CookGo
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Acorn Jelly Salad (Dotori Muk Muchim)

Coût $8, économiser $12

Source: Recommended by CookGo

  • 15 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 1 block acorn jelly
    • 🥒 1 cucumber, sliced
    • 5 lettuce leaves, chopped
    • 🥕 1/4 cup carrot, julienned
    • 🧅 1/4 onion, sliced

  • Seasoning

    • 4 tbsp soy sauce
    • 2 tbsp vinegar
    • 1 tbsp oligosaccharide
    • 3 tbsp chili powder
    • 🧄 0.5 tbsp minced garlic
    • 1 tbsp chopped green onion
    • 2 tbsp perilla oil
    • 1 tbsp perilla seed powder
    • 1 tbsp sesame seeds

ÉTAPES

1

Slice cucumber, lettuce, onion, and julienne carrot. Prepare all vegetables.

2

Mix soy sauce, vinegar, oligosaccharide, chili powder, minced garlic, green onion, perilla oil, and perilla seed powder to create the seasoning sauce.

3

Cut acorn jelly into desired shapes, preferably using a wave knife for aesthetic presentation.

4

Combine acorn jelly and vegetables in a bowl. Add the seasoning sauce and gently mix.

5

Add additional chili powder, perilla oil, a pinch of salt, and sesame seeds for extra flavor.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 3g
    Protéines
  • 20g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh vegetables for better crunch and flavor.Acorn jelly is delicate; handle it gently to maintain its texture.This dish is best served fresh but can be refrigerated for up to a day.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.