Korean Acorn Jelly with Seaweed Salad

Korean Acorn Jelly with Seaweed Salad

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.


  • 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


  1. Rinse the acorn jelly (muk) in water and cut it into bite-sized pieces.
  2. Blanch the jelly in boiling water until it becomes transparent, which usually takes about 2 minutes.
  3. Rinse the blanched jelly in cold water, then place it in a bowl.
  4. Add soy sauce, perilla oil, flavored salt, a pinch of sugar, and sesame seeds to the jelly. Gently mix.
  5. Crush the dried seaweed into powder and combine it with the seasoned jelly.
  6. 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.

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