How to Make Korean Acorn Jelly or Dotori Muk
Korean acorn jelly, known as “dotori muk” (도토리묵) is a traditional Korean dish made from acorn starch. It’s a type of jelly that’s often enjoyed as a side dish. Give this recipe a try!
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What is Acorn Jelly?
- Acorns are collected from oak trees and then processed to remove their outer shells and inner skin. This leaves the starchy part of the nut.
- Acorns are grounded into fine powder. This is what is used to make the jelly.
- When mixed with water, the mixture thickens and turns into a jelly-like consistency after it’s been completely cooled.
How to eat it
- Eaten cold
- Enjoy it as a side dish with spicy soy sauce based sauce for more flavor
- Can be garnished with salads, seaweeds, and other toppings
Ingredients
- Acorn starch can be found online or at most Korean grocery stores
- Filtered water
- Salt
- Neutral oil. I use avocado oil.
Korean Acorn Jelly or Dotori Muk
Korean acorn jelly, known as "dotori muk" (도토리묵) in Korean, is a traditional Korean dish made from acorn starch. It's a type of jelly that's often enjoyed as a side dish
Ingredients
- 1/2 cup acorn starch
- 3 cups filtered water
- 1/2 tsp salt
- 1/2 tsp neautral oil I use avocado oil
Acorn jelly sauce
- 3 tbsp soy sauce
- 1 tbsp filtered water
- 2 tsp Korean red pepper flakes or gochugaru
- 1/2 tsp sugar or 1 tbsp honey
- 1 tsp roasted sesame seeds
- 1 tsp sesame seed oil
- 2 tbsp chopped green onions
Instructions
- In a mixing bowl, combine acorn starch and water1/2 cup acorn starch, 3 cups filtered water
- Stir until smooth and no clumps
- Pour it into a pot and turn on the stove to medium
- Stir for 8 minutes. It will thicken and become like caramel consistency and color after 5-4 minutes
- Turn down the heat to low and add salt and oil1/2 tsp salt, 1/2 tsp neautral oil
- Stir for another 5 minutes on low heat
- Pour the mixture into a heat-safe air tight food container
- Cool it at room temperature and then store it in the refrigerator for 4 hours to overnight
Acorn Jelly Sauce
- In a mixing bowl or cup, combine the ingredients to make the sauce.
- Store it in the refrigerator and drizzle over the acorn jelly when ready to be served.3 tbsp soy sauce, 1 tbsp filtered water, 2 tsp Korean red pepper flakes or gochugaru, 1/2 tsp sugar or 1 tbsp honey, 1 tsp roasted sesame seeds, 1 tsp sesame seed oil, 2 tbsp chopped green onions
