Dotorimuk Muchim (Acorn Jelly Salad)
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The Tale of Dotorimuk Muchim (Acorn Jelly Salad)
Acorn jelly is a historic Korean famine food, since acorns could be gathered and processed even in lean years when grain was scarce, especially in mountainous regions of the peninsula. Over time it evolved from a survival food into a beloved everyday banchan eaten across Korea, including the North.
Ingredients
Scale:· 4 servings
- 1 cup acorn starch (dotori-garu)
- 5 cups water
- 1 teaspoon salt
- 2 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon Korean red pepper flakes
- 1 clove garlic, minced
- 1 sheet roasted seaweed (gim), crumbled
Instructions
- 1Whisk the acorn starch with the water and salt in a pot until fully dissolved with no lumps.
- 2Cook over medium heat, stirring constantly, until the mixture thickens into a glossy, pudding-like consistency, about 15 minutes.
- 3Pour the hot mixture into a rectangular dish and let cool completely at room temperature, then refrigerate until firm, about 1 hour.
- 4Turn the set jelly out and slice into thin rectangles or matchsticks.
- 5Whisk together the soy sauce, sesame oil, garlic, and red pepper flakes to make a dressing.
- 6Toss the sliced acorn jelly gently with the scallions and dressing so it doesn't break apart.
- 7Sprinkle with toasted sesame seeds and crumbled seaweed before serving as a cold side dish.
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