Seasoned Korean Acorn Jelly (Dotorimuk Muchim)
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My Korean Kitchen · by Sue Pressey★ 5.0 (4)

Seasoned Korean Acorn Jelly (Dotorimuk Muchim)

NUTRITION · PER SERVING5M COOK
CAL 5%·PRO 3%
CARBS 21G84% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A silky acorn jelly salad with crunchy vegetables in a tangy sesame-soy dressing. Fresh and unique, it's a healthy side dish or light appetizer.

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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup acorn starch
  • 3 cup water
  • 1/2 tsp fine sea salt
  • 1/2 tsp perilla oil
  • 420 g Korean acorn jelly
  • 55 g cucumber ((English or Lebanese), thinly sliced)
  • 30 g onion ((I used half a yellow onion and half a purple onion.))
  • 25 g carrot (, julienned)
  • 20 g lettuce leaves (, thinly sliced, (I used oak leaves lettuce and baby cos lettuce.))
  • 1.5 Tbsp soy sauce
  • 1 tsp dark brown sugar
  • 1 tsp sesame oil
  • 1 tsp green onion
  • 1/2 tsp Korean chili flakes ((gochugaru))
  • 1/2 tsp minced garlic
  • 1/4 tsp toasted sesame seeds
PREP
10M
SODIUM
474MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.