Korean acorn jelly salad (dotorimuk-muchim)
Tender acorn jelly and crisp vegetables gently dressed with soy, garlic and sesame oil. A traditional Korean side made here with ready-to-eat jelly and a small homemade dressing.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Lettuce is unavailable
- Use instead
- Mixed salad leaves
- Substitute quantity
- 1 small loose handfulReference quantity: 30 g
If lettuce is unavailable, use this amount of mixed salad leaves. Wash, dry well and tear into bite-size pieces; add at the same stage. The leaf flavor changes.
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Optional
May be omitted without changing the other quantities.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 1 level tablespoonReference quantity: 15 ml
If ordinary soy sauce is unavailable, use the listed amount of tamari instead, not both. It still contains soy; check the label for wheat and other allergens. Saltiness may differ.
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Substitute available
If Unseasoned rice vinegar, about 5% acidity is unavailable
- Use instead
- Unseasoned apple cider vinegar, about 5% acidity
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
If rice vinegar is unavailable, use this same amount of plain apple cider vinegar. Choose about 5% acidity, not double-strength vinegar or a sweetened drink. It gives a slightly fruitier taste; do not add both vinegars.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Optional
May be omitted without changing the other quantities.
-
Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the cucumber and leaves under drinking water, then dry well. Halve the cucumber lengthwise and cut into 2 mm half-moons. Tear the lettuce into bite-size pieces; finely slice the optional perilla leaves. Peel and mince the garlic.
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Step 2
Use ready-to-eat acorn jelly, not acorn powder or raw acorns. Check its use-by date and package directions, drain the 300 g block and place on a clean board. With a damp knife, cut into pieces about 3 × 2 cm and 1 cm thick. Handle gently so the jelly stays intact.
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Step 3
In a small bowl mix 1 tablespoon soy sauce, 1 small teaspoon each cold water, rice vinegar and sesame oil, and the minced garlic. Add the optional 1 small teaspoon sugar and 1 small teaspoon gochugaru. Stir about 30 seconds until any sugar dissolves.
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Step 4
Lightly dress the cucumber, lettuce and optional perilla leaves first. Add the jelly and lift gently with two wide spoons just a few times; do not squeeze or vigorously stir. Add the optional 1 small teaspoon sesame and serve immediately, before the leaves wilt.
Finished dish
3 side-dish servings. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Contains soy and sesame; sauces or jelly may contain wheat. Check labels. Keep jelly and dressing refrigerated separately, follow the jelly label, and eat mixed salad promptly rather than storing it overnight.
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Enjoy every bite
How to enjoy it
Serve beside rice and a warm main dish. Toss just before eating so the jelly keeps its shape and the leaves stay crisp.
