• Brush a 1-1/2 qt size square container with oil and set aside.
• Combine acorn jelly flour, salt, and water in a large pot. Whisk the mixture thoroughly and heat it over medium-high heat, continuing to whisk as it warms up.
• As the mixture heats, it will darken, and large bubbles will begin to form. Lower the heat to simmer and cook for 5–6 minutes, stirring constantly to prevent the mixture from sticking.
• Once the jelly has thickened and reduced, add 2 teaspoon sesame oil. Stir well to incorporate the oil for a smooth and flavorful finish.
• Pour the jelly into the prepared container and smooth the surface. Cover it with plastic wrap to prevent drying, then let it cool to room temperature. Once cooled, place it in the refrigerator to set overnight.
• When the jelly is ready, turn it out onto a cutting board and slice it into 3/8-inch thick pieces. Use a fluted cutter for a decorative look or a regular knife for simplicity. Serve and enjoy!

To serve with spicy topping sauce

• Combine all the topping sauce ingredients in a bowl, then drizzle the sauce over the acorn jelly slices. Serve chilled.

To make acorn jelly salad

• To make the dressing, whisk together gochugaru, soy sauce, vinegar, sugar, and sesame seeds in a small mixing bowl until well combined.
• To make the salad, start by tossing the salad greens and veggies with half of the dressing in a large mixing bowl. Next, gently add the acorn jelly slices and drizzle the remaining dressing over the top. Lightly toss everything together, being careful not to break the delicate jelly. Serve the salad immediately!