Yoon Yi-ryeon's Cabbage Acorn Jelly Salad

• 1 block acorn jelly
• cabbage, as needed
• 4–5 lettuce leaves
• 1/4 onion
• 4 tbsp Jin-ganjang
• 2 tbsp vinegar
• 1 tbsp maesil extract (omit if unavailable)
• 1 tbsp sugar
• 2 tbsp water
• 0.5 tbsp gochugaru
• 1 tbsp whole sesame seeds
• 0.5 tbsp sesame oil

Recipe 🍳

Cooking tips 💡

• Acorn jelly becomes firm and crumbly when refrigerated, so use it immediately or keep it at room temperature for a tender, bouncy texture.
• Omitting garlic actually enhances the subtle natural sweetness of the cabbage and keeps the flavor clean and refreshing.
• If you toss the vegetables and jelly with the sauce in advance, they will wilt and release too much liquid, so drizzling the sauce on top just before serving preserves the texture.

Recommended for 🙋

• ⭐Dieters who want to manage their weight without burden while eating deliciously.
• ⭐Those who want to enjoy a crunchy and new flavor combination instead of the usual lettuce muk-muchim.
• ⭐Those who want a refreshing muk dish like a salad rather than a spicy and stimulating taste.