Korean Easy Meal Recipe: Dotori-muk (Korean Acorn Jelly Side Dish)

Korean Easy Meal Recipe: Dotori-muk (Korean Acorn Jelly Side Dish)

Korean Easy Meal Recipe: Dotori-muk (Korean Acorn Jelly Side Dish)

Dotori-muk (도토리묵) or Acorn jelly is a Korean traditional side dish which is a jelly made from acorn starch. This jelly is made by boiling acorn starch powder and water before pouring it into a mold and letting it cool. The dotori-muk originated in mountainous areas of ancient Korea in the autumn season, when abundant oak trees dropped their acorns which became a viable source of food.

Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from disgesting them properly. Harvested acorns must be properly leached out of toxins which are found in acorns prior consumption. Once they are dried, crushed pieces are ground into fine powder which is used to make the traditional Korean side dish called Dotori-muk-muchim (도토리묵무침).

Korean Easy Meal Recipe: Dotori-muk (Korean Acorn Jelly Side Dish)

Dotori-muk-muchim (도토리묵무침) is a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.

Ingredients

  • 1 Cup of Acorn Starch Powder
  • 5 Cups of Water
  • 1 TSP of Salt
  • 2 TSP of Sesame Oil

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Korean Easy Meal Recipe: Dotori-muk (Korean Acorn Jelly Side Dish)

How to Cook

  1. In a large pot, combine the acorn starch powder, water, and salt. 
  2. Stir with a wooden sppon to remove all the lumps. 
  3. Place the pot on the stove and cook over medium-low heat while continuously stirring for until the mixture starts to form small gelatinous lumps. This takes approximately 10 minutes.
  4. Turn the heat down to low. Then, continue to stir as the mixture thickens. You know it is ready when the mixture forms thick peaks and holds its shape. With your wooden spoon scoop some of the mixture and let it fall back into the pot. If the spoonful holds together and plops back into the pot it is ready. If it drips or drizzles back into the pot you need to keep stirring and cooking the mixture.
  5. Once ready, add the sesame oil into the mixture. 
  6. Stir until it is well combined and cook for another minute. Turn off the stove heat and remove the pot from the stove.
  7. Prepare a rectangle glass container. Spoon the mixture into the container. 
  8. Jiggle the container to evenly spread out the mixture. Smooth the top with a knife or spatula if you need to. 
  9. Cover the acorn jelly loosely with plastic wrap. Let it sit on the counter cooling for at least 5 hours. You know it is ready when the jelly becomes firm. It should bounce back when you touch it.
  10. Once cooled, remove it from the contianer. It should easily slice out. If it does not slide out without splitting, it needs to cool longer. Serve the acorn jelly with soy sauce for dipping or use it to make traditional side dish.

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