dotorimuk

How to make Acorn Jelly (dotorimuk) from dried acorn powder. It&#x27;s easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.

Acorn Jelly (Dotorimuk)

acorn flour

water

tsp sea salt

vegetable oil

Tbsp soy sauce

water ((or anchovy stock))

tsp korean red chili powder ((gochukaru))

tsp sugar

tsp sesame seeds

tsp sesame oil

onion

soy sauce ((jin ganjang (sempio or kikkoman)))

Korean red chili powder

vinegar

sake

sesame oil

sugar

Measure acorn jelly (dotorimuk) powder in a bowl and add cold water. Mix well.

Add salt and mix again.

Transfer acorn mixture into a pot and turn on heat to medium. Stir occasionally the first 3-4 minutes to make sure it heats evenly. At about 4 min, you will see tiny bits of gelatin forming and the mixture starting to thicken. Stir now continuously for another 4 min or so (total of 8 -9 min) while it becomes thick and peaks are formed (much like whipped cream) and holds shape.

Add oil and cook for another 1 minute. Keep stirring so oil is all mixed in. Don&#x27;t stop right away after it forms peaks, make sure you cook 9-10 min in total or more to ensure it&#x27;s fully cooked. See video.

Prepare a rectangular glass container or a baking pan (8"x 5" x 2(H)"works for my basic 4 servings recipe).

Transfer the cooked, hot dotorimuk mixture from the pot onto the container in 3. Jiggle the container a bit to evenly spread the mix. With a spatula smooth out the top as much as you can.

Loosely cover the muk with wrap or parchment paper. Cool for 5 hrs or overnight until it's firm and bounces back when touched. It should be firmer than jello. The longer you cool, the firmer it will get up to a certain point of course. If the temperature is warm where you are, you can also let it cool in the fridge but it's better not to if you can.

Make Acorn Jelly

While it's cooling, make Yangnyeomjang sauce. I share 2 recipes so choose one. Sauce 1 is more simple, less sweet, spicy and not tangy - more traditional flavors. Sauce 2 is more modern and stronger tasting, sweeter, spicier, garlicky and tangy. Sauce 2 works well if you add more fresh veggies like lettuce, perilla, chrysanthemum leaves and escarole. See recipe card and make them ahead.

In a bowl, add soy sauce, water or anchovy broth, Korean red chili pepper powder, sesame seeds, sugar, sesame oil, chopped green onions.

Make Yangnyeomjang (Sauce)

When the acorn jelly is firm, loosen it by tilting the container to one side, the opposite side should start to come away from the walls. When you have done this with all 4 sides, place a plate or cutting board on top and turn it over (like how you do with baked cakes when you want to get it out of the pan). And VOILA! You should have the muk on your cutting board now.

Cut muk into thick (1/2 inch) slices across and then again into smaller squares. Plate them and pour Yangnyeomjang sauce over them when you are ready to eat.

Assemble

Dive into the delicious Korean Acorn Jelly Salad, or Dotorimuk Muchim. This healthy, gluten-free dish combines silky acorn jelly with crunchy veggies in a tangy, savory dressing. It&#039;s a fresh and unique addition to any meal—definitely worth trying!

Seasoned Korean Acorn Jelly (Dotorimuk Muchim)

acorn starch

tsp fine sea salt

tsp perilla oil

Korean acorn jelly

cucumber

g onion ((I used half a yellow onion

g carrot (, julienned)

g lettuce leaves

soy sauce

dark brown sugar

tsp green onion

Korean chili flakes ((gochugaru))

tsp minced garlic

sesame seeds

In a medium-sized pot, combine the acorn starch with water. Stir continuously while cooking over medium heat.

As the mixture begins to thicken (it takes about 3 minutes for induction and 4 minutes 30 seconds for a gas stove), add the salt. Reduce the heat to low and continue stirring for 20 minutes.

Incorporate the perilla oil (or sesame oil) and cook for an additional 10 minutes over low heat, continuing to stir.

Transfer the acorn jelly into a container and let it cool at room temperature for 1 hour. After cooling, cover with the lid and refrigerate for at least 4 hours before using.

MAKE DOTORIMUK: ACORN JELLY FROM SCRATCH

Combine the seasoning sauce and mix well.

Place the salad ingredients (cucumber, onion, carrot, and lettuce) in a mixing bowl. Add half of the seasoning sauce and mix well.

Add the acorn jelly and the remaining seasoning sauce. Mix carefully and lightly but thoroughly (if you mix it too hard, the acorn jelly will break.)

Serve with a bowl of rice and other Korean side dishes.

MAKE DOTORIMUK MUCHIM: ACORN JELLY SALAD

Really love your sauce. It's a great, spicy seasoning for the acorn jelly. I'm fortunate enough to live in Korea where acorn jelly is plentiful and you can buy it homemade. I have one lady I buy from for about 3000W/small bowl. It is so delicious and more like firm, thick pudding than clear jelly.

I made this last night (with some extra veggies added in) - it's great!  My first experiment with acorn jelly, but not my last.  Photo:
http://www.flickr.com/photos/15586812@N05/2361818439/

It's got about 45 calories per 100g (w/o the sauce and extras)

Also, that sauce is terrific. I just made some last night! Good job, I loved it!

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Acorn Jelly (Dotorimuk)

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Top 2 dotorimuk recipes from across the web

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Acorn Jelly (Dotorimuk)

Seasoned Korean Acorn Jelly (Dotori...

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