Easy Korean Seasoned Acorn Jelly Dotorimuk Muchim (6 Side Servings)

Check that 420 g packaged acorn jelly is fully cooked, set and labeled ready to eat; if the package requires heating, follow those directions. Never substitute raw acorns or unprocessed acorn powder.

Cut jelly into slices about 1–1.5 cm thick. Thinly slice 55 g cucumber and 30 g onion, shred 25 g carrot and tear 20 g lettuce into bites.

In a small bowl, combine 1 1/2 tbsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp scallion, 1/2 tsp gochugaru, 1/2 tsp minced garlic and 1/4 tsp toasted sesame seeds.

Put cucumber, onion, carrot and lettuce in a bowl, add half the dressing and toss gently.

Add jelly and the remaining dressing, then fold gently for about one minute without breaking the slices. No further cooking is needed; the listed one-minute cook/finish time refers to this final assembly.

Serve promptly as six small side portions. Do not leave the dressed vegetables out; refrigerate any leftovers within two hours and preferably eat the same day.