It’s the perfect acorn jelly summer recipe that’s both light and refreshing. Crying in H Mart author, Michelle Zauner, shares how she likes to enjoy this dish: with lots of kimchi, seaweed, and sesame oil! Personalize your own bowl today with your favorite vegetables!
Serves: 3-4 | Total Cooking Time: 45 minutes (excluding the cool down period)
Acorn Jelly
1 cup Acorn Starch
6 cups Water
2 tsp Salt
2 tsp Sesame Oil
Salad
2 Persian Cucumbers, thinly sliced
6 leaves red-leaf lettuce, cut into bite-sized pieces
4 Scallions, thinly sliced
1 cup sour Kimchi, cut into bite-sized pieces
6 sheets Roasted Seaweed, cut into quarter-inch strips