Chamnamul and Acorn Jelly Salad, Blanching and Cooling the Jelly Is the Key

Steps

1. 1

   Bring water to a boil in a pot, add the acorn jelly, and blanch for 4 minutes until the brown water is released.

2. 2

   Rinse the blanched jelly in cold water, then soak in cold water to cool thoroughly.

3. 3

   Trim the chamnamul, slice the cucumber into wide pieces, slice the onion, and finely chop the cheongyang chili peppers.

4. 4

   In a bowl, add chamnamul, cucumber, onion, chili peppers, 3T red pepper flakes, 4T brewed soy sauce, 1T sugar, 2T vinegar, 2T sesame oil, and 1T minced garlic, and toss lightly.

5. 5

   Slice the cooled acorn jelly with a jelly knife, add it in, and toss gently again to finish.