Acorn Jelly is a Korean side dish often served before the main dishes, Normally served cold it has a unique and refreshing flavour and is very light. This dish is high in protiens and starch and has become more popular more recently in Korea because of its health properties.
To make is quite easy and it can be kept in the fridge for several weeks. To serve, cut in to slices and sprinkle sesame seeds or red pepper powder on top.
Acorn jelly Ingredients:
453g Acorn starch
2.4 Litres of Water
1 tablespoon of Salt
1 tablespoon of oil
To make Acorn jelly sidedish
500g acorn jelly(sliced)
2 spring onions (sliced)
1 small germ lettuce (sliced)
1 small carrot (grated)
3 tablespoon of Soya sauce
1 +1/2 tablespoon of Red pepper Powder
1 tablespoon of sugar
1 tablespoon of vinegar
1 tablespoon of sesame seeds
To make the acorn jelly, pour 2.4 Litres of water into a big sauce pan and add the jelly starch, salt and oil. Stir on a meduim heat for about 20 minutes until the mixture has become a dark brown firm paste. Then keep stirring for another 5 minutes on a low heat.
the mixture on to a flat bowl or dish so that it's 2 inches thick.
Leave it to cool down completely and then keep it in the fridge.
When serving cut the jelly into 1/2 inch slices, and mix with sauce (below) and its ready to eat!
To make the sauce, mix 3 tablespoon's of Soya sauce, 1 and a 1/2 tablespoon of Red pepper Powder, 1 tablespoon of sugar, 1 tablespoon of vinegar and 1 tablespoon of sesame seeds in a bowl. Mix it together well and then put on top of the acorn Jelly slices and enjoy.