Modu Recipes

Lim Sung-geun's Acorn Jelly Salad

A versatile golden ratio seasoning sauce that first seasons the acorn jelly, preserving the crisp freshness of vegetables in this refreshing salad recipe.

🙋 Recommended for

  • ⭐ Those seeking a refreshing, spicy-sweet side dish during dull spring days when appetite is low
  • ⭐ Beginners who have repeatedly failed at jelly dishes due to vegetables losing their freshness

Ingredients needed 🛒3 servings

  • acorn jelly 1~2 pieces
  • wild mint and dandelion greens (or spring vegetables) as needed
  • sesame oil 1~2 tablespoons
  • toasted sesame seeds a pinch
  • [Universal Seasoning Sauce Ratio (large batch)]
  • coarse red chili powder 36g
  • premium soy sauce 660g
  • mirin (or mirim) 66g
  • minced garlic 30g
  • toasted sesame seeds 1 tablespoon
  • black pepper 1~2 pinches
  • sesame oil 52g
  • corn syrup 80g
  • monosodium glutamate 2g (optional)
  • salt 2g (optional)

Recipe 🍳

  1. Mix coarse red chili powder, premium soy sauce, mirin, minced garlic, toasted sesame seeds, black pepper, sesame oil, corn syrup, and other ingredients in the specified proportions to make the universal seasoning sauce. (For home use, adjust quantities proportionally.)
  2. Soak wild mint and dandelion greens or other spring vegetables in running water for about 10 minutes to thoroughly remove fine particles, then cut into bite-sized pieces.
  3. Cut the acorn jelly into even slices using a wavy-edged knife or chop it into small cubes for a neat presentation.
  4. Place the cut acorn jelly in a wide bowl and coat the surface lightly with 1~2 tablespoons of sesame oil to gently soften and protect the jelly.
  5. Add the prepared universal seasoning sauce to the coated jelly and gently mix by hand to ensure the flavor evenly penetrates the jelly.
  6. Add the prepped vegetables on top of the seasoned jelly and gently toss them together with light, quick motions to preserve the vegetables' freshness and crunch.
  7. Arrange the mixture on a serving plate by laying down a layer of the blended salad, placing the jelly on top neatly, and finishing with a sprinkle of toasted sesame seeds.
  1. Combine all seasoning ingredients thoroughly to prepare the universal sauce.
  2. Wash and chop spring vegetables, and cut the acorn jelly into bite-sized pieces.
  3. Coat the acorn jelly lightly with sesame oil to prepare it first.
  4. Add the universal seasoning sauce to the jelly and mix gently until well coated.
  5. Fold in the prepared vegetables lightly and finish with a sprinkle of toasted sesame seeds.

Cooking tips 💡

  • Never mix vegetables and jelly together from the start, as vegetable moisture will be drawn out, causing them to lose freshness and turn mushy. Always season the jelly first before adding vegetables.
  • Do not add seaweed powder when making spring vegetable jelly salad, as it may overpower the fresh, slightly bitter and crisp aroma unique to spring greens.
  • Using a wavy-edged knife instead of a regular knife when cutting acorn jelly increases the surface area, allowing the seasoning to adhere evenly without slipping off.

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acorn jellywild mintdandelion greenssesame oilcoarse red chili powderpremium soy saucemirinminced garlictoasted sesame seedssesame oil
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