Step 1

In a medium-sized pot, combine the acorn starch with water. Stir continuously while cooking over medium heat.

Step 2

As the mixture begins to thicken (it takes about 3 minutes for induction and 4 minutes 30 seconds for a gas stove), add the salt. Reduce the heat to low and continue stirring for 20 minutes.

Step 3

Incorporate the perilla oil (or sesame oil) and cook for an additional 10 minutes over low heat, continuing to stir.

Step 4

Transfer the acorn jelly into a container and let it cool at room temperature for 1 hour. After cooling, cover with the lid and refrigerate for at least 4 hours before using.

Step 5

Combine the seasoning sauce and mix well.

Step 6

Place the salad ingredients (cucumber, onion, carrot, and lettuce) in a mixing bowl. Add half of the seasoning sauce and mix well.

Step 7

Add the acorn jelly and the remaining seasoning sauce. Mix carefully and lightly but thoroughly (if you mix it too hard, the acorn jelly will break.)

Step 8

Serve with a bowl of rice and other Korean side dishes.