A quick and easy side dish using Korean acorn jelly (청포묵, cheongpo muk) and seaweed.
[2 Servings, Ready in 10 Minutes, Easy to Make]
This Korean Acorn Jelly with Seaweed Salad is a light and refreshing side dish that's incredibly easy to make. The combination of the soft, jelly-like texture of acorn jelly with the crispiness of seaweed creates a delightful contrast. Seasoned with a simple yet flavorful mix of soy sauce, perilla oil, and a touch of sugar and sesame, this dish is an excellent accompaniment to any Korean meal or a great addition to a light lunch.
Ingredients:
- Cheongpo Muk (Acorn Jelly), 1 pack
- Dried Seaweed (Gim), 1 large sheet (~10")
- Soy Sauce, 1.5 tablespoons
- Perilla Oil, 1.5 tablespoons
- Flavored Salt, 1 teaspoon
- Sugar, a pinch
- Sesame Seeds, a pinch
Instructions:
- Rinse the acorn jelly (muk) in water and cut it into bite-sized pieces.
- Blanch the jelly in boiling water until it becomes transparent, which usually takes about 2 minutes.
- Rinse the blanched jelly in cold water, then place it in a bowl.
- Add soy sauce, perilla oil, flavored salt, a pinch of sugar, and sesame seeds to the jelly. Gently mix.
- Crush the dried seaweed into powder and combine it with the seasoned jelly.
- Your Korean Acorn Jelly with Seaweed Salad is ready to serve!
Notes: You can adjust the amount of seasoning to your preference. The dish offers a unique texture and is a great way to enjoy traditional Korean flavors in a simple, healthy way.