Korean Acorn Jelly Dotorimuk Recipes

KOREAN ACORN JELLY (DOTORIMUK)

Korean Acorn Jelly (Dotorimuk) image

Provided by Debbie Lee

Time P7D

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups quartered and shelled acorns
2 tablespoons cornstarch
3/4 teaspoon sea salt
Vegetable oil
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1 teaspoon kochukaru (Korean red pepper flakes) or other red pepper flakes to taste
1 teaspoon toasted sesame seeds
1/2 teaspoon minced garlic
1 scallion, cut into 2-inch lengths and julienned

Steps:

For the jelly: In a blender, combine the acorns with 1 cup water. Process to a rough paste. Transfer to a large bowl, cover with water and stir. Let sit, covered, in a cool place. (The acorn starch will fall to the bottom of the bowl while the water will become stained brown from tannins.) After three hours, drain water from bowl, being careful not to disturb acorn sediment. Cover with more fresh water and stir. Repeat process as often as possible, at least twice a day, until the water runs clear, from three days up to one week.
After the last drain, combine acorn meal with 5 cups of water in a large pot. Bring to a rolling boil, then reduce heat to a low boil. Keep stirring to prevent acorn meal from burning. Whisk cornstarch and salt with 3 tablespoons water until smooth. Add to pot. Continue stirring until volume is reduced by half and liquid is thickened, about 30 minutes.
Coat four small serving bowls with vegetable oil. Strain acorn mixture through a fine-meshed sieve and divide among the bowls. Allow to rest at room temperature until set, about 2 hours.
For the dressing: In a small bowl, whisk together soy sauce, vinegar, sesame oil, pepper flakes, sesame seeds and garlic. Add scallion, and mix.
To serve, invert a bowl of jelly onto a serving plate, and remove bowl. Top with a spoonful of dressing. Repeat with remaining jelly and dressing, and serve.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 441 milligrams, Sugar 0 grams, TransFat 0 grams

KOREAN ACORN JELLY ("DOTORIMUK")

KOREAN ACORN JELLY (

Categories Vegetable

Yield 5

Number Of Ingredients 22

Ingredients

For Dotorimuk:
½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce:
⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables:
2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped

Steps:

1. In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles. 2. Lower the heat and stir another 5 minutes. 3. Pour the mixture into a rectangular glass container and let it cool down. 4. Put it into the fridge for about 4-7 hours until it's solid. 5. Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside. 6. Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick (use a crinkle cutter if you want a pretty pattern). 7. Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand. 8. Add the dotorimuk and gently mix it all together. 9. Transfer to a serving plate. Sprinkle sesame seeds over top and serve.

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