Ingredients

• 1 block acorn jelly (300 g)
• 1/2 cucumber (75 g)
• 2 green chili peppers
• 1 red chili pepper
• 30 g carrot
• 30 g crown daisy
• 2 sheets gim (seaweed)
• 1/2 teaspoon sesame seeds
• 4 tablespoons soy sauce
• 1 tablespoon chopped green onion
• 1 teaspoon minced garlic
• 1 tablespoon Korean red pepper powder
• 1 tablespoon ground sesame seeds

Instructions

1. Cut the acorn jelly into 4 pieces and slice it thickly.
2. Slice the cucumber and carrot diagonally into 0.3 cm-thick pieces.
3. Halve the peppers, remove the seeds, and slice them diagonally. Tear the crown daisy into short lengths.
4. Mix the soy sauce with the remaining dressing ingredients to make the seasoning sauce.
5. Lightly toast the gim, put it in a plastic bag, and crush it.
6. In a large bowl, season the cucumber, carrot, and peppers with some of the dressing, then gently toss the acorn jelly with the remaining dressing.
7. Arrange the seasoned vegetables and acorn jelly on a large plate, then sprinkle with crown daisy, crushed gim, and sesame seeds.