Mix all the ingredients for the sauce in a small bowl: 3 Tbsp soy sauce, 1 Tbsp water, 1 Tbsp sugar, 1 Tbsp hot pepper powder, 1 Tbsp sesame seeds, 1 Tbsp minced garlic, 1 Tbsp minced green onion, Minced, 2 tsp sesame oil, ½ tsp vinegar, and 1 tsp Sempio YonDu (optional). Cover it with some plastic wrap and chill it in the refrigerator.

If you buy a acorn jelly from a grocery store, obtain about 1½ pounds of it. If you can not buy it, you can also make it at home with acorn jelly powder. Please check my other recipe to see how to make acorn jelly.

Divide the acorn jelly piece into 1½ thick strips.

Cut each strip into ½ inch thick slices. If you have a wavy vegetable slicer, use it to get a fun shape. I used about 1½ pounds (30 pieces) of acorn jelly for this recipe.

Pour half of the sauce you chilled onto the acorn jelly. Mix it gently and set it aside while you are preparing the vegetable ingredients. This will give the acorn jelly some flavor from the sauce.

Obtain 2 cups worth of green leaf lettuce, 1 cup worth of crown daisy, 1 cup worth of cucumber, ½ cup worth of onion, ½ cup worth of carrot, and ¼ cup worth of both red and green hot peppers. Wash all the vegetable ingredients.

Cut the lettuce and crown daisy into bite-sized pieces. You can either use a knife or your hand. Cut the cucumber diagonally. Slice the onion, carrot, and hot peppers thinly.

Add all the chopped vegetables in a large mixing bowl.

Pour the rest of the sauce to the vegetables and toss them gently.

Add the seasoned acorn jelly to the vegetables and mix them gently. Since both the acorn jelly and vegetables are fragile, it is important to mix them gently.

Sprinkle some extra sesame seeds on top before serving.