Jun 10, 2012 · Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked  from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with water to remove the bitter and astringent taste.

Aug 19, 2024 · Learn how to make delicious seasoned Korean acorn jelly (dotorimuk)! This light and flavorful side dish features a soft and bouncy textured acorn jelly. When you pair it with fresh vegetables and dressing, it makes for a delicious salad that’s hard to resist. It’s addictive!

Dotori-muk [1] (Korean: 도토리묵) or acorn jelly [1] is a Korean dish. It is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotori-muk.

May 22, 2022 · Dotori Mook – 도토리 묵 is a jelly made from cooking dried acorn powder with water and then letting it cool to become like jello but firmer. Koreans slice this into thick squares and enjoy it drizzled with spicy soy sauce.

Oct 30, 2019 · Acorn Jelly (Dotorimuk 도토리묵) is a jelly made from cooking dried acorn powder with water and then letting it cool to become like jello but firmer. Koreans slice this into thick squares and enjoy it drizzled with spicy soy sauce.

Dec 26, 2024 · Dotori Mook, or Korean Acorn Jelly, is a traditional recipe using acorn starch to create a satisfying savory and spicy treat.

Feb 12, 2022 · Have you ever seen packages of acorn starch in your local Asian market and wondered what it's used to make? Acorn starch is used to make dotorimuk (doh-tohree-mook) a sort of traditional Korean jelly, and, as far as I can tell, it's probably the most widely consumed acorn recipe in the world.

Nov 18, 2024 · Acorn jelly (Dotori Muk, 도토리묵) is a traditional Korean side dish with a smooth, jiggly texture and mild nutty flavor. Made from acorn starch, it’s a light and refreshing dish served in salads or with a savory dipping sauce.

Korean acorn jelly, known as “dotori muk” (도토리묵) is a traditional Korean dish made from acorn starch. It’s a type of jelly that’s often enjoyed as a side dish. Give this recipe a try!

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly earthy, but mostly neutral,” explains co-owner of Edmonton's Hanjan, Sam Kyungeun Lee . “Don’t be afraid if you don’t have all the ingredients for the sauce.