← Nouns Cooking · Korean

Ingredients

• 100 g Acorn starch (dotorimuk powder)
• 1.1 l Water
• ½ tsp Salt
• 1 tsp Toasted sesame oil
• 1 handful mixed salad leaves
• 4 Perilla leaves (kkaennip), shredded (optional)
• ½ Cucumber, cut into thin strips
• ½ Carrot, cut into thin strips
• 2 Spring onion, chopped
• 2½ tbsp Soy sauce
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Rice vinegar
• 2 tsp Sugar
• 1 tsp minced garlic
• 1 tbsp Toasted sesame oil
• 1 tbsp Sesame seeds

Method

1. Whisk the acorn starch into the cold water with the salt until completely smooth.
2. Pour into a heavy pot and cook over medium heat, stirring constantly with a wooden spoon. After 6–8 min it thickens suddenly; keep stirring on low for 5 min more, until very thick, glossy and dark.
3. Stir in the sesame oil and pour into an oiled container about 3 cm deep. Smooth the top, cool, then chill for 4 hours, until firm.
4. Turn out the jelly and cut it into 1 cm thick, bite-size slabs.
5. Mix the dressing. Gently toss the jelly with the vegetables and dressing (it breaks easily) and serve right away.

Tips

• Ready-made acorn jelly from Korean grocers lets you start at step 4.
• Jelly that has hardened in the fridge softens again after 30 seconds in boiling water.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee