Description
A light and refreshing Korean side dish featuring silky acorn jelly tossed with crisp vegetables and a savory soy-based seasoning. Delicate, nutty, and perfectly balanced.
Ingredients
1/2 cup acorn starch
3 cups water
1/2 tsp fine sea salt
1/2 tsp perilla oil or sesame oil
420 g Korean acorn jelly, thinly sliced
55 g cucumber, thinly sliced
30 g onion, thinly sliced
25 g carrot, julienned
20 g lettuce leaves, thinly sliced
1.5 Tbsp soy sauce
1 tsp dark brown sugar
1 tsp sesame oil
1 tsp green onion, finely chopped
1/2 tsp Korean chili flakes (gochugaru)
1/2 tsp minced garlic
1/4 tsp toasted sesame seeds
Instructions
- In a medium pot, combine acorn starch and water. Stir continuously over medium heat until the mixture thickens.
- Add salt, reduce heat, and continue stirring for 20 minutes until smooth and fully cooked.
- Stir in perilla oil or sesame oil and cook on low heat for another 10 minutes.
- Transfer to a container, cool at room temperature for 1 hour, then refrigerate for at least 4 hours until set.
- In a small bowl, mix soy sauce, brown sugar, sesame oil, green onion, chili flakes, garlic, and sesame seeds to make the seasoning sauce.
- In a mixing bowl, combine cucumber, onion, carrot, and lettuce. Toss with half of the seasoning sauce.
- Add sliced acorn jelly and remaining sauce. Gently mix to avoid breaking the jelly.
- Serve immediately as a chilled side dish or appetizer.
Notes
Use store-bought acorn jelly to save time if preferred.
Adjust chili flakes to control spice level.
Add vegetables like bell pepper or cabbage for variation.
Store leftovers in an airtight container for up to 2 days.
Do not reheat; serve chilled or slightly cool.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
