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This Korean vegan recipe–oh, why do I even bother saying it’s vegan? It’s just good.

Korean acorn jelly salad

I had it for the first time during my second year in Korea. San Maul, which is still my favorite restaurant, tucked in the southern foot of Mt. Gwanaksan.


The star of the dish is the acorn jelly. Honestly, the dressing can be used for so many things. That is also a Korean vegan recipe.

I don’t have a recipe for making actual acorn jelly itself. You’ll need acorn powder. My hunch is that if you can find acorn powder, you can find acorn jelly. It’s at most Korean markets.

Valuable Tips

To make slicing the veggies easier, I use my trusty slicer. You can get yours here.

You can make the Sesame Seed Powder by grinding them in a coffee grinder or pummeling them with a pestle and mortar.

The Acorn Jelly breaks easily, so it works better to arrange them on the plate and then dab them with the dressing.

To make it more like the version at San Maul, which I’m trying to replicate here, do the following.

Use red leaf lettuce.
Substitute the Sesame Seeds with Wild Sesame Seeds (Deulkkae 들깨)

Substitute Sesame Oil with Wild Sesame Oil (Deulkkae Gireum 들깨기름)

Substitute the Sugar and Rice Syrup with Korean Plum Extract (Maesil Ek 매식엑)

Looking for more?

Check out our post on Korean Diet Foods for more inspiration and Korean vegan recipes.

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