JOWA JOWA MOOK SALAD

Salad Dressing Ingredients
SERVINGS: APPROXIMATELY 10

2 tablespoons of Jowa Jowa
2 tablespoons of seasoning soy sauce (our favorite is Lee Kum Kee brand)
4 tablespoons of seasoned rice vinegar
2 tablespoons of brown sugar
3 tablespoons of sesame oil
1 tsp. of lemon juice
1 tsp. of sesame seeds
1/2 tsp. of black pepper

Salad Ingredients
Spring Mix
Perilla leaves
Cilantro
Cucumber
Green Onion
Sweet Small Bell Pepper
1/4 cup of pickled carrot & radish (see below)
Salted Dried Nori

Mook Ingredients
You can purchase already made mook from a Korean Market
or
Here’s how you can make it:
1 cup Acorn Dried mixture
4 cups water
pinch of salt
1 tsp of vegetable oil

1. Combine acorn and water in a pot. Mix before starting fire.
2. Turn on fire to medium heat and stir continuously going in 1 direction (non-stop) for 20 minutes.
3. Pour into a flat square or rectangular deep dish.
4. Gently pour cold water on top of it. The acorn will be a gelatinous mixture and will be separated by the water.
5. In about 20 minutes, pour out the water and add cold water again.
6. Let stand for about an hour or two.
7. Drain water and slice into bite size.

Pickled Carrot Radish Ingredients

2 daikon radish
2 carrots
1 tbsp kosher salt
1/2 c boiling water
¼ cup of granulated white sugar
½ cup of rice wine vinegar

1. Combine boiling water with the salt and sugar to help dissolve.
2. Add vinegar to slightly cool.
3. Peel the daikon and carrot and then using a mandolin slicer and safety glove cut them down into match sticks.
4. Then toss all ingredients in a large heat resistant bowl.
5. Once cool move to a mason jar and cool overnight in the fridge.
6. It will be good for over 3 weeks stored in the fridge.