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!

▶ Visit H Mart Website for the Full Recipe: https://bit.ly/dotorimukmuchim'>https://bit.ly/dotorimukmuchim

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For this recipe, you will need:

For Acorn Jelly:
1 cup Acorn Starch
6 cups Water
2 tsp Salt
2 tsp Sesame Oil

For Salad:
2 Persian Cucumbers, thinly sliced
6 leaves redleaf lettuce, cut into bitesized pieces
4 Scallions, thinly sliced
1 cup sour Kimchi, cut into bitesized pieces
6 sheets Roasted Seaweed, cut into quarterinch strips

For Dressing:
4 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Kimchi Brine
2 tsp Rice Vinegar
1 tsp Sugar
2 cloves Garlic, minced
2 tsp Roasted Sesame Seeds
2 tsp Gochugaru (Korean Red Pepper Flakes)

▶ Here you can find the illustrated Recipe step by step: https://bit.ly/dotorimukmuchim'>https://bit.ly/dotorimukmuchim

Serves: 34
⏰ Total Cooking Time: 45 minutes (excluding cool down period)
Recipe by: Michelle Zauner

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