Dotorimuk Muchim (Acorn Jelly Salad)

First, prepare the acorn jelly. Carefully remove it from its package and rinse it under cold water. Cut the jelly into bite-sized cubes, about 1-inch square. Be gentle as it is very delicate.

Prepare your fresh vegetables. Wash and tear the lettuce or leafy greens into bite-sized pieces. Thinly slice the cucumber. You can also add thinly sliced onion or perilla leaves.

Make the dressing. In a small bowl, whisk together the soy sauce, gochugaru (Korean chili flakes), 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, 1 tsp minced garlic, and 1 tsp sugar or corn syrup. The sugar helps to balance the flavors.

In a large but shallow bowl, combine the prepared leafy greens and cucumber.

Gently add the acorn jelly cubes to the bowl with the vegetables.

Pour the prepared dressing evenly over the salad.

Using your hands or two large, soft spatulas, very gently toss everything together. The goal is to coat all the ingredients with the dressing without breaking the acorn jelly cubes.

Once tossed, transfer the salad to a serving plate.

Garnish with an extra sprinkle of toasted sesame seeds.

Serve immediately. This salad is best enjoyed fresh, as the vegetables will wilt and the jelly can release water if it sits for too long.