Step 1

In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles. Lower the heat and stir another 5 minutes.Pour the mixture into a rectangular glass container and let it cool down. Put it into the fridge for about 4-7 hours until it’s solid.Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and toasted sesame oil in a mixing bowl. Set aside.Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.Add the dotorimuk and gently mix it all together.Transfer to a serving plate. Sprinkle sesame seeds over top and serve.

Step 2

clemente21 Zipang joined 6/20 & has 1 commentPosted June 25th, 2020 at 12:28 pm | Log in to reply. My favorite Korean dish evaaaah! Thanks to whomever it was that figured out how to get the bitterness out of acorns a long time ago. :) Amazing food, flavor explosion in your mouth and very healthy. There’s a lot of fiber in mukumuchim. HappaKorean Midwest joined 5/19 & has 1 commentPosted May 7th, 2019 at 7:05 pm | Log in to reply. I was also wondering if perhaps it should be more than 1/2 cup of acorn powder? I followed the recipe exactly and used the pictures to really see how it should look when it bubbles and cooked it on a timer for the last five minutes stirring constantly but it’s been 8 hours and it still hasn’t set. I want to eat it so bad but it’s like a super thick gravy still. janebai Maryland joined 3/18 & has 1 commentPosted March 26th, 2018 at 11:31 pm | Log in to reply. Hello Maangchi!I am trying to figure out the nutrition for this dish, but the acorn powder nutrition label is measured in weight (grams) whereas your recipe uses volume (cups).How many grams did you use in your recipe?Thank you in advance and I hope to hear back soon. :)Sincerely,Jane BrianOTheWorld Santa Fe, NM joined 6/17 & has 1 commentPosted June 24th, 2017 at 12:27 pm | Log in to reply. Once the jelly is made, can it be frozen? Only 2 of us and I made too much. Yummy recipe. Many thanks. Brian Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 1st, 2017 at 11:00 am | Log in to reply. No, it has to be kept in the fridge. As time goes by it might get hard, and water might come out. Then you can blanch it in hot water and it will get soft and shiny again. You can keep it in the fridge up to one week. liquidfir singapore joined 1/12 & has 3 commentsPosted April 19th, 2013 at 3:02 am | Log in to reply. Hi. I made this today but my jelly is not chewy and too soft. Any idea what went wrong? Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 19th, 2013 at 6:57 am | Log in to reply. Add more jelly powder. You have to follow exact ratio in the recipe. Good luck! seo young taiwan joined 2/13 & has 2 commentsPosted February 21st, 2013 at 9:27 am | Log in to reply. Hi Maangchi!Thank you so much for this recipe! I used to enjoy this dish in Korea and had no idea how to make it. I tasted an other version, acorn jelly in cold soup, very refreshing! Could you explain how to make the soup?By the way, you say in your recipe to add 1/2 cup of acorn jelly powder but you seem to add 1 cup in the video.. Did I miss something?Thank you again for this wonderful recipe! :) kfishing United States joined 9/12 & has 4 commentsPosted January 9th, 2013 at 4:39 pm | Log in to reply. I am going to make this tonight to go with my Bibimbap. I Bought the jelly already made fresh at my local store. I was wondering how long it will stay good for? If I keep it in the Fridge how many days is it good? Maangchi New York City joined 8/08 & has 12,051 commentsPosted January 10th, 2013 at 3:24 am | Log in to reply. You can keep it in the refrigerator up to 4-6 days. arenchan philippines joined 6/12 & has 1 commentPosted June 21st, 2012 at 2:01 am | Log in to reply. hi maangchi, good day! is it possible to cook again the dotori mixture? , at my first attemp i kept it in fridge overnight and the dotori mixture didnt formed well, it is still mushy, i was so excited making this dish. thank u , i love to try all your recipe Maangchi New York City joined 8/08 & has 12,051 commentsPosted January 10th, 2013 at 3:29 am | Log in to reply. No I don’t think so. It sounds like you should have used more jelly powder. Be sure to use the ratios described in the directions please. https://www.maangchi.com/ingredients/acorn-jelly-powder½ cup acorn jelly powder (dotori mukgaru)3 cups water½ ts salt Souavarat Houston, Texas joined 9/10 & has 45 commentsPosted June 18th, 2012 at 5:24 pm | Log in to reply. Looks so very delicious and interesting. I have never seen this type of food before. I would love to try it. Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 20th, 2012 at 9:56 am | Log in to reply. I’m impress by your open mind about trying to new food. BxlSprouts Brussels, Belgium joined 5/10 & has 3 commentsPosted June 18th, 2012 at 4:54 am | Log in to reply. I didn’t know it was a diet food–it’s great when summer food is low in calories. My local Korean-Japanese store looks like it closed :( but I’ll keep looking for acorn flour at the local Chinese-Asian shop. Thanks! Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 20th, 2012 at 9:59 am | Log in to reply. Let me know how yours turns out if you make this. I hope your store sells the ingredient.This is the list of Korean grocery store in Belgium submitted by my readers including you! : ) https://www.maangchi.com/shopping/belgium mina denmark joined 7/09 & has 3 commentsPosted June 17th, 2012 at 6:54 am | Log in to reply. ohhh! dotorimuk is my absolute favourite! just as my mom; i can eat it anytime and whenever we go out to a korean restaurant, we have to beg for 2 more dishes of muk. (: Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 20th, 2012 at 10:01 am | Log in to reply. When I met you, I knew right away that we had simliar taste in food! : ) hadleyt Gaithersburg Maryland joined 6/12 & has 1 commentPosted June 12th, 2012 at 10:08 am | Log in to reply. Hi Maangchi how are you, I am trying to make your fried chicken, I can’t find rice syrup in either giant or Safeway do you think Hmart has them is a Korean grocery store in Gaithersburg Maryland. Thanks the video of the chicken looks so good. Do you do any glutton free food or business with anyone? My sister is eating glutton free and selling a lot of product for glutton free. Maybe you can give her hints or share with her glutton free ideas? My email is in profile thanks. I am also Chinese :) chef Benedict Manila, Philippines joined 11/11 & has 45 commentsPosted June 12th, 2012 at 2:51 am | Log in to reply. wow korean jelly salad really appreciating… and is that acorn jelly right?