Dotorimuk (Korean Acorn Jelly)

🧂 Ingredients

• 1 cup Acorn starch powder(Ensure it's acorn starch powder (도토리묵가루 - dotorimuk garu), not acorn flour. Available at Korean or Asian grocery stores.)
• 4 cups Water(Filtered water is recommended for best flavor.)
• 1/2 tsp Salt(Optional, to enhance the jelly's flavor.)
• 3 tbsp Soy sauce(For the dressing. Use regular or light soy sauce.)
• 1 tbsp Sesame oil(Toasted sesame oil for maximum flavor.)
• 1 tsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use fine gochugaru for a smoother dressing.)
• 1 tbsp Toasted sesame seeds(Lightly crushed for better flavor release.)
• 2 stalks Green onions(Finely chopped, for garnish and flavor.)

👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot, whisk together the acorn starch powder and 1 cup of the water until completely smooth and no lumps remain. This slurry is crucial for a smooth jelly.

   ⏱️ 2 minutes
2. 2

   Gradually whisk in the remaining 3 cups of water and the optional salt. Ensure the mixture is homogenous.

   ⏱️ 1 minute
3. 3

   Place the pot over medium heat. Cook, stirring constantly with a whisk or wooden spoon, scraping the bottom and sides to prevent sticking and lumps. The mixture will start to thicken.

   ⏱️ 10-12 minutes
4. 4

   Continue stirring vigorously as the mixture thickens considerably and becomes glossy and translucent, resembling a thick paste. It should pull away from the sides of the pot. Be careful as it may splatter.

   ⏱️ 3-5 minutes
5. 5

   Quickly pour the hot acorn jelly mixture into a lightly oiled square or rectangular mold (glass or metal baking dishes work well). Smooth the top with a wet spatula or the back of a spoon.

   ⏱️ 1 minute
6. 6

   Let the jelly cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 3-4 hours, or until completely firm and set.

   ⏱️ 3-4 hours
7. 7

   Once fully set, carefully run a thin knife or offset spatula around the edges of the mold to loosen the jelly. Invert the mold onto a cutting board.

   ⏱️ 1 minute
8. 8

   Using a sharp knife, slice the acorn jelly into bite-sized pieces, about 1/2-inch thick strips or cubes. The jelly should be firm enough to hold its shape.

   ⏱️ 3-5 minutes
9. 9

   In a small bowl, whisk together the soy sauce, sesame oil, and gochugaru to create the dressing. Taste and adjust seasoning if needed.

   ⏱️ 1 minute
10. 10

    Gently toss the sliced acorn jelly with the prepared dressing. Sprinkle with toasted sesame seeds and chopped green onions just before serving.

    ⏱️ 1 minute

💡 Pro Tips

• ✓Constant stirring is essential to prevent lumps and scorching. Use a heavy-bottomed pot.
• ✓Ensure the jelly is completely set before slicing; otherwise, it will be too soft and may fall apart.
• ✓Dotorimuk is best served chilled. It's a light and refreshing dish, perfect for a warm day or as a palate cleanser.
• ✓For a smoother texture, you can sift the acorn starch powder before mixing.

🔄 Variations

• Add finely julienned vegetables like carrots, cucumbers, or bell peppers to the salad for extra crunch and color.
• Serve the dressed jelly in a light, savory broth for a simple soup.
• Incorporate thinly sliced kimchi for a spicy kick.

🥗 Nutrition

Per serving