Maangchi — Dotorimuk and Acorn Jelly Making
Creator's video makes the jelly and then turns it into a vegetable salad. This basic jelly recipe uses a simpler soy dressing.
Official cooking video · Maangchi · YOUTUBEHomemade Dotorimuk from Acorn Jelly Powder (4 Servings)
Make Korean acorn jelly from commercial food-grade powder, cook it and chill until set. Unlike recipes using ready-made jelly, this teaches how to make the jelly itself. Follow the product's water ratio when different.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use commercially processed food-grade acorn jelly powder, not raw flour from foraged acorns. Follow the product's water ratio if it differs.
- 02
Whisk 1/2 cup powder with 3 cups cold water and 1/2 tsp salt in a saucepan until lump-free. Add 1/2 tsp perilla oil if desired.
- 03
Stir continuously over medium heat for about 7–8 minutes. When thick and bubbling, lower the heat and stir about 5 minutes more until translucent and glossy.
- 04
Pour into a heatproof container, cool briefly and refrigerate 4–5 hours until set. Avoid touching the hot paste. Chilling is included in preparation time.
- 05
Combine 1 1/2 tbsp soy sauce, 1 tsp each sugar and sesame oil, optional 1/2 tsp chili flakes, 1 tbsp scallion, 1/2 tsp garlic and 1 tsp sesame seeds.
- 06
Unmold when the jelly is firm yet wobbly, slice thickly and serve with dressing. Refrigerate leftovers airtight and preferably eat within 3–4 days.
Helpful source links
Before you cook
Use processed food-grade acorn jelly powder, not untreated foraged acorns. Check soy, wheat, sesame and acorn sensitivities. Avoid burns from hot paste and refrigerate finished jelly.
Allergens: 대두·밀(간장)/Soy and wheat (soy sauce)/大豆・小麦（しょうゆ）, 참깨/Sesame/ごま, 도토리 성분 개인 과민/Individual acorn sensitivity/どんぐり成分への個別過敏
Image & source credits
These illustrations stand in for food photos.
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