• In a mixing bowl, combine acorn starch and water
  1/2 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 oil
  1/2 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