Main ingredients 🥩
acorn jellycucumberperilla sproutssoy saucevinegarred pepper powderperilla oilsesame seeds
Okjubu's Acorn Jelly Salad
A crisp and chewy acorn jelly salad tossed in a sweet-and-sour golden ratio dressing.
🙋 Recommended for
- ⭐ Those looking for a refreshing sweet-and-sour side dish or snack
- ⭐ Those who enjoy the chewy texture of acorn jelly paired with crunchy vegetables
Ingredients needed 🛒3 servings
- acorn jelly 2 portions
- cucumber 1 piece
- perilla sprouts a handful
- soy sauce 1 cup
- water 1 cup
- sugar 1 cup
- vinegar 1 cup
- red pepper powder 1 tablespoon
- perilla oil 2 tablespoons
- sesame seeds generously
Recipe 🍳
- In a bowl, mix soy sauce, vinegar, sugar, and water in a 1:1:1:1 ratio to make the base tangy sauce.
- Mix 1 tablespoon of red pepper powder and 1 tablespoon of perilla oil into a portion of the prepared sauce to create the final dressing.
- Cut the cucumber into thick, uneven slices, and chop the perilla sprouts into bite-sized pieces.
- Dice the acorn jelly into mouth-sized pieces.
- Place the sliced cucumber, chopped perilla sprouts, and diced acorn jelly into a large bowl, then pour the dressing over.
- Gently toss to combine without breaking the jelly, then sprinkle generously with perilla oil and sesame seeds to finish.
- Mix soy sauce, vinegar, sugar, and water in a 1:1:1:1 ratio to make the sauce.
- Add red pepper powder and perilla oil to the sauce to prepare the dressing.
- Cut vegetables and acorn jelly into bite-sized pieces.
- Combine all ingredients with the dressing, gently tossing to avoid breaking the jelly.
- Sprinkle with perilla oil and sesame seeds to finish.
Cooking tips 💡
- Do not force acorn jelly into the refrigerator when storing—this can make it hard and tough.
- When mixing acorn jelly, handle it gently as it easily clumps or breaks apart.
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