Seasoned acorn jelly (Dotorimuk: )

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Rating: 4.0; Vote: 1

Check out the written recipe, tips, photos, and some funny stories about this dish on my website please! Ingredients: For dotorimuk cup acorn jelly powder (dotori mukgaru) 3 cups water ts salt For the seasoning sauce 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, you can use 2 cups lettuce cut into bite size pieces 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 cup's worth cucumber, thinly sliced 1 red chili pepper, chopped 1 green chili pepper, chopped 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. Lower the heat and stir another 5 minutes. Pour the mixture into a rectangular glass container and let it cool down. Put it into the fridge for about 4-7 hours until it's solid. Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside. 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 inch thick. tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand. Add the dotorimuk and gently mix it all together. Transfer to a serving plate. Sprinkle sesame seeds over top and serve.
Date: 2020-08-19

← Dongchimiguksu: cold noodle soup with radish water kimchi

Easy Korean braised beef short ribs (Makgalbi-jjim: ) →

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Comments and reviews: 8

donjz777
I'm eating it while watching. I bought a pack from Hmart. A good Hmart. There good and bad ones. However, how do you warm it up? I'm just eating from the refrigerator. It taste good, but I remember when it is warmed it taste better. I wondering if I leave the acorn jelly out in room temperature if that would do it.
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Lukychrm42
Hi! Does this seasoning sauce have a unique name, since yangnyeomjang could be pretty much anything? Because it's my favorite part and is amazing on tofu, and salad, too. I wish I could buy it alone (not just the 1 oz accompaniment when I go to the banchan shop, lol. Guess I should make some!
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food
You guys can make this if you don't buy powder. Just gather some acorns nearby and dry it under the sun rays until it gets really hard and dry. And then grind acorn kernels into fine particles. That's all
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candychye
Hi Maangchi! Do you know how long the acorn jelly can be kept once made and if the sauce should be made to serve or is it alright to mix the jelly with the sauce and keep it in the fridge altogether?
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Allie
what is acorn jelly actually? i've seen this before in Korean variety show called 'Family Outing', they cooked this dish before and it makes me curious. cant believe i find this recipe here hehe
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Leandro
Hi i'am a fan of you. i been in korea for 1 year and i really miss that food. can you send me acorn powder? so i can make it here in philippines its really hard to find it here.
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Xiao
I still dont get it. what is Acorn starch? How does it taste? Is it salty? Plain? It looks like chocolate jelly pudding and all I can imagine is sweet taste of choc jelly pudding
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marcia
Hi Manngchi, how long do you have to cook or boil more after it gets boiling? some video shows that have to cook 30 mins more.
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