Make it easy Korean acorn jelly (dotori muk) At home! This traditional dish is smooth, jiggly, and perfect for salads or dipping into a flavorful sauce. Made with acorn flour, it’s a simple, refreshing side dish or vibrant salad to enjoy with family and friends.
Have you ever thought about eating acorns? In Korea, we turn these small nuts into a unique dish called acorn jelly, or dotori muk (도토리묵).
Who first decided to collect the fallen acorns and make jelly from them? We may never know, but it was a brilliant move! Acorn jelly is a must-try for anyone exploring Korean flavors: it’s refreshing, light, and surprisingly versatile.
Now, here’s the funny thing about acorn jelly: it doesn’t actually have much of a flavor on its own (just a hint of bitterness). But that simple, delicate flavor is perfect because it lets the seasonings shine. Tossed with flavorful sauces and fresh vegetables, this jelly turns into a vibrant salad or side dish, full of flavor.
Dotori muk is a unique dining experience and it’s fun too. Its jiggly, delicate texture makes it a little difficult to pick up with chopsticks, so get ready for a little chopstick training! It is popular as an appetizer or as a refreshing side dish to balance richer Korean dishes.
And here’s a fun tidbit: Acorn jelly is a favorite among Korean hikers! Many restaurants along the trail serve it as a signature dish, often paired with tasty pajeon (scallion pancakes) and a cold bowl of makgeolli (Korean rice wine). It’s the perfect post-hike refreshment.
Why you should try this easy acorn jelly recipe
Making traditional acorn jelly from scratch is no small feat: imagine picking acorns, peeling them, soaking them, drying them, grinding them… you get the idea. Luckily, you can skip all of this! With acorn flour Available at most Asian grocery stores or online, you can make dotori-muk at home with minimal effort.
The procedure is simple: mix the starch flour with water, bring to the boil until it thickens, pour it into a container and leave it to rest overnight. It’s as easy as making jelly!
How to Make Acorn Jelly (Dotori Muk)
1. Prepare the mixture
In a large saucepan, whisk together the acorn jelly powder, salt and water. Continue whisking as you bring the mixture to a boil over medium-high heat.
2. Cook the gelatin base
As it heats, you’ll notice the mixture darkens and large bubbles form. Once you see this, reduce the heat to low and simmer for about 5-6 minutes, stirring constantly to prevent sticking.
3. Add flavor
When the mixture thickens and reduces slightly, add 1 tablespoon sesame oil for added flavor and smoothness.
4. Set the jelly
Pour the mixture into a greased square container, smoothing the top. Cover with plastic wrap to keep the surface moist and let it cool on the counter. Once it reaches room temperature, transfer it to the refrigerator to rest overnight.
5. Cut and serve
When ready to serve, invert the acorn jelly onto a cutting board and cut into 3/8-inch-thick pieces. A slotted knife gives it a classy look, but a regular knife works just fine!
2 ways to serve Dotori Muk
Serve plain with simple sauce
For a classic side dish, top the acorn jelly with a simple sauce. Mix gochugaru (Korean chili flakes), soy sauce, garlic, a touch of Korean corn syrup (for shine), sesame oil, and sesame seeds and pour over the slices for a savory flavor.
Acorn Jelly Salad (Dotori-muk Muchim)
This popular Korean salad combines acorn jelly with fresh greens and greens. Mix the lettuce, optional perilla leaves (kkaennip), cucumber and carrot in a bowl with the acorn jelly slices.
In a separate bowl, mix a sauce of gochugaru, soy sauce, sesame oil, vinegar, sugar and sesame seeds. Pour the dressing over the salad and toss gently to combine. The bright colors and tangy seasoning pair perfectly with the delicate acorn jelly.
Useful tips for perfect acorn jelly
- Stir constantly in one direction: Stir the acorn powder mixture in one direction (rather than back and forth) as it boils. This helps reduce air bubbles in the gelatin for a smoother texture.
- Use a square or rectangular container: To get even slices, use a square or rectangular container, as round containers also make slicing difficult. Don’t forget to grease the container for easy release.
- Cover the gelatin to prevent it from drying out: Cover the top of the gelatin mixture with plastic wrap as it cools to prevent the surface from drying out.
- Use a slotted cutter for extra style: A slotted cutter creates a beautiful presentation and helps the sauce or dressing adhere better to each slice. It’s optional, but it’s a nice touch.
- Store leftovers correctly: Any leftover acorn jelly can be stored in the refrigerator for up to a week.
If you’re a fan of this gelatinous dish, try my recipe for mung bean jelly salad (muk-mchim), made with mung bean starch and tossed with a different blend of ingredients.
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Easy Acorn Jelly (Dotori Muk)
Easy Korean Acorn Jelly (dotori muk) made with acorn jelly flour. Smooth, jiggly and perfect for salads or dipping into savory sauce – a refreshing Korean side dish loved for its versatility.
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Brush a 1-1/2 qt square container with oil and set aside.
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Combine the acorn jelly flour, salt and water in a large saucepan. Whisk the mixture well and heat it over medium-high heat, continuing to whisk as it heats.
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As the mixture heats, it will darken and large bubbles will begin to form. Reduce the heat and simmer for 5-6 minutes, stirring constantly to prevent the mixture from sticking.
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Once the gelatin has thickened and reduced, add 2 teaspoons of sesame oil. Mix well to incorporate the oil for a smooth, flavorful finish.
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Pour the gelatin into the prepared container and level the surface. Cover it with cling film to prevent it from drying out, then let it cool to room temperature. Once cooled, place it in the refrigerator to firm up overnight.
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When the jelly is ready, invert it onto a cutting board and cut it into 3/8-inch thick pieces. Use a slotted cutter for a decorative look or a regular knife for simplicity. Serve and enjoy your meal!
Serve with spicy sauce
To prepare the acorn jelly salad
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To make the dressing, whisk together gochugaru, soy sauce, vinegar, sugar, and sesame seeds in a small bowl until well combined.
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To make the salad, start by tossing the lettuce and vegetables with half the dressing in a large bowl. Then, gently add the acorn jelly slices and drizzle the remaining dressing on top. Mix everything lightly, being careful not to break the delicate gelatin. Serve the salad immediately!
Calories: 246kcal, Carbohydrates: 22G, Protein: 4G, Fat: 9G, Saturated fat: 1G, Polyunsaturated fats: 3G, Monounsaturated fats: 3G, Sodium: 985mg, Potassium: 323mg, Fiber: 2G, Sugar: 2G, Vitamin A: 890UI, Vitamin C: 1mg, Soccer: 65mg, Iron: 1mg
