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korean acorn jelly
Basic Sunday

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
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Cook Time 15 minutes
Course: Side Dish
Cuisine: Korean
Ingredients Method

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

Method
 

  1. In a mixing bowl, combine acorn starch and water
    1/2 cup acorn starch, 3 cups filtered water
  2. Stir until smooth and no clumps
  3. Pour it into a pot and turn on the stove to medium
  4. Stir for 8 minutes. It will thicken and become like caramel consistency and color after 5-4 minutes
  5. Turn down the heat to low and add salt and oil
    1/2 tsp salt, 1/2 tsp neautral oil
  6. Stir for another 5 minutes on low heat
  7. Pour the mixture into a heat-safe air tight food container
  8. Cool it at room temperature and then store it in the refrigerator for 4 hours to overnight
Acorn Jelly Sauce
  1. In a mixing bowl or cup, combine the ingredients to make the sauce.
  2. 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