Dotori-muk moochim is my favorite Korean salad, which is a healthy, delicious salad made with acorn jelly. Dotori-muk is an acorn jelly that is known to help with digestion, strengthen blood vessels, and suppress the absorption of fat. I thought it would be perfect to introduce this light yummy salad after my last post, gireum-ttuckbokki. I like serving this salad especially when guests come because although it is a simple salad, it offers an impressive presentation. You can buy dotori-muk at Korean groceries but if you can’t find it pre-made, they always do sell acorn powder that makes the jelly. I will post how to make homemade dotori-muk soon.

Related recipes: Dotorimuk-bap (도토리묵밥): Acorn Jelly Rice Soup

Ingredients:

• About 200g (1/2 pound) of dotori-muk (도토리묵, acorn jelly)
• 1/2 package (about 70g or 2.5 ounces) of any mixed green salad
• 2 cucumbers, thinly sliced
• 2 medium size carrots, thinly sliced
• 2 mild chilies, red or green – optional
• 5-7 perilla leaves, ripped into bite sizes by hand – optional
• 1 cup of julienned scallion or thinly sliced scallion
• 1-2 tablespoon of perilla oil or sesame oil
• 3 tablespoons of crushed gim (김, roasted seaweed) – optional
• Toasted sesame seeds, for garnish

Salad dressing:

• 3 tablespoons of soy sauce
• 1-2 tablespoons of gochugaru (고추가루, red pepper poweder)
• 1 teaspoon of sugar or agave syrup
• 1/2 teaspoon minced garlic

1. Mix the salad dressing marinade.
2. I like to julienne the cucumbers by cutting the them into 3 inch pieces lengthwise then going around the skin of the cumber with a knife as if you are peeling the skin until you hit the seeds (refer to the photo below). Discard the seeds because it makes the salad watery.
3. If you are using julienned scallions, soak them in cold water for about 10-15 minutes. This takes away the oniony taste and makes the scallions milder.
4. Toss all the vegetables together.
5. Drizzle the salad dress and perilla or sesame oil. Garnish with toasted sesame seeds.