchi 1 cup
• seaweed powder a little
• sesame seeds 1 tablespoon
• peanut powder a little
• salt a little
• perilla oil a little
• chili powder 1/2 tablespoon (dressing)
• minced garlic 1/2 tablespoon (dressing)
• sugar 1/3 tablespoon (dressing)
• soy sauce 2 tablespoons (dressing)
• perilla oil 1 tablespoon (dressing)

Recipe 🍳

Cooking tips 💡

• If you use store-bought acorn jelly, blanch it in boiling water and then cool it in cold water—it won’t break apart and will become much chewier.
• Pre-seasoning the acorn jelly with salt and perilla oil helps prevent it from being slippery and adds depth of flavor.
• If the sour kimchi has too much chili, it can taste heavy—rinse it lightly in water to reduce saltiness and balance the flavor.
• Grinding sesame seeds fresh just before serving and topping with peanut powder enhances the rich, nutty aroma and taste.

Recommended for 🙋

• ⭐Those who want to make a refined, chewy banchan-style acorn jelly salad without breaking the jelly.
• ⭐People looking for a balanced, harmonious jelly dish where the dressing and vegetables blend perfectly.
• ⭐Fans of the rich, nutty flavor of perilla oil paired with the refreshing tang of sour kimchi, ideal as a side or snack.