do to ri mook moo chim (acorn jelly with vegetables)

1 pack acon jelly

1/2 onion, thin sliced

1/4 cup carrot, thin julienne

2 poot go choo (korean green chili), chopped

3 sheets kim (nori), crushed, leave some for garnish

1/3 bunch mi na ri (Korean parsley), chopped, stems only

1/4 ssook gaat (crowndaisy), chopped

1 green onion, chopped

  yang nyum jang (sauce) : 4 tbsp soy sauce,
                         1.5 tbsp sugar,
                         2 tbsp sesame oil,
                         2 tsp crushed garlic,
                         2 tsp Korean chili powder,
                         2 tsp chopped green opnion,
                         1 tsp sesame seeds

1/2 tsp salt

Slice acon jelly into 2 x 1 inch, 3/4 inch thickness.
Sprinkle 1/2 tsp salt and set aside.

After 10-20 minutes, in a big bowl add all ingredients, pour sauce and mix carefully not to crash acon jelly.
Transfer to a serving bowl and finish with kim on top.

cool tip !
Buy Korean seasoned kim(nori), it tastes better.
Or you can buy raw kim, apply sesame oil with a pastry brush and sprinkle some salt, grill on a pan.