Acorn Jelly Salad – Dotorimuk muchim (도토리묵무침)
Dotorimuk muchim is a vegan side dish in which chunks of dotorimuk (acorn jelly) are seasoned and mixed with vegetables such as lettuce, cucumbers and scallions and dressed with a sauce made with garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
It’s a traditional recipe from the mountainous areas of Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food.
Ingredients
- 300 g acorn jelly
- 1/3 of a cucumber
- 30 g crown daisy (or any other green leaves veggies like lettuce)
- seasoning sauce
- 24 g (1⅓ tablespoons) soy sauce
- 2 g (½ teaspoons) sugar
- 1.1 g (½ teaspoons) ground red pepper
- 4.5 g (1 teaspoon) minced green onion
- 2.7 g (½ teaspoons) minced garlic
- 2 g (1 teaspoon) sesame seeds 13 g (1 tablespoon) sesame oil
Instructions
- Slice acorn jelly (3cm by 4cm).
- Wash the cucumber by rubbing and slice into thin strips. Soak in salt water for 5 minutes. Dry pat and set aside.
- Trim and wash the crown daisy and cut it into 5 cm slices.
- Blend seasoning sauce.
- Add the vegetables and seasoning sauce to the acorn jelly and toss gently so not to break the jelly.
![dotori muk acorn jelly salad](http://www.kimchiandbasil.com/wp-content/uploads/2018/06/도토리묵무침-from-hansik-foundation-copia.jpg)
This acorn jelly salad can be consumed either as banchan (side dish) or as snack (anju) to accompany alcoholic drinks like makgeolli.